Carrot Raisin Cupcake Recipe

These carrot raisin cupcakes are delicious in the morning with tea or coffee or a glass of milk for the kiddos! And with healthy ingredients in the mix, you can feel better serving these scrumptious treats to the family. You can make these cupcakes using a store bought carrot cake mix to save time.

INGREDIENTS

• 1 box carrot cake mix
  
• 2 tablespoons flour
• 1 teaspoon baking powder
• 2 eggs
• 1 cup hot water
• 1/4 cup vegetable oil
• 1/2 cup drained crushed pineapple
• cup of raisins if not included in cake mix package
  
• cream cheese frosting (or cool whip works well too.) Also, these cupcakes are delicious warm with no frosting!

DIRECTIONS

In a mixing bowl, add cake mix, flour, baking powder, eggs, oil, drained pineapple, and raisins and water. Mix by hand until completely blended, approximately 50 strokes.

Pour batter into paper-lined cupcake pans 2/3 full.

Bake cupcakes for 20 - 22 minutes or until tops spring back when lightly touched. Cool in pans for 15 minute on wire rack, then remove from pans and cool completely on rack before frosting.