I’m not a baker. This is, if I recall correctly, the first “cupcake” I’ve ever made. I cleaned out my pantry and found a box of bettycrocker Carrot Cake mix that I think I bought when we were in the house 24/7 and I may have been preparing for a cake emergency. That said, that craving has passed so I hopped on the Betty Crocker website to see what I could make with this box with a “fall” twist. Viola! Pumpkin Carrot Cupcakes coming up! 🧁
1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup canned pumpkin (not pumpkin pie mix)
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped pecans, toasted
1 cup butter, softened
2 packages (3 oz each) cream cheese, softened
2 cups powdered sugar
Additional toasted chopped pecans, if desired.
1) Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
2) Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3) In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.