Ingredients:
- 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.
