Salted Caramel Cupcakes

Ingredients

Cake
2 cups moist yellow cake mix (I use Pillsbury Sugar Free)
1 cup canned pumpkin
1/3 cup egg whites
1/3 cup water
1 tsp vanilla
2 tsp cinnamon
1 tsp pumpkin pie spice
Stevia to taste (I used about 1 tsp)
1/4 tsp salt

Frosting
4oz low fat cream cheese
1 cup powdered sugar
1/4 cup light butter
Salt
1/2 tsp cinnamon (or mix in pumpkin pie spice)
Caramel sauce (optional)

Procedure

1. Preheat oven to 350F.
2. Combine all cake ingredients using a mixer or whisk.
3. Transfer to muffin tin sprayed with cooking spray.
4. Bake 12-15 minutes, until a toothpick comes out clean (cook less time for mini cupcakes!)
5. For frosting, combine all ingredients except caramel sauce using a mixer. Adjust ingredients to taste.
6. Top cooled cakes with frosting and a drizzle of caramel sauce.

Nutrition
Without icing
95 calories | 19g carbs | 2g fat | 2g protein
With Icing
145 calories | 29g carbs | 5g fat | 3g protein