Carrot Raisin Cupcakes

Rating: 4.5 4 Comments
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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!

Directions

For Cupcakes:
  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.
Variations:
  1. For a different flavor, replace pineapple with white chocolate chips or semi-sweet chocolate chips.

Comments

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mzking4u on Mar 12, 2011 2:35 p.m.

How many cupcakes does one box really make?

M. Solmes on Sep 22, 2010 8:56 a.m.

These were a hit a work! Everyone loved them. I added 1 cup of canned pumpkin to the cake mix and 2 tablespoons brown sugar to the cream cheese icing. My husband even took a dozen to his work. That was a first!

BlueDJQ on Feb 23, 2010 9:36 p.m.

Big hit with my family!

Cruegirl on Feb 14, 2010 5:46 p.m.

Very, very good!!!