Carrot Patch Cupcakes
Carrot Patch Cupcakes are a delightful and whimsical treat that will brighten any occasion. Bursting with the warm flavors of cinnamon, nutmeg, and finely grated carrots, these cupcakes are not only visually appealing but also incredibly moist and delicious. Topped with a creamy frosting and crushed cookies to resemble soil, they make for a fun dessert that will charm both kids and adults alike. Perfect for spring celebrations, garden parties, or simply as an everyday indulgence, these cupcakes bring creativity to your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup neutral oil (vegetable or sunflower oil)
- ¼ cup plain yogurt or sour cream
- 1 ½ cups finely grated fresh carrots
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (sifted)
- pinch of salt
- 10 chocolate sandwich cookies (like Oreos), crushed for “soil”
- Fondant or candy carrots (store-bought or homemade)
- Optional: green sprinkles, edible flowers, mint leaves for extra greenery
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and sugars until well combined.
- In another bowl, whisk eggs with oil until smooth. Stir in grated carrots.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide batter among cupcake liners and bake for 20–22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For frosting, beat cream cheese and butter together until fluffy; gradually mix in powdered sugar and salt until smooth.
- Frost the cooled cupcakes generously and decorate with crushed cookies for 'soil.'
Nutrition
- Serving Size: 1 cupcake (78g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://teffrecipes.com/carrot-patch-cupcakes/