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Carrot Patch Cupcakes

Carrot Patch Cupcakes

A simple, yet impressive cupcake - these are perfect for the spring season!

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2 hrs
Prep Time
02 hrs 45 min
Total Time
15
cupcakes

Ingredients

Cupcakes

1/2 cup unsweetened cocoa

1 cup boiling water

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 1/2 teaspoons vanilla

Frosting

3/4 cup Land O Lakes® Butter, softened

5 cups powdered sugar

1/8 teaspoon salt

1/3 cup Land O Lakes® Half & Half

2 teaspoons vanilla

2 (1-ounce) squares unsweetened baking chocolate, melted, cooled

Green food color

Orange food color

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.

  2. STEP 2

    Stir cocoa into boiling water in bowl; mix well. Let stand until slightly cooled.

  3. STEP 3

    Combine flour, baking powder and salt in another bowl; set aside.

  4. STEP 4

    Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.

  5. STEP 5

    Spoon batter into prepared muffin pan cups, filling 2/3 full. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.

  6. STEP 6

    Beat 3/4 cup butter in bowl at medium speed until creamy. Add powdered sugar and salt gradually, alternately with half & half and vanilla, beating at low speed and scraping bowl often, until well mixed.

  7. STEP 7

    Divide frosting in half; place into separate bowls. Stir melted chocolate into half of frosting. Remove 3 tablespoons white frosting to another bowl; tint with green food color. Tint remaining white frosting orange. Place orange frosting into piping bag with large round tip. Place green frosting into resealable plastic food bag; snip small corner from bag.

  8. STEP 8

    Cut cone-shape core from center of cupcakes, using paring knife. Crumble centers; set aside. Fill centers with orange frosting, creating rounded tops. Frost around carrot top using chocolate frosting; sprinkle chocolate frosting with crumbled cake centers. Pipe short threads of green frosting to resemble carrot top.

Read the Story Behind the Recipe

Nutrition (1 cupcake)

430 Calories
19 Fat (g)
65 Cholesterol (mg)
300 Sodium (mg)
65 Carbohydrates (g)
2 Dietary Fiber
3 Protein (g)
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