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Carrot Cake Cupcakes

These carrot cake cupcakes are moist and flavorful. The batter softens the cranberries and the cranberries give just the right touch of tang. Oh... So good.  


carrot cake cupcakes 

Items Needed:
Carrot cake mix
Cream Cheese Frosting
Dried cranberries
Chopped pecans

Directions:

  1. Mix carrot cake according to directions on box. 
  2. Add ½ cup of dried cranberries and ½ cup of chopped pecans to cake batter, then bake according to directions.
  3. When cupcakes are cool, frost with Cream Cheese frosting, then sprinkle with more cranberries and chopped nuts. 
  4. Serve and watch the smiles appear.

 

Tips:

  • To make full cupcakes, instead of flat ones, either use a Duncan Hines cake mix or fill the cups more full and make 18-22 cupcakes instead of 24.
Cream Cheese Frosting 

8 oz. cream cheese
¼ cup butter

2 ¾ cups powdered sugar

Mix cream cheese and butter. Add sugar, one cup at a time and continue mixing. Scrape sides as needed. 

Keep frosting refrigerated when not using. Mix well before use because it spreads easier when it’s warm.



Return to Gourmet Cupcakes from Carrot Cake Cupcakes