Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Total time: 60 min
Ingredients: 1⁄4 cup yellow raisins; 1⁄4 cup dark raisins; 1 Tbsp. hot tap water; 1 box (18.25 oz.) carrot cake mix plus ingredients called for on box; 1 cup shredded carrots; 1⁄2 cup walnuts, chopped; 1 tub (12 oz.) ready-to-spread cream cheese frosting; 3 Tbsp. grated orange zest

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This favorite cake has lots of healthy tidbits hiding in it. It’s a great way to get your vegetables without tasting them.

Serves: 24Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 24

Ingredients

1⁄4 cup yellow raisins
1⁄4 cup dark raisins
1 Tbsp. hot tap water
1 box (18.25 oz.) carrot cake mix plus ingredients called for on box
1 cup shredded carrots
1⁄2 cup walnuts, chopped
1 tub (12 oz.) ready-to-spread cream cheese frosting
3 Tbsp. grated orange zest

Directions

Step 1
Combine raisins and hot water. Cover. Set aside.
Step 2
Preheat oven to 350°F. Line a muffin tin with paper baking cups.
Step 3
Prepare batter according to cake mix instructions for cupcakes. Gently fold plumped raisins, shredded carrots, and nuts into batter.
Step 4
Pour batter into muffin tin and bake for the length of time indicated on the package. Allow cupcakes to cool completely before removing from muffin tin.
Step 5
Frost completely cooled cupcakes. Garnish with orange zest.