CARROT CAKE CUPCAKES

Carrot Cake Cupcakes image

Enjoy this sweet take on carrot cake cupcakes topped with fruit snack carrots.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
3 rolls Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
3 green-colored sour candies, separated into strips
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 cup chocolate cookie crumbs

Steps:

Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Bake and cool cupcakes as directed on package for 24 cupcakes.
Meanwhile, cut fruit snack into triangles. Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots. Cut green sour candies in half crosswise; cut each half into quarters lengthwise to make thin strips of green candy. Press thin green strips into large end of carrot to make greens on carrot. Repeat with remaining candy.
Spread frosting over cupcakes. Sprinkle with cookie crumbs. Randomly place carrot shapes on tops of cupcakes or press them into cupcakes to make them look like they are planted.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 22 g, TransFat 1 g