Carrot Cake Cupcakes
Recipe from BettyCrocker.com
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.
