With all the talk about Diet Pop Carrot Cupcakes lately, the box of mix in my cupboard finally called my name yesterday morning. I don’t mind the diet pop versions, but I can always taste the aspartame and that ruins it for me. So….I decided to use just Club Soda (still no calories, but also no stupid sweeteners) and let me tell you it worked like a charm. I also added a cup of mushed up All-Bran Original and you wouldn’t even know it’s in there…hehe, sneaky.

– 1 box Betty Crocker Carrot Cake Mix
– 1 can Club Soda
– 1 cup All-Bran Original
– extra sprinkle of cinnamon & nutmeg

Preheat the oven according to mix directions. Pour about 1/3 of soda over All-Bran and stir around so it gets completely mushy. Add the rest of the soda to the cake mix and stir under mixed. Stir mushy All-Bran into cake mix. Add extra cinnamon & nutmeg if desired. Bake as many cupcakes as you like (18 seems to work the best). I find I have to cook them about 3 minutes longer than called for on the box, otherwise they are a bit too crumbly and soft.

If you want to ice them, use your favorite Betty Crocker icing. Cream Cheese tastes the best, but Vanilla works too. Scoop a few big tablespoons into a bowl, add some cinnamon and whip with a fork. This makes it lighter and easier to spread so you don’t need very much. I use about 1 tsp per cupcake. The added All-Bran helps to counteract the icing points!