Carrot Cake Cupcakes
using spice cake box mix
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This recipe uses a cake mix for a quick and easy way to enjoy Carrot Cake Cupcakes. I used a gingerbread cake mix leftover from the holidays, but you can also you a spice cake mix to make these carrot cake cupcakes, which is found year-round in the grocery store. With the easy addition of grated carrots, nuts, applesauce and raisins, you will have a full-of-flavor cupcake packed with healthy veggies, nuts and fruits! You can choose to eat un-iced, but if you would like to add a delicious and easy-to-make cream cheese frosting, find my easy to make recipe HERE.
Let’s begin:
How to make carrot cake cupcakes with a box spice cake mix:
Ingredients:
-
one spice cake mix, or gingerbread cake mix (and ingredients listed on box to make)
-
4 medium carrots, grated (approximately 1 cup)
-
2 small (individual size) boxes raisins (roughly 1/2 cup)
-
one 4oz cup of cinnamon applesauce (or regular is fine)
-
1/2 cup chopped walnuts
Instructions:
Go ahead and grate the carrots.
Then preheat your oven to 350℉ / 175℃ and line your cupcake pan (or spray with cooking spray.)
Mix together your cake mix, the ingredients listed on box and the applesauce until well combined, about 2 minutes.
Fold in the grated carrots, nuts and raisins until evenly distributed.
Scoop out 1/3 cup of batter into cupcake liners. I found that exactly 1/3 cup creates the perfect height and fullness as this recipe doesn’t rise as much as a regular cupcake. Bake for 15-18 minutes or until a toothpick inserted in middle comes out with a few moist crumbs or clean.
The cupcakes are packed with nutrition and flavor and you can definitely eat them as is, no icing…
If you want to add a dessert dirt and marzipan carrot for fun, crush up some Oreos and sprinkle on top middle and see my instructions HERE for making the marzipan carrots.
If you prefer to decorate your Easter cupcakes with buttercream frosting, find my easy recipe by clicking HERE.
Use various Wilton piping tips to achieve different fun themes, like this carrot, grass and flowers as shown.
Enjoy!
💜Julie
Easy Carrot Cake Cupcakes
Ingredients
- one spice or gingerbread cake mix and ingredients listed on box to make
- 4 medium carrots grated (approximately 1 cup)
- 2 small individual size boxes raisins
- One 4oz individual cup of cinnamon or regular applesauce
- 1/2 cup walnuts chopped
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 350℉ / 175℃
- Line cupcake pans (or spray with non-stick cooking spray)
- Mix together your cake mix, the ingredients listed on box and the applesauce until well combined, about 2 minutes
- Fold in the grated carrots, nuts and raisins until evenly distributed
- Scoop out 1/3 cup of batter into cupcake liners
- Bake for 15-18 minutes (or until a toothpick inserted in middle comes out with a few moist crumbs or clean)
Easy Carrot Cake Cupcakes
Ingredients
Instructions
- Preheat oven to 350℉ / 175℃
- Line cupcake pans (or spray with non-stick cooking spray)
- Mix together your cake mix, the ingredients listed on box and the applesauce until well combined, about 2 minutes
- Fold in the grated carrots, nuts and raisins until evenly distributed
- Scoop out 1/3 cup of batter into cupcake liners
- Bake for 15-18 minutes (or until a toothpick inserted in middle comes out with a few moist crumbs or clean)
Notes
If you want to make a cream cheese frosting or decorate with marzipan carrots, see my recipe and instructions for both at my Carrot Cake recipe or:
Cream Cheese Frosting recipe:
Mix together one 8oz pkg cream cheese, 2 tbsp honey, and 1 tbsp orange juice until creamy. That’s it! Note: You can easily substitute non-dairy cream cheese for a dairy-free option.
Related: How to make carrot cake cupcakes from a spice box mix or gingerbread cake mix. Easy recipe for carrot cake cupcakes.