Ingredients
- 1 box Spice Cake Mix dry mix only
- 3 eggs
- ½ cup butter melted
- 1 cup milk
- 1 ½ cups finely shredded carrot about 200g
- ¾ cup raisins 120g (optional)
- 1 ½ cups walnuts chopped, 100g (optional)
- ½ cup applesauce for extra moistness (optional)
- 1 1/2 recipes Whipped Cream Cheese Frosting
Method
- Preheat oven to 350°F. Line muffin tin (20-24) and lightly spray liners with nonstick spray.
- In a medium mixing bowl add dry cake mix, butter, milk, eggs, and carrots. Blend until almost combined.
- Fold in raisins and walnuts until fully combined. Don’t over mix.
- Using a #20 portion scoop or about 3 tablespoons of cupcake batter, fill each liner.
- Bake at 350°F for about 14-16 minutes or until a toothpick in the center comes out clean. See notes for mini cupcakes.
- While cupcakes are baking, make Whipped Cream Cheese Frosting. Recipe can be found in notes.
- Once cupcakes are fully cold, frost as desired. Sprinkle walnut pieces and/or raisins on top of frosting for a finishing touch.
Nutrition
Notes
- If frosted, store cupcakes in fridge for up to 3 days. If unfrosted, can be stored at room temperature for up to 3 days.
Ingredients:
• 8 oz cream cheese
• 1 cup powdered sugar
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon vanilla Instructions:
- In a cold medium-size mixing bowl, add cold heavy whipping cream. Whip until stiff peaks form, being careful not to overmix. Set aside.
- In another medium-size mixing bowl, whip the cream cheese until smooth.
- Add powdered sugar and vanilla. Mix until fully combined.
- Fold the whipped cream into the cream cheese mixture. Finish with a brief whip to fully combine.