Carrot Cake Cupcakes
I'm not much of a baker, but I had a cake mix to start with which made things much, much easier. I don't usually post recipes here because, well, I don't have too much recipe expertise, but I think these turned out pretty well so I thought I'd share.
Pumpkin Spice Carrot Cake Cupcakes
1 box Carrot Cake Mix from Betty Crocker
1 tsp pumpkin pie spice
1/2 cup vegetable oil
1 cup water
Preheat oven to 350.
In a large bowl beat cake mix, pumpkin pie spice, oil, water and eggs on low for 30 seconds and then on medium for two minutes.
Pour the batter into your cupcake trays, filling the cup about 2/3s full. (I use an ice cream scoop.)
Bake 17-22 minutes. Test your cupcakes with a toothpick. If it comes out clean, they're ready!
I then used the Buttercream Frosting recipe from Joy of Baking.
I'm so not skilled with icing cupcakes, but they taste great even if they look a little wonky.
And Andrew sure had fun helping me!
Happy Thanksgiving y'all!