Add some playful charm to your Easter spread with these Carrot Patch Cupcakes! Moist chocolate cake, smooth frosting, and edible strawberry “carrots” make for a fun and delicious holiday dessert.
Looking for a fun Easter treat? These carrot patch cupcakes come together in an hour and will impress anyone you share them with. Don’t miss these other spring favorites: Malted Chocolate Nest Cupcakes, Classic Carrot Cake, and Mini Lemon Cheesecakes.
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The Cutest Easter Cupcakes
Remember the blueberry lemon bundt cake I shared? Now I’m back with another treat using Pillsbury Moist Supreme chocolate cake and frosting!
Next time you’re at Walmart, grab some Pillsbury mixes and frostings to whip up these cute cupcakes for Easter. They taste amazing, look adorable, and are so easy to make—perfect for getting the kids involved!
And don’t worry about the strawberry “carrots”—they’re simpler than they seem, and you’ll master them quickly!
Why We Love These Carrot Cupcakes
- Easy-to-follow steps make it beginner-friendly and fun for baking with kids.
- Perfect for Easter, garden parties, or spring birthdays.
- Chocolate lovers enjoy the rich, moist cupcakes paired with creamy frosting.
Recipe Ingredients
Boxed Cake Mix – Choose a high-quality mix for great flavor and a soft, fluffy texture.
Chocolate Frosting – Smooth, sweet, and a perfect match for the rich cupcake base. Apply generously to make each bite indulgent.
Candy Melts – Coat the strawberries in a vibrant orange color. Melt them slowly to avoid clumping, and enjoy swirling them for a fun, polished look.
For a full list of ingredients and amounts, see the recipe card below.
Variations
White Chocolate with Food Coloring – If you don’t have orange candy melts, melt white chocolate over a double boiler and add orange food coloring. You can still add coconut oil to keep the chocolate smooth and prevent seizing.
Cookie Dirt Alternatives – Instead of crushed chocolate sandwich cookies, try using crushed Oreos, chocolate wafers, or even leftover cupcake crumble for a unique twist on the “dirt” topping.
How to Make Carrot Patch Cupcakes
Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard-size muffin pans with liners; set aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and butter until a thick dough forms. Add sour cream and milk, and mix until combined. Add eggs and beat for 1 minute on medium speed.
Step 3: Scoop the batter into the prepared cupcake liners (¾ of the way full) and bake for 18-20 minutes or until the tops spring back. Allow cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. Use a plastic zip bag with a rolling pin or a food processor.
Step 5: In a microwave-safe bowl (or over a double boiler), melt coconut oil, then add candy melts. Whisk until smooth. Remove from heat and dip strawberries in, swirling to remove excess chocolate. Set on parchment paper or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
Step 6: While the dipped strawberries are setting, remove a quarter-size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb “dirt” on top. Bury a strawberry “carrot” in the center of each cupcake. Garnish with sprigs of mint for sprouts if desired.
Expert Tips
Keep Candy Melts Smooth – If your candy melts start to thicken as you work, reheat in 10-second intervals, stirring in between. Adding a little extra coconut oil can help maintain a smooth consistency.
Make Cookie Dirt Extra Fine – For a more realistic dirt effect, pulse the crushed cookies in a food processor until very fine. This will also help the cookie crumbs stick better to the frosting.
FAQs
If the frosting is too stiff, mix it with a tablespoon of milk or heavy cream until it reaches a smoother, spreadable consistency.
You can use a small paring knife or the back of a large piping tip to create a hole in the center of each cupcake.
You can let them set at room temperature unless you need to serve them immediately then you need to let them set in the fridge for 15-30 minutes.
Storage Information
STORE unfrosted Easter Carrot Cupcakes in an airtight container at room temperature for up to 2 days; frost them within this time. Frosted cupcakes can also be stored at room temperature for up to 2 days. If refrigerated, cupcakes last up to a week but may taste dry when cold—allow them to reach room temperature before serving.
For longer storage, wrap unfrosted cupcakes tightly in plastic wrap and place them in an airtight container before freezing for up to 3 months. To THAW, unwrap, and let them come to room temperature on the counter.
More Easter Treats to Try
Carrot Patch Cupcakes Recipe
Ingredients
- 1 pkg Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
- 1/2 cup butter - room temperature
- 1 cup sour cream - full-fat
- 1/4 cup milk
- 3 eggs
- 20 chocolate cream-filled sandwich cookies
For the Frosting
- 1 pkg Pillsbury™ Creamy Supreme® Chocolate Frosting
For the Carrots
- 24 strawberries - washed, and dried
- 2 tsp coconut oil
- 1 lb bag orange candy melts
- fresh mint - for sprouts (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard-size muffin pans with liners; set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and butter until a thick dough forms. Add sour cream and milk, and mix until combined. Add eggs and beat for 1 minute on medium speed.
- Scoop the batter into the prepared cupcake liners (¾ of the way full) and bake for 18-20 minutes or until the tops spring back. Allow cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. Use a plastic zip bag with a rolling pin or a food processor.
- In a microwave-safe bowl (or over a double boiler), melt coconut oil, then add candy melts. Whisk until smooth. Remove from heat and dip strawberries in, swirling to remove excess chocolate. Set on parchment paper or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
- While the dipped strawberries are setting, remove a quarter-size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb "dirt" on top. Bury a strawberry "carrot" in the center of each cupcake. Garnish with sprigs of mint for sprouts if desired.
These cupcakes tasted great and held their shape well. 😊
Can I use avocado oil instead of coconut oil?
Yes, you can use avocado oil instead of coconut oil in this recipe for the candy melts! Avocado oil has a neutral flavor and a similar fat content, so it will help thin the candy melts just like coconut oil does, making the dipping smoother.
A couple of quick notes:
Refined avocado oil is best if you want to keep the flavor neutral.
The consistency of the melted candy may vary slightly, but it should still coat the strawberries nicely.
Can these be made ahead? Should I wait to frost and make the strawberries until the day of?
Hi Megan, you can make these 1 day ahead.
These are the cutest!! I am totally making them this weekend!
The perfect Easter treat!! The kids will love them! The carrot strawberries are such a great idea!