Easy Carrot Cake Cupcakes

  • Prep 10 min
  • Total 50 min
  • Servings 24

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

Steps

Hide Images
  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
100
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved