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Easy Carrot Cake Cupcakes

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By Arlene Cummings
Updated Jul 20, 2023
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These carrot cake cupcakes are made extra easy thanks to a box of Betty Crocker™ Delights Super Moist™ Carrot Cake Mix and cream cheese frosting! Everyone’s favorite springtime treat only takes 20 minutes of prep and are loaded with flaked coconut, chopped nuts and plump raisins.

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Easy Carrot Cake Cupcakes

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 24
  • Ingredients 6
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Ingredients

Cupcakes

Frosting

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cups in each of 24 regular-size muffin cups.
  • Step 
    2
    Make cake mix as directed on box. Stir in coconut, nuts and raisins. Divide batter evenly among muffin cups (about two-thirds full).
  • Step 
    3
    Bake 15 to 18 minutes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting over cupcakes. Store loosely covered at room temperature.

Nutrition

210 Calories
9g Total Fat
2g Protein
30g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
210
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
170mg
7%
Potassium
45mg
1%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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