Carrot cupcakes with Splenda

As the carrot cake, these are filled mantecadas flavor and nutrients. They are ideal for teatime.

Ingredients

1 cup of flour
1 cup vegetable oil
1/4 cup granulated Splenda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup low-fat milk
1 cup grated carrot
1/2 cup chopped walnuts
3 pieces of egg
1/4 cup granulated Splenda
1 cup light cream cheese
3 drops of lemon juice
1 tablespoon milk light

Preparation
Cupcake Mix all ingredients in a saucepan with a balloon whisk. the mixture is poured into molds for special muffins (cupcakes), coated white cupcake and baked at 190C for about 30 minutes.
Frosting Beat the ingredients with a mixer balloon until well blended and smooth. Add orange food coloring icing a little to prepare carrots.
Cover the cupcakes with frosting.