Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2
cup vegetable oil
1/2
cup water
4
eggs
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
cups coarsely shredded peeled carrots
1
tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
Finely crushed chocolate cookies, as desired
Paper cupcake decorative toppers, as desired
Preparation
Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
Store loosely covered at room temperature.
