Description
Carrot Patch Cupcakes are a fun and festive dessert, perfect for Easter or spring celebrations! These moist spiced cupcakes are topped with chocolate frosting and cookie “dirt,” with a candy-coated strawberry resembling a carrot growing out of the patch.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
For the Topping:
- 1 cup chocolate frosting
- 10–12 chocolate sandwich cookies (crushed into crumbs)
- 12 fresh strawberries
- 1 cup orange candy melts
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in grated carrots.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- Prepare the “carrots”: Melt orange candy melts according to package instructions. Dip strawberries in melted candy, shaking off excess. Place on parchment paper to set.
- Assemble the cupcakes: Spread chocolate frosting over each cupcake, then sprinkle crushed cookies on top to resemble soil.
- Press an orange-dipped strawberry into the center of each cupcake to complete the carrot patch look.
- Serve and enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Use a piping bag for neater frosting application.
- Add chopped nuts or raisins to the batter for extra texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg