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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and cinnamon together and set aside.
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3. Combine eggs, oil, pineapple, brown sugar, carrots and vanilla extract.
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4. Add cake mix/cinnamon and stir well.
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5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
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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.
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7. Pipe onto cooled cupcake and top with sprinkles.