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Carrot Raisin Cupcakes

Carrot Raisin Cupcakes
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Ingredients

1
box Duncan Hines Carrot Cake Mix
2
Tbsp flour
1
tsp baking powder
2
eggs
1
cup hot water (add carrot/raisin pouch and allow to stand 5 minutes)
¼
cup vegetable oil
½
cup drained crushed pineapple
1 16
oz container Duncan Hines Creamy Home-Style Cream Cheese Frosting (optional)
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Directions

Step 1

Add carrot/raisin pouch to the 1 cup of water and allow to stand for a minimum of 5 minutes. In a mixing bowl, add cake mix, flour, baking powder, eggs, oil, drained pineapple, and carrot/raisin/water mixture. Mix by hand until completely blended, approximately 50 strokes. Pour batter into paper-lined cupcake pans 2/3 full. Bake cupcakes for 20 – 22 minutes or until tops spring back when lightly touched. Cool in pans for 15 minute on wire rack, then remove from pans and cool completely on rack before frosting.

Step 2

For a different flavour, replace pineapple with white chocolate chips or semi-sweet chocolate chips.

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