Carrot Garden cupcakes are perfect for spring or even serving as a dessert on Easter! These cupcakes are not only cute but delicious too! Your family will LOVE them! We have adorable little Peter Rabbit cupcakes toppers that would go perfectly with these cupcakes!
Make sure to check out our Carrot Cake Cupcakes too – they’re a perfect dessert for spring and Easter!
How to Make Carrot Garden Cupcakes
Ingredients You Need
1 cup all-purpose flour
¼ cup cocoa powder ( I LOVE Rodelle Baking Cocoa Powder)
1 tsp baking soda
1/2 tsp salt
1 cups sugar
1 large egg
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup hot water
For the decorations:
Ready-made chocolate buttercream/frosting (or, your favorite recipe for chocolate frosting!)
1 cup orange candy melts
4 tbsp white candy melts
Green sprinkles
Instructions
Line a muffin tin with muffin cups and set aside. Preheat oven to 350 degrees.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt
In a stand mixer, mix sugar and egg until creamy. Continue mixing and add vanilla extract and oil.
Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.
Fill each section of your muffin tin about halfway. Bake for 18-23 minutes or until the cupcakes pass the toothpick test.
Before decorating, allow for the cupcakes to cool completely.
Melt your orange and white candy melts (separately) and scoop into a piping bag. On wax paper, pipe out miniature carrots. Use the white candy melts for the “leaves” of the carrots and sprinkle with your green sprinkles. Allow to set.
Once cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cups sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup buttermilk
- ½ cup hot water
- For the decorations:
- Ready-made chocolate buttercream/frosting (or, your favorite recipe for chocolate frosting!)
- 1 cup orange candy melts
- 4 tbsp white candy melts
- Green sprinkles
- Line a muffin tin with muffin cups and set aside. Preheat oven to 350 degrees.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt
- In a stand mixer, mix sugar and egg until creamy. Continue mixing and add vanilla extract and oil.
- Start adding your dry ingredients to your wet ingredients in parts, alternating with your buttermilk. Continue mixing until well-combined and then add your hot water.
- Fill each section of your muffin tin about halfway. Bake for 18-23 minutes or until the cupcakes pass the toothpick test.
- Before decorating, allow for the cupcakes to cool completely.
- Melt your orange and white candy melts (separately) and scoop into a piping bag. On wax paper, pipe out miniature carrots. Use the white candy melts for the “leaves” of the carrots and sprinkle with your green sprinkles. Allow to set.
- Once cupcakes are cool, frost each cupcake with chocolate frosting. Place candy carrot on top.
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