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Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 20 min
Total time: 1 h 40 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ 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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Prep 20 min
Total 1 hr 40 min
Servings 24

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

By Betty Crocker Kitchens

Updated Feb 28, 2012

Ingredients

1 box Betty Crocker™ Super Moist™ 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

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
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.
tip 2
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

230 Calories, 11g Total Fat, 2g Protein, 33g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 230

Calories from Fat: 100

Total Fat: 11g; 16%

Saturated Fat: 2g; 11%

Trans Fat: 1g

Cholesterol: 25mg; 8%

Sodium: 220mg; 9%

Potassium: 35mg; 1%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 0g; 0%

Sugars: 22g

Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 2%; 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 Choice

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