I made "regular" size cupcakes and did a "hack" on the batter. I used honey/pecan cream cheese for the frosting and had to add nearly a cup extra of powdered sugar, but it was DELISH!


JOURNALING: CUPCAKES:
1 box Duncan Hines Carrot Cake mix
1 1/4 c HOT tap water
1/4 c vegetable oil
3 eggs
1/2 c chopped nuts
1 8 oz. Can crushed pineapple in juice, undrained

FROSTING:
2 1/2 c confectioner\'s sugar
8 oz. cream cheese (softened)
2 T butter (softened)
1 t lemon juice
1/4 t almond extract



CUPCAKES: Preheat over to 350 degrees. Prepare cupcake pan with liners. Empty carrot/raisin pouch from mix into small bowl and add hot tap water. Set aside for 5 minutes. Blend cake mix, oil, eggs, nuts, pineapple, and carrot/raisin mixture (including water) in large bowl. Beat until well blended. Using a scoop, fill baking cups 2/3 full with  batter. Bake for 25 minutes until toothpick inserted in center comes out clean. Cool.

CREAM CHEESE FROSTING: beat sugar, cream cheese, and butter with mixer until fluffy. Beat in lemon juice and extract. Spread or pipe on cupcakes and decorate as desired.


CREDITS: Clipart; TEMPLATE: Cookbook Volume 2 by Wishing Well Creations; KITS: Rescue Pups by Meagan\'s Creations; FONTS: FONTS: Arial; A Little Sunshine