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Easy Carrot Cake Cupcakes

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Easy Carrot Cake Cupcakes
  • Prep 10 min
  • Total 50 min
  • Servings 24
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These carrot cake cupcakes are made extra easy thanks to a box of Betty’s cake mix! With just 10 minutes of prep, 24 servings of everyone’s favorite springtime treat could baking away in your oven. And their easy assembly doesn’t bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
By Arlene Cummings
Updated Feb 2, 2021

Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    An ice-cream scoop is a good tool to use for filling the cupcake tins with batter.
  • tip 3
    There’s nothing quite like the combination of carrot cake and homemade cream cheese frosting. And Betty’s scratch version is simply the best! If you have time to spare, try making Cream Cheese Frosting and using it to frost your cupcakes.
  • tip 4
    Once cupcakes are cooled and frosted to your liking, top with crushed pecans or shredded coconut for an extra pretty presentation.

Nutrition

230 Calories, 11g Total Fat, 2g Protein, 31g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
180mg
8%
Potassium
65mg
2%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • All of Betty’s carrot cake recipes are deliciously moist and veggie-filled, but not all recipes take just ten minutes to prep like this crazy-easy cupcake version. Your secret weapon here is Betty Crocker™ Super Moist™ carrot cake mix, which you combine with your choice of fillings (think nuts, coconut and chocolate chips). Just make sure to only add three extra ingredients so your cupcakes bake evenly! To make sure your cakes are perfect every time, read up on Betty’s tips for baking the perfect cake.
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