Vegetarian / Meatless
Wheat-Free / Gluten-Free
- Preheat oven to 325°F. Line 18 cupcake cups with paper liners; set aside. In a large bowl combine cake mix, flour, carrot and apple; mix well. Add butter, 2/3 cup water, eggs and vanilla. Using an electric hand mixer, beat 1 minute or until well-blended. Spoon batter evenly into cupcake cups.
- Bake 12 to 15 minutes or until a wooden toothpick inserted into the center comes out clean. Remove pan from oven and let cool 10 minutes. Remove cupcakes from pan and let cool completely on a wire rack.
- Meanwhile, for the frosting, place sugar in a blender; blend to the consistency of powdered sugar. In a large bowl combine cream cheese, butter and blended sugar. Using electric hand mixer, beat until light and fluffy. Spread frosting on top of each cupcake.
View all nutritional information
Calories 300, Calories Fat 59, Total Fat 6g, Saturated Fat 3g, Cholesterol 52mg, Sodium 59mg, Carbohydrate 58g, Protein 2g
|Calories (fat) extra||19|
|Total Fat (extra)||10|
|Saturated Fat (extra)||20|
|Vitamin A (extra)||27|
|Vitamin C (extra)||1|