Spiced Carrot Cupcakes

You know, I've noticed with the kids home this summer..I have made a lot of sweets with boxed mixes. Sorry but, my time is so crowded that I have to cut corners somewhere. Truthfully though I don't think one person has ever noticed or cared :)

So here's another one: Spiced Carrot Cupcakes!

1 bx spiced cake mix

3 eggs

1/3 c veg oil

1 1/4 c water

4 medium carrots, peeled and grated

1 sm can crushed and drained pineapples

1/4 c chopped pecans

Preheat oven to 350º and line tins with paper liners.

In large bowl, combine cake mix, water, eggs and oil. Mix it all until everything is moist. Stir in grated carrots and pineapples. Finally blend in chopped pecans.

Pour into prepared muffin tins and bake according to directions. Mine took about 14 minutes. Just check with toothpick to make sure they are done.

While still warm, using the handle of one of my wooden spoons I gently pressed the handle into each cupcake to create a small hole (don't go all the way through to the bottom). Cleaning handle off as needed. 

I do this so some of my icing fills into the cupcake. You can make it big or small, depends on how much icing you want.

Cool completely on wire racks.

Cream Cheese Frosting

1 stick of softened butter

1 block of softened cream cheese

1 lb powdered sugar

1 tsp vanilla

12 Nilla wafers, crushed (opt)

A few chopped pecans for tops

Mix all ingredients until silky smooth. Pipe into small hole and frost your cupcakes. Roll edges in your crushed Nilla wafers if using them and sprinkle with chopped nuts. Eat any leftovers while no one is watching....really....I won't tell :)
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