Carrot Cupcakes with Coconut Pecan Frosting

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 24
Carrot Cupcakes with Coconut Pecan Frosting

Ingredients

1
bag (11.8 oz) 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

Steps

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  • 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
    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
    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









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
25mg
8%
Sodium
220mg
9%
Potassium
75mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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