Carrot Patch Cupcakes Recipe

Easter carrot cupcakes arranged on a surface.

4.86 from 7 votes

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.

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 234kcal

Author: Andrea

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 (3/4 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.

Video

Notes

*I used full-fat sour cream.

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.

Nutrition