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Easy Spiced Carrot Cake Cupcakes

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  • Prep 45 min
  • Total 2 hr 15 min
  • Servings 24
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When you want an Easter treat that tastes as good as it looks—and really looks good—make these surprisingly easy carrot cake cupcakes. The secret to their ease is using Betty Crocker™ yellow cake mix as the shortcut base for your batter. Extra spices and carrots are stirred in for an extra flavorful and moist result—like a classic carrot cake in a smaller format. Let yourself get into the springtime spirit as you decorate with Betty Crocker™ Rich & Creamy cream cheese frosting, Great Value™ assorted sprinkles and sugars, followed by crushed chocolate cookie "dirt," and decorative cupcake toppers.
Updated May 18, 2022
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  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
  • 3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
  • 4
    Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
  • 5
    Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use an offset metal spatula to frost cupcakes, or transfer the frosting to a decorating bag and pipe onto cupcakes for a more polished look.
  • tip 2
    If desired, add Great Value™ classic green gel food color to frosting to tint green. Frost top of cupcake, and use fork to pull up and create a "grass" look. You can also transfer the tinted frosting to a decorating bag fitted with a grass piping tip, and pipe onto cupcakes. For extra fun, top cupcakes with about 1/2 teaspoon crushed chocolate cookie "dirt" and a festive cupcake topper!


Nutrition Facts are not available for this recipe
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