Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 237 milliliters chocolate cookie crumbs; 1 container Betty Crocker® Rich & Creamy cream cheese frosting; 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 box Betty Crocker® SuperMoist® carrot cake mix

Carrot Cake Cupcakes might be just the dessert you are searching for. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 211 calories. This recipe serves 24. It can be enjoyed any time, but it is especially good for Easter. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Head to the store and pick up chocolate cookie crumbs, rich & creamy cream cheese frosting, green-colored candies, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cups in each of 24 regular-size muffin cups.

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Muffin Liners

Bake and cool cupcakes as directed on package for 24 cupcakes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Meanwhile, cut fruit snack into triangles.

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Fruit

Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots.

Ingredients you will need

Carrot

Fruit

Roll

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.

Ingredients you will need

Candy