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Tuesday, February 27, 2024

Carrot Patch Cupcakes

These Carrot Patch Cupcakes are an adorable and sweet Easter dessert!


Carrot Patch Cupcakes

Easter desserts are some of my favorites! Not only are these Carrot Patch Cupcakes adorable, but they are so simple to make that even the kids can help put them together! Topped with a decadent chocolate frosting, cookie "dirt", and a strawberry "carrot", these fudgy cupcakes are the perfect dessert for Easter or spring parties. I hope you get inspired to bake up a batch for your own little leprechauns!




Carrot Patch Cupcakes

Follow the recipe to mix up the cupcake batter. Use a large scoop to fill cupcake liners about ¾ full and bake according to recipe directions. Once baked, cool completely on a wire rack.

Carrot Patch Cupcakes

While the cupcakes are baking, it's time to create the "carrot" strawberries. Wash the strawberries well, and then dip them into melted orange candy melts. Allow the coating to set, and then drizzle more over the strawberries and allow it to set.

Carrot Patch Cupcakes

Follow the directions below to whip up the chocolate frosting. Add the frosting into a piping bag with a 2D decorating tip. Starting in the center of a cupcake, use a steady, even, and gentle pressure to squeeze frosting in a circular motion to cover the surface of the cupcakes.

Carrot Patch Cupcakes

Crush Oreos (by hand, with a rolling pin, or by food processor) into fine crumbs. Sprinkle the crumbs over each of the cupcakes for a nice layer of "dirt".

Carrot Patch Cupcakes

Gently press a strawberry "carrot" into the frosting on each of the cupcakes. Isn't this bunch of carrot patch cupcakes the cutest thing ever? I'm sure that even the Easter Bunny can't resist them!

Carrot Patch Cupcakes

Carrot Patch Cupcakes

Servings: 12 cupcakes
Prep Time: 20 Minutes
Cook Time: 15 Minutes

Chocolate Cupcake Ingredients:

  • 1 ½ cups sugar
  • 1 ½ cups flour
  • ¾ cups cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cups milk
  • ¾ cups warm water
  • ¼ cup oil
  • 1 teaspoon vanilla

Chocolate Cupcake Directions:

  1. Preheat the oven to 350º F. Line a cupcake pan with paper liners or spray with nonstick spray. Set aside.
  2. In a medium bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
  3. Add in liquid ingredients and combine well for about 2 minutes until smooth.
  4. Divide the batter evenly among the cupcake liners, filling approximately ⅔ - ¾ full.
  5. Bake 14-16 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cupcakes to cool completely before decorating.

Chocolate Buttercream Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup cocoa powder
  • 3 Tablespoon heavy cream
  • Pinch of salt
  • 2 teaspoon vanilla extract

Chocolate Buttercream Frosting Directions:

  1. Using a standing mixer with a paddle attachment, beat the softened butter until smooth.
  2. Add the heavy cream, salt, and vanilla. Mix until combined.
  3. Slowly mix in the powdered sugar and cocoa powder. Increase mixing speed to medium until the frosting is light and fluffy.
    *If mixture is too thick, add in a bit of heavy cream and mix again, or add in more powdered sugar until you get desired consistency.
  4. Scoop frosting into a piping bag with a star decorating tip.

Cupcake Decoration Ingredients:


Cupcake Decorating Directions:

  1. Wash strawberries thoroughly and dry them well. Set them on a plate or baking sheet lined with parchment paper.
  2. Melt the candy melts in a microwave-safe bowl on low, stirring every 30 seconds until completely melted and smooth.
  3. Dip each strawberry into the candy melts, and swirl them around until completely coated.
  4. Gently tap to remove excess coating and place it on the prepared baking tray.
  5. Dip the rest of the strawberries, and allow the coating to fully set at room temperature or place in the freezer for 10 minutes.
  6. Melt the extra candy melt and drizzle it over the strawberries.
  7. Crush Oreos (by hand, with a rolling pin, or by food processor) into fine crumbs.
  8. Generously sprinkle cookie crumbs over the top of the frosted cupcakes to create a layer of "dirt".
  9. Gently press a strawberry "carrot" into the frosting on top of the cupcake. 

Tips: 
  • Storage: Refrigerate cupcakes in an airtight container for up to 3 days.
  • Freeze: Cupcakes can be frozen for up to 3 months! Be sure that the cupcakes are completely cool, unfrosted, and are wrapped well in plastic wrap and then placed in a freezer bag. Before frosting and serving, thaw cupcakes in the fridge overnight or for a couple of hours at room temperature.

Carrot Patch Cupcakes

I'm so excited to make a bunch of Easter Carrot Patch Cupcakes for our parties, and hope you try them for yourself! Not only are they adorable, but they are SO yummy and the kids love them!! If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on InstagramFacebook, or leave a comment/photo on the project pin on Pinterest!

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Carrot Patch Cupcakes

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