Carrot Raisin Cupcakes

By carvalhohm2

Ingredients

• 1 box Classic Carrot Decadent 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)
• 1/4 cup vegetable oil
• 1/2 cup drained crushed pineapple
• (see below for other options)
• 1 (16 oz.) can Creamy Home-Style Cream Cheese Frosting

Details

Servings 24
Adapted from duncanhines.com

Preparation

Step 1

For Cupcakes:
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 ⅔ 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:
For a different flavor, replace pineapple with white chocolate chips or semi-sweet chocolate chips.