Betty Crocker Carrot Cake Cupcakes

Ingredients

  • 1 Box Betty Crocker Super Moist Carrot Cake
  • 2/3 cup Water
  • 1 freshpack Hooray Purée Butternut Squash
  • 1 freshpack Hooray Purée Carrot
  • 3 eggs

Method

  1. Heat oven to 325 F. Line pan with paper baking cups, or use cooking oil to grease the pan.
  2. Beat cake mix, water, carrot, butternut squash, and eggs in large bowl on medium speed for about 2 minutes. Pour into cupcake tin, about 2/3 full.
  3. Bake 18-20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting!