Carrot-Topped Cupcakes Recipe

5 1
Carrot-Topped Cupcakes Recipe
Carrot-Topped Cupcakes Recipe photo by Taste of Home
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Carrot-Topped Cupcakes Recipe

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5 1
Publisher Photo
A handy spice cake mix gets a tasty treatment when dressed up with shredded carrots and chopped walnuts. The mini carrot cakes are eye-catching, too, when decorated with cream cheese frosting carrots and parsley sprigs for the green tops. —Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 package spice cake mix (regular size)
  • 1-1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 can (16 ounces) cream cheese frosting
  • Orange paste food coloring
  • Fresh parsley sprigs

Directions

Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon.
Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens. Yield: 2 dozen.
Originally published as Carrot-Topped Cupcakes in Quick Cooking March/April 2001, p13

  • 1 package spice cake mix (regular size)
  • 1-1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 can (16 ounces) cream cheese frosting
  • Orange paste food coloring
  • Fresh parsley sprigs
  1. Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
  3. Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens. Yield: 2 dozen.
Originally published as Carrot-Topped Cupcakes in Quick Cooking March/April 2001, p13

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