Carrot Cake Cupcakes

Carrot Cake Cupcakes

Enjoy this sweet take on carrot cake cupcakes topped with fruit snack carrots.

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

24

cupcakes

1
box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
3
rolls Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
3
green-colored sour candies, separated into strips
1
container Betty Crocker® Rich & Creamy cream cheese frosting
1
cup chocolate cookie crumbs
  1. Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Bake and cool cupcakes as directed on package for 24 cupcakes.
  2. Meanwhile, cut fruit snack into triangles. Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots. Cut green sour candies in half crosswise; cut each half into quarters lengthwise to make thin strips of green candy. Press thin green strips into large end of carrot to make greens on carrot. Repeat with remaining candy.
  3. Spread frosting over cupcakes. Sprinkle with cookie crumbs. Randomly place carrot shapes on tops of cupcakes or press them into cupcakes to make them look like they are planted.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Save yourself some time! Freeze the unfrosted cupcakes in an airtight freezer container for up to 2 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 220mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 22g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.