Lemon Carrot Cupcakes

By cecelia26_

Ingredients

• Carrot Cake:
• 1 box Carrot Cake Mix
• 3 eggs
• 1/3 C. oil
• 1 C. crushed pineapple (with juice)
• 1/3 C. brown sugar
• 1 tsp. vanilla extract
• Lemon Cream Cheese Frosting:
• 8 oz. cream cheese, softened
• 1/2 C. butter, softened
• Zest of 2 lemons
• 1 tsp. lemon gelatin powder (jello) (optional)
• 2 tsp. lemon juice
• 3-4 C. powdered sugar

Details

Adapted from yourcupofcake.com

Preparation

Step 1

1.Preheat oven to 350 degrees and line pans with cupcake liners.
2.Combine eggs, oil, pineapple, brown sugar, and vanilla extract.
3. Add cake mix and stir well.
4. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
5.Frosting: Beat cream cheese, butter, lemon zest and gelatin for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it become too thick, add more lemon juice or milk.
6.Pipe onto cooled cupcake and top with sprinkles.

Note:
The lemon gelatin gives an extra punch of flavor and some extra color.