Ingredients:
1 Box Sugar Free Pillsbury vanilla cake mix
3 eggs
1 c. water
1/3 c. canola oil
1/2 tsp. mint extract
10 drops green food coloring
Preheat oven to 350 degrees. Combine the above ingredients together with a whisk in a large bowl. Pour into 24 baking cups with liners, about 2/3 of the way full. Bake in the oven for 18-20 minutes, until the middle is baked through. Let cool on wire racks. While cooling, make the frosting.
8 oz. fat free cream cheese, softened
1/4 c. Imperial margarine, softened
1/2 tsp. vanilla
1/2 tsp. mint extract
1/2 c. Splenda
1/2 c. powdered sugar
Beat the cream cheese and margarine in an electric mixer until fluffy. Add the vanilla, mint extract, Splenda and powdered sugar, and beat until well combined. Pipe on top of the cupcakes in a swirl pattern, and add garnish. (Makes 24 cupcakes, 3-4 WW points each, depending on the amount of frosting you use.)
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