Carrot Cupcakes

I saw this recipe and it's easy!  I'm going to try the nuts, raisins and crushed pineapple...

Carrot 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:
Heat oven to 350°F.
In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
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.

Bake 17-22 minutes. Cool completely.
Pipe or spread frosting over cupcakes. Decorate as desired.

Makes 24 cupcakes

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.

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