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Lemon Carrot Cupcakes

Ingredients

Carrot Cake:

  • 1 box White or Spice Cake Mix
  • 3 tsp. cinnamon not needed if you use a spice cake mix
  • 3 eggs
  • 1/3 C. oil
  • 1 C. crushed pineapple with juice
  • 1/3 C. brown sugar
  • 3 C. carrots grated
  • 2 tsp. vanilla extract

Lemon Cream Cheese Frosting:

  • 8 oz. cream cheese softened
  • 1/2 C. butter softened
  • Zest of 2 lemons
  • 1 tsp. lemon gelatin powder jello (optional)
  • 2 tsp. lemon juice
  • 3-4 C. powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix and cinnamon together and set aside.
  3. 3. Combine eggs, oil, pineapple, brown sugar, carrots and vanilla extract.
  4. 4. Add cake mix/cinnamon and stir well.
  5. 5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
  6. 6. Frosting: Beat cream cheese, butter, lemon zest and gelatin for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it become too thick, add more lemon juice or milk.
  7. 7. Pipe onto cooled cupcake and top with sprinkles.

Recipe Notes

The lemon gelatin gives an extra punch of flavor and some extra color