Easter just got a little sweeter! These Carrot Cake Cupcakes are perfectly spiced, incredibly moist, and topped with a silky homemade cream cheese frosting that’s impossible to resist. Made with Betty Crocker™ Delights Super Moist™ Carrot Cake Mix, they come together effortlessly, giving you more time for the fun part—decorating! Roll each cupcake in chopped walnuts or pecans for a bit of crunch, then pipe on a cute little carrot using tinted frosting for the ultimate festive touch. Whether you’re hosting brunch, filling Easter baskets, or simply craving a springtime treat, these cupcakes are sure to steal the show.
Heat your oven as directed on the box for cupcakes. Place a paper baking cup in each of 22 regular-size muffin cups.
In a large bowl, mix your cake mix, water, oil, and eggs as directed on the box.
Scoop your batter into the prepared muffin pan, and bake as directed on the box. Remove from oven and let cool.
Meanwhile, in the bowl of a stand mixer, add your cream cheese and butter, and mix until well combined and fluffy. Add your powdered sugar, one cup at a time, until well combined. Add your vanilla and whip up again. If your frosting is too thin, add more powdered sugar. If your frosting is too thick, add a tablespoon or two of heavy whipping cream until you reach the desired consistency.
In two small bowls, add a scoop of frosting. Using food color, dye frosting green and orange. Transfer each frosting into a piping bag fitted with a small tip. Set aside.
Once your cupcakes have completely cooled, frost them with your cream cheese frosting. Roll them into your chopped walnuts if using, and pipe a little carrot on top. Serve, share & enjoy!!
