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Carrot Cake Cupcakes

2 Ratings

1 Comments

Prep 20 min
Total 1 hr 40 min
Servings 24

Enjoy this sweet take on carrot cake cupcakes topped with fruit snack carrots. MORE+ LESS-

By Betty Crocker Kitchens

February 28, 2012

Ingredients

box Betty Crocker™ Super Moist™ carrot cake mix

Water, vegetable oil and eggs called for on cake mix box

rolls Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)

green-colored sour candies, separated into strips

container Betty Crocker™ Rich & Creamy cream cheese frosting

cup chocolate cookie crumbs

Steps

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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

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

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 230
Calories from Fat: 100

% Daily Value

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;