Carrot Cake Cupcakes
Enjoy this sweet take on carrot cake cupcakes topped with fruit snack carrots.
1 box Betty Crocker® SuperMoist® carrot cake mix
water, vegetable oil and eggs called for on cake mix box
3 rolls Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from
3 green-colored sour candies, separated into strips
1 container Betty Crocker® Rich & Creamy cream cheese frosting
1 cup chocolate cookie crumbs
Preheat oven to 350°F (177°C). Prepare muffin pans by placing 24 paper baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
Bake and cool cupcakes as directed on package for 24 cupcakes. Cool.
Meanwhile, cut fruit snack into triangles. Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots. Cut green sour candies in half crosswise; cut each half into quarters lengthwise to make thin strips of green candy. Press thin green strips into large end of carrot to make greens on carrot. Repeat with remaining candy.
Spread frosting over cupcakes. Sprinkle with cookie crumbs. Randomly place carrot shapes on tops of cupcakes or press them into cupcakes to make them look like they are planted.
Preparation Time: 20 minutes
Total Time: 1 hour 40 minutes
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Save yourself some time! Freeze the unfrosted cupcakes in an airtight freezer container for up to 2 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.