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Easy Carrot Cake Cupcakes

 24 Ratings
11 Comments
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 24
  • Save
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Start with a box of Betty Crocker SuperMoist carrot cake mix, then mix and match from the ingredient options, including nuts, coconut, pineapple and even chocolate chips. The final cake with be your own very personal masterpiece!

Arlene Cummings Recipe by Arlene Cummings
July 28, 2014

Ingredients

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
210.6
% Daily Value
Total Fat
12.4g
19%
Saturated Fat
4.0g
20%
Cholesterol
24.0mg
8%
Sodium
58.4mg
2%
Total Carbohydrate
24.2g
8%
Dietary Fiber
0.8g
3%
Sugars
20.1g
Protein
1.5g
% Daily Value*:
Vitamin C
1.40%
1%
Calcium
1.50%
2%
Iron
2.60%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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