Creative Carrot Cake Cupcakes

Creative Carrot Cake Cupcakes

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.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.