Make Easy Easter Carrot Cupcakes in Minutes!
I love how easy these Easter carrot cupcakes turned out to be and everyone loved them. The decorating is so easy which allows the flavors of the cupcake and frosting to shine!
RELATED READING: The Best Easter Cupcake Recipes and Decorating Ideas
Easter Carrot Patch Cupcakes
Here at Ruffles and Rain Boots, I’ve been making creative cupcake recipes for years. Which is sort of why I’m shocked that I hadn’t made these carrot patch cupcakes until now.
Psst: this is a chocolate cupcake recipe. If that’s not what you want, try this carrot cake cupcake recipe with an equally easy decoration.
The best part of this chocolate on chocolate with chocolate add-on is that if you have little ones, they will LOVE to help you with these! As always, you can make the cupcakes a day or two in advance and save the decorating for the morning of or the day before.
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Tips to Make Carrot Cupcakes for Easter
- Start with your favorite chocolate cupcake recipe. If you need a “no-fail” cupcake, try my Lazy Girl chocolate cupcake recipe.
- This delicious chocolate buttercream recipe will work but you can also use store bought frosting if you would like.
- Always let the cupcakes cool to room temperature before frosting.
- The “dirt” is going to kind of melt into the frosting, so put more “dirt” on than you think.
How to Make Easy Easter Carrot Cupcakes
Below are the steps for this fun cupcake decorating idea (the full ingredients list is below). And just a tip: everyone LOVED when we made a few rows and sprinkles some “dirt” around these cupcakes.
Bake (or buy) the cupcakes (I recommend my Lazy Girl’s chocolate cupcake recipe for these). Allow them to cool completely before decorating.
With a cupcake corer or piping tip, make a well in the center of each cupcake.
Make the chocolate frosting by mixing together the butter, powdered sugar, milk and vanilla extract on medium speed until creamy. Feel free to add a teaspoon more of milk or powdered sugar if your frosting is too thin or thick.
Spread the chocolate frosting on each of the cupcakes and sprinkle liberally with the crushed chocolate graham crackers.
To make the carrot frosting, combine the sugar, butter, vanilla and milk on medium speed until creamy. Add several drops of orange food coloring until you have a carrot color.
Place the carrot colored frosting into a decorating bag with a 1A tip and, while holding the bag upright, place the tip into the well in the cupcake and squeeze gently while lifting up.
Only place icing about 3/4 to 1 inch above top of the cupcake. Place small sprigs of green bits on top of each of the cupcakes and enjoy!
More Easter Cupcakes You Might Like
- Spilled Candy Easter Cupcakes – These are the most epic Easter cupcakes ever. I thought I was being clever with carrots, but with candy? Mind. Blown.
- Bunny Ear Cupcakes – I can’t tell you how much fun it is to make these easy bunny ear cupcakes with the kids.
- Creamy Carrot Cake Cupcakes – The cream cheese frosting is going to make people ask for the recipe…
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Easter Carrot Cupcakes
I really love how much fun it was to make these Easter carrot cupcakes. A bonding experience over easter cupcakes I definitely plan on repeating!
Ingredients
- 12 Chocolate Cupcakes
Frosting
- 4 tbsp butter softened
- 2-1/2 c. powdered sugar
- 1/2 c. unsweetened cocoa powder
- 1/4 c. milk
Carrots
- 4 tbsp butter softened
- 2-1/2 c. powdered sugar
- 1/4 c. milk
- 1/2 tsp. vanilla extract
- orange food coloring
"Dirt"
- 3/4 c. crushed chocolate graham crackers
Green Bit
- Sprigs of actual carrot tops or mint leaves
Instructions
- Bake the cupcakes per the recipe instructions. Allow them to cool completely before decorating.
- With a cupcake corer or piping tip, make a well in the center of each cupcake.
- To make the chocolate frosting, mix together the butter, powdered sugar, milk and vanilla extract on medium speed until creamy. Feel free to add a teaspoon more of milk or powdered sugar if your frosting is too thin or thick.
- Spread the chocolate frosting on each of the cupcakes and sprinkle liberally with the crushed chocolate graham crackers.
- To make the carrot icing, combine the sugar, butter, vanilla and milk on medium speed until creamy. Add several drops of orange food coloring until you have a carrot color you love.
- Place the carrot colored frosting into a decorating bag with a 1A tip. Holding the bag upright, place the tip into the well in the cupcake and squeeze gently while lifting up. Only place icing about 3/4 to 1 inch above top of the cupcake.
- Place small sprigs of green bits on top of each of the cupcakes and enjoy!
Notes
For more fun easter cupcake recipes and ideas, visit Ruffles and Rain Boots!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 179mgCarbohydrates: 61gFiber: 2gSugar: 51gProtein: 3g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Meet the Creator
Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.
Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!