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Cute Carrot Patch Cupcakes for Easter

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Have we got a cute and easy cupcake for you to try for Easter? These easy cupcakes are simple and the candy coated strawberry sure is a surprise. With strawberries and chocolate you really can’t go wrong so here you go our Chocolate Carrot Patch Cupcakes for Easter treats for the kids.

pinterest collage of carrot patch cupcakes

Chocolate Cupcakes

chocolate cupcakes in a cupcake tin out of the oven

Yes, you can make cupcakes easily from a box mix. But, I personally prefer to make my chocolate cupcakes from scratch. They take a little bit longer to gather the ingredients and mix but are well worth it as the taste is so different.

Easter Carrot Patch Cupcakes

easy easter or spring carrot patch cupcakes

Chocolate cupcakes are great for using for little decorations like these Easter cupcakes you can make for the kids, although wouldn’t they be great for a spring party too or even a Peter Rabbit themed baby shower for your friend.

top down view of carrot patch easter cupcakes

Check out our Easter Recipes for even more ideas to cook and bake.

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collage of different families having breakfast together
cute cupcakes with a orange candy coated strawberry for a carrot stuck in chocolate buttercream frosting with a sprinkle of chocolate cookie crumbs to look like a carrot patch ideal for easter parties and treats

Easter Carrot Patch Cupcakes

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Decorating: 15 minutes
Total Time: 50 minutes

A sweet and east Easter cupcake to make. The candy coated strawberries look like mini carrots in a chocolate mud ready for the Easter Bunny to pick up

Ingredients

Chocolate Cupcakes

  • 1 1/2 cups of flour
  • 1/2 cup of cocoa
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of sugar
  • 1/2 cup of brown sugar
  • 2 eggs
  • 1/2 cup of Vegetable oil
  • 1 Tablespoon of Vanilla
  • 1 cup of half n half

For the Frosting

  • 1 package of chocolate frosting in the decorating bag - complete with a frosting tip.
  • 1 package of White Chocolate Almond Bark
  • 12 large Strawberries
  • Neon Orange gel food coloring - about 1 teaspoon - or more to make the carrot color
  • Milk - a few drops if needed to thin the Orange colored white chocolate - see instructions
  • Chocolate Graham cracker crumbs - Keebler in the box - found on the baking isle

Instructions

Line a 12 count muffin tin or pan with cupcake liners. Set aside.

In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt, until well blended. 

In another bowl, whisk the eggs until they're a lemon color, then add the sugar, brown sugar, vegetable oil, vanilla, and half n half, and whisk until well blended, and smooth. 

Pour half of the wet ingredients into the dry ingredients, and stir just until mixed. 

Add the remainder of the ingredients, and stir until mixed, but do not over stir the batter.  The batter will be thinner than you expect that is fine.

Spoon the batter into the cupcake liners, and fill about 3/4 of the way. 

Bake at 350F for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.  

Remove from oven to a wire rack, and cool completely. 

While cupcakes are cooling, wash 12 large strawberries, and lay them on paper towels to dry.

Melt 4 squares of white chocolate almond bark in the microwave, at 10-second intervals, until melted completely. 

Stir in the orange food coloring gel until it resembles the color of a carrot. If it gets a little thick, just add a few (2 - 6) drops of milk, and microwave for about 5 seconds, stir, and it should thin more.  If it doesn't, add a few more drops of milk, and stir until it's thin. 

Dip the strawberries in the orange-colored chocolate, and spoon over any areas needed. 

Set on parchment paper, and place in the refrigerator to harden.

When cupcakes are cool, frost with chocolate frosting, and then spoon chocolate crumbs over cupcakes. 

Place an orange chocolate-coated strawberry in the top center of each cupcake, and press them gently into the frosting and chocolate crumbs. 

Place cupcakes in a second cupcake container, and refrigerate until time to serve. 

Notes

White Chocolate Almond Bark is found on the baking aisle near the chocolate chips, or other melting chocolates.  It's a bar of easy melting chocolate to work with and has a better flavor than other brands.  It does not contain Almonds or have anything to do with Almonds - not sure why it's called Almond Bark.

The frosting in the bag we used is a Pillsbury brand, and it's already in a piping bag and has the tip, so all you do is squeeze the frosting onto the cupcakes. It's so simple and so good! It comes in chocolate fudge or vanilla.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 198mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 6g

Did you make this recipe?

Why not tag Hey Mom What's Cooking so we can see what you've made!

Even More Cute Cupcakes to Bake

Valentine's Bear Cupcakes to Decorate with simple Reese's Cup Bears that you can make at home
pinterest image of a close up of the easter or spring cupcake

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