You'll need 12-cup cupcake pans lined with paper baking cups to bake these fantastic Carrot Raisin Cupcakes. Made from our Duncan Hines Carrot Cake Mix, they are sure to satisfy!
- 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.
- For a different flavor, replace pineapple with white chocolate chips or semi-sweet chocolate chips.