Carrot Cupcakes with Coconut Pecan Frosting

(7)
  9 reviews

1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen honey Dijon carrots
1
box (15.25 oz) Pillsbury™ Classic Yellow Cake Mix
1/3
cup Crisco® Pure Vegetable Oil
3
eggs
1/2
cup golden raisins
1/4
cup pecans, finely chopped
1
can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

Directions

  1. 1 Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
  2. 2 In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
  3. 3 Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

Notes

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Recipe Step Photos

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