Become a Member of Betty's Kitchen
Join FREE | Subscribe to newsletters | Log in

Recipe

Creative Carrot Cake Cupcakes

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. It’s easy to make creative carrot cake cupcakes, with Betty Crocker® SuperMoist® carrot cake mix. Mix and match your favorite treats and add them to the mix.

false

( 23 Ratings)

23 Ratings

5 Stars 52%

4 Stars 22%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 12 )

a75bf6b1-2abf-4193-a45d-a505b59169a0

Pin It

PREP TIME 10 Min
TOTAL TIME 50 Min
SERVINGS 24

Cupcakes

1: box Betty Crocker® SuperMoist® carrot cake mix

1/2: cup vegetable oil

1: cup of water

3: eggs

Add up to three ingredients from the list below:

1/2: cup chopped nuts (pecans or walnuts work well)

1/2: cup sweetened shredded coconut

1/2: cup raisins

1/2: cup dark chocolate chips

1/2: cup white chocolate chips

1: can (8 oz) crushed pineapple in juice, undrained

Frosting

1: container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Save $$$ on your favorite brands

1 Heat oven to 350°F.
2 In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
3 Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
4 Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

You can make different flavors by dividing the cake batter in half or quarters before you add in your extra ingredients. Just cut the measurements for the added ingredients accordingly.

An ice-cream scoop is a good tool to use for filling the cupcake tins with batter.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cupcake)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 12 Reviews View All

Posted 12/18/2011 11:47:52 AM REPORT ABUSE LittleBud99 said:

Rating:

Well, it wasn't until I'd already mixed together ALL of the mix-ins that I realized I was supposed to use only three... I used pecans, *un*sweetened coconut, raisins, dark chocolate mini chips and butterscotch (since that was what I had on hand), and in a separate container, the pineapple. I could either use one and half cups of the mixture and leave out the pineapple, or I could improvise... I quickly changed the cake to my old stand by - 1 box mix (I had and used the carrot), 1 small box of instant pudding (I had cheesecake, but vanilla or butterscotch would have worked well too I'm sure), 4 eggs, 1/2 cup oil, 1 cup water; I added in ALL the mix-ins and the pineapple, poured it into an 11"x15" pan, and cooked it about 35 minutes. Delicious! Only thing I would have changed is to not use dark chocolate chips - I think white chocolate and butterscotch would have been better.

This reply was: Helpful Inspiring

Posted 12/4/2011 11:55:19 AM REPORT ABUSE DanetteMorales said:

Rating:

My father loves carrot cake . Also was SOOOO GOOOOOD!!!

This reply was: Helpful Inspiring

Posted 11/28/2011 5:08:06 PM REPORT ABUSE zem99 said:

Rating:

I made these carrot cake cupcakes for my family for thanksgiving and they loved them. I topped them with creme cheese icing and whote chocolate chips. It was delicious!

This reply was: Helpful Inspiring