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Easy Spiced Carrot Cake Cupcakes
Easy Spiced Carrot Cake Cupcakes
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Prep Time:
45 minutes
Total Time:
2 hours 15 minutes
Easy and flavorful carrot cake cupcakes made with yellow cake mix, spices, and carrots. Topped with cream cheese frosting, sprinkles, cookie "dirt," and cute toppers for a festive Easter treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup water
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups coarsely shredded peeled carrots
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
  • Finely crushed chocolate cookies, as desired
  • Paper cupcake decorative toppers, as desired
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans) and line 24 regular-size muffin cups with foil or paper baking cups.
  • In a large bowl, mix cake mix, oil, water, eggs, cinnamon, and nutmeg with an electric mixer on medium speed for 2 minutes, remembering to scrape the bowl occasionally. Add carrots and distribute the batter evenly into muffin cups, filling each about two-thirds full.
  • Bake for 15 to 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then gently remove from the pan onto cooling racks. Cool completely for about 1 hour.
  • Spread a heaping tablespoon of frosting on top of each cupcake, then roll the edges in sprinkles and crushed chocolate cookies as shown in the photo. Place a topper in the center of each cupcake and repeat with the rest.
  • Allow to sit uncovered at room temperature.

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