SPH Gluten Free Carrot Cupcakes
1 Betty Crocker Gluten Free Yellow Cake mix
cinnamon or pumpkin pie spice to taste (I used about 1 1/2 tablespoons because I like mine spicy)
1/2 cup brown sugar
2 eggs
1/2 cup oil
1/2 cup buttermilk
1-2 t. vanilla (to taste)
2 c. shredded carrots
8 oz. can crushed pineapple WITH JUICE, undrained
1/2 cup chopped pecans
1/2 cup raisins (I used yellow raisins because that's what I grabbed first out of the cabinet)
1/2 cup shredded coconut
Frosting
3 oz. cream cheese, softened
1 can Betty Crocker Rich & Creamy Vanilla frosting
Preheat oven to 350 degrees. Fill two muffin tins with cupcake liners.
In a large bowl, combine cake mix, spices and brown sugar. Mix to combine well. In a separate bowl, beat egg, oil, buttermilk and vanilla together. Pour into dry ingredients, and beat until well combined and smooth. Stir in remaining ingredients, making sure to combine well. No one wants clumps of carrots in their cupcakes! Add batter to muffin tins, filling each one about 2/3 full. Bake for about 20 minutes, or til skewer inserted in center comes out clean. Allow to cool.
Make the frosting by beating the cream cheese into the frosting. Spread or pipe as desired on top of cooled cupcakes. Eat and enjoy!
Princess and I thought these would also be amazing if you had some sugared pecans broken into bits and sprinkled on the frosting. Just a thought...
Happy Carrot Day!
6 comments:
These sound great. I am always looking for gluten free recipes. I'm not a coconut fan, so maybe I could leave that out. I am happy to be a new follower from Frugal Friday.
Laura
http://imsovintage.blogspot.com/
I had no idea about National Carrot Day, but these look yummy. I am trying to cut down on gluten, and I will have to try these. I hopped over here from Two Thirty-Five Designs, and I'm now your newest follower. : ) I'd love it if you would visit me sometime!
heather @ the little things
I always appreciate seeing gluten-free recipes; my MIL has celiac disease, so we're always looking for things she can eat. Thanks so much for sharing this one at Shine on Fridays!
Thank you for sharing your wonderful recipe at Potpourri Friday!
We love carrot cake here...cannot wait to try this gluten free version! Featuring this on tickled pink!
Love this recipe, I will be trying this, and it goes great with my healthy desserts. Thanks for sharing.
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