These cute little carrot patch cupcakes are perfect for spring! They’ve got a chocolate base & buttercream, cookie “dirt” and a strawberry “carrot” on top.
If you’re looking for a unique treat for your Easter gathering, I’d highly recommend these carrot patch cupcakes. They only take an hour to make and are guaranteed to be a hit with whomever you share them with! Be sure to try some of these other delicious spring treats too: Malted Chocolate Nest Cupcakes, Classic Carrot Cake, and Mini Lemon Cheesecakes.
The Cutest Easter Cupcakes
Remember how I posted that super springy blueberry lemon bundt cake? Well now I’m back sharing another recipe using Pillsbury™ Moist Supreme® chocolate cake & frosting!
Next time you’re strolling down the baking aisle at Walmart, make sure to stock up on Pillsbury™ cake mixes and frostings so you can make these adorable cupcakes for your Easter celebration.
Not only do they taste oh so good, they are simply adorable! They’re so fun & easy to make, kids will love helping out too!
It may look a little daunting at first, but don’t be intimidated by the strawberry “carrots.” They are much easier than you think. You’ll be a pro in no time.
How to Make Carrot Strawberries
Melt a bag of orange candy melts with a bit of coconut oil and whisk until smooth.
Dip clean, dry strawberries into the mixture and swirl to remove any excess chocolate.
After the coating is dry, you can clip the corner of a plastic bag and drizzle a little extra over them to create some texture (Totally optional but really cute!)
Let dipped strawberries set.
What if you don’t have orange melts? You can use white chocolate and add orange food coloring. Melt over a double boiler and still feel free to add coconut oil if you are worried about the chocolate seizing up.
Why do you add coconut oil to your candy melts? Coconut oil thins out the melted candies and gives a consistent and even layer across the strawberries.
How long should you allow the strawberries to set? 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.
How to Make Carrot Patch Cupcakes
Start by mixing up the cupcake batter (hand mixer will work just fine).
Bake the cupcakes for 18-20 minutes at 350 degrees or until the tops spring back when touched.
While the cupcakes are cooling you’ll want to crush the chocolate sandwich cookies (scrape the cream out and discard) .
Use a paring knife to remove the center portion of each cupcake (you can use a cupcake corer too). Frost around the hole in the center, then sprinkle with “dirt” or crushed cookie crumbs (I kept mine a bit chunky because I really liked how they looked).
Bury the strawberries into the center of each cupcake and they’re good to go!
P.S. This, along with the dirt part was the highlight of the whole process for our toddler, his little eyes lit up when he got to help and saw the finished cupcake. I have to admit, it was pretty fun for me too. ☺️
Storing Tips + Tricks
You can STORE unfrosted cupcakes in a container with a tight fitting lid at room temperature. Make sure that you frost them within 2 days. You can store frosted cupcakes in the same way.
If you would like to FREEZE unfrosted cupcakes tightly wrap them in plastic wrap before placing them in an airtight container. Freeze for up to 3 months. When thawing, unwrap them and leave them on the counter until they reach room temperature.
How long do they last? Storing them in the fridge gives you about a week, as opposed to at room temperature they will only be good for about 1-2 days. If you do decide to store them in the fridge wait until the cupcakes reach room temperature before consuming. Cupcakes right out of the fridge taste dry.
For more Easter treats, check out:
- Bunny Bait Snack Mix
- No Bake Mud Pie
Carrot Patch Cupcakes RecipeThese cute little carrot patch cupcakes are perfect for spring! They've got a chocolate base & buttercream, cookie "dirt" and a strawberry "carrot" on top.Pin RateServings: 2 dozenCalories: 2811kcal
- 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)
- Preheat oven to 350 degrees. 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 the butter until a thick dough forms. Add the sour cream and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
- Scoop into the liners (¾ of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the 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. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
- In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
- While the 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 if you have one). 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 little sprigs of mint for sprouts if desired.
NOTES*I used full-fat sour cream.
- Cupcakes will stay fresh for up to 3 days.
NutritionCalories: 2811kcal | Carbohydrates: 320g | Protein: 33g | Fat: 165g | Saturated Fat: 88g | Cholesterol: 430mg | Sodium: 3042mg | Potassium: 1485mg | Fiber: 11g | Sugar: 206g | Vitamin A: 2540IU | Vitamin C: 86mg | Calcium: 585mg | Iron: 22mg