Today is National Carrot Day - and what better way to celebrate than with carrot cake!
SPH Gluten Free Carrot Cupcakes
1 Betty Crocker Gluten Free Yellow Cake mix
cinnamon or pumpkin pie spice to taste (I used about 1 1/2 tablespoons because I like mine spicy)
1/2 cup brown sugar
1/2 cup oil
1/2 cup buttermilk
1-2 t. vanilla (to taste)
2 c. shredded carrots
8 oz. can crushed pineapple WITH JUICE, undrained
1/2 cup chopped pecans
1/2 cup raisins (I used yellow raisins because that's what I grabbed first out of the cabinet)
1/2 cup shredded coconut
3 oz. cream cheese, softened
1 can Betty Crocker Rich & Creamy Vanilla frosting
Preheat oven to 350 degrees. Fill two muffin tins with cupcake liners.
In a large bowl, combine cake mix, spices and brown sugar. Mix to combine well. In a separate bowl, beat egg, oil, buttermilk and vanilla together. Pour into dry ingredients, and beat until well combined and smooth. Stir in remaining ingredients, making sure to combine well. No one wants clumps of carrots in their cupcakes! Add batter to muffin tins, filling each one about 2/3 full. Bake for about 20 minutes, or til skewer inserted in center comes out clean. Allow to cool.
Make the frosting by beating the cream cheese into the frosting. Spread or pipe as desired on top of cooled cupcakes. Eat and enjoy!
Princess and I thought these would also be amazing if you had some sugared pecans broken into bits and sprinkled on the frosting. Just a thought...
Happy Carrot Day!