Carrot Cupcakes

Carrot Cupcakes


  • 1 packet Carrot Cake Dip Mix
  • 8 oz. can crushed pineapple 
  • 1 pkg. yellow cake mix (15.25 oz.)
  • 2 eggs
  • 1 cup water
  • 1/3 cup oil
  • 1 cup sour cream

In a small bowl mix together Carrot Cake Dip Mix and crushed pineapple, cover and refrigerate for a minimum of 4 hours or overnight. Preheat oven to 350°. Preheat oven to 350°. In large bowl place all cake batter ingredients. With electric mixer blend for 1 minute. Add Carrot Cake & pineapple mixture and stir until blended.  Place muffin liners into a standard size muffin tin, then pour batter into liners. Be sure to only fill the liners 3/4 full. Bake for 19 to 23 minutes or until done. Cupcakes are done when top springs back to touch or when a toothpick is inserted and comes out clean. Top with prepared Caramel Cream Cheese Frosting. Refrigerate after frosting.

Caramel Cream Cheese Frosting:

  • 1 packet Caramel Apple Dip Mix
  • 8 oz. cream cheese, softened
  • 8 oz. whipped topping 
  • Combine ingredients and spread on cooled cupcakes.

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