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Carrot Cake Cupcakes

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

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( 2 Ratings)

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Prep Time 20 min
Total Time 1 hr 40 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 230
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 2g, 2% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 220mg; 220%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 22g 22% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 2%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/21/2012 8:31:39 PM REPORT ABUSE wwlarado said:

Rating:

I like carrot cake and these cupcakes looked fun to try. The cream cheese frosting is always good with carrot cake but like many pre made mixes the Betty Crocker carrot cake mix doesn't have carrots in it but 'carrot flavored pieces'. When I mixed the batter I grated some carrots and added those in. The hardest part of this, and yes there is one, is rolling the fruit roll ups into carrots. It's sticky and kind of difficult and they don't quit come out looking like carrots, at least not when I did it. All in all 4 spoons, carrot cake and cream cheese are delicious. The carrot candies come off in one bit so you get all that in a mouthful but it's still good!

This reply was: Helpful Inspiring