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Carrot Cake Cupcakes

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Carrot Cake Cupcakes
  • 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.
Updated Feb 28, 2012

Ingredients

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