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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.
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An ice-cream scoop is a good tool to use for filling the cupcake pans with batter.
Use an offset metal spatula to frost cupcakes, or transfer the frosting to a decorating bag and pipe onto cupcakes for a more polished look.
Swap in 1 can (8 oz) crushed pineapple in juice, undrained, for a different flavor twist with these Easy Carrot Cake Cupcakes. After making cake mix as directed on box, stir in the crushed pineapple along with your choice of 2 of the other stir ins-coconut, nuts, or raisins. (For best results, be sure to use only 2 stir-ins when mixing with the crushed pineapple so there is just the right ratio of batter to additions). Continue as directed in recipe.
Top frosted cupcakes with finely chopped pecans or shredded coconut for an extra pretty presentation.
There’s nothing quite like the combination of carrot cake and homemade cream cheese frosting. And Betty’s scratch version is simply the best! If you have time to spare, try making Cream Cheese Frosting and using it to frost your cupcakes.
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