My entire family went nuts for these cupcakes! I love cream cheese frosting but most of all I love this moist and flavorful carrot cake. Is it wrong that I think it feels a bit healthier than the usual cake? So much so I ate them two mornings in a row with my morning coffee. It was so scrumptious and they reminded me a bit of a a wonderful muffin and I used that excuse to justify eating them so early. They do have pineapple, raisins and carrots in them after all. How healthy, right? They use a mix so they are extra easy!
- 1 box Duncan Hines® Moist Deluxe® Decadent Carrot Cake
- 2 tablespoons flour
- 1 teaspoon 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 (variation: 1/2 c. white chocolate or semi-sweet chocolate chips)
- 1 – 16oz container Duncan Hines® Creamy Home-Style Cream Cheese Frosting (or your favorite homemade recipe)
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.