Name: Carrot Patch Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves (optional); ½ cup brown sugar; ½ cup granulated sugar; 2 large eggs; ½ cup neutral oil (vegetable or sunflower oil); ¼ cup plain yogurt or sour cream; 1 ½ cups finely grated carrots (fresh, not pre-shredded); 1 teaspoon vanilla extract; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 2 cups powdered sugar (sifted); 1 teaspoon vanilla extract; Pinch of salt; 10 chocolate sandwich cookies (like Oreos), crushed for ‘soil’; Fondant or candy carrots (store-bought or homemade); Optional: green sprinkles, edible flowers, mint leaves for extra greenery

Carrot Patch Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful whimsy of Carrot Patch Cupcakes, a perfect treat for any occasion! These charming cupcakes are not only visually stunning with their garden-inspired design, but they also boast a moist texture and rich flavor thanks to sweet carrots and warm spices. Topped with creamy frosting and sprinkled with cookie ‘soil,’ these cupcakes are sure to impress both kids and adults alike. Whether you’re celebrating spring festivities or simply enjoying a cozy afternoon snack, Carrot Patch Cupcakes will bring joy to your dessert table.

Author: Penelope
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
½ cup brown sugar
½ cup granulated sugar
2 large eggs
½ cup neutral oil (vegetable or sunflower oil)
¼ cup plain yogurt or sour cream
1 ½ cups finely grated carrots (fresh, not pre-shredded)
1 teaspoon vanilla extract
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar (sifted)
1 teaspoon vanilla extract
Pinch of salt
10 chocolate sandwich cookies (like Oreos), crushed for ‘soil’
Fondant or candy carrots (store-bought or homemade)
Optional: green sprinkles, edible flowers, mint leaves for extra greenery

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, mix eggs with sugars until blended; add oil, yogurt, and grated carrots.
Combine dry ingredients with wet mixture gently until just mixed.
Fill cupcake liners about two-thirds full and bake for 20–22 minutes.
Let cool completely before frosting with a mixture of cream cheese and butter, topped with crushed cookies.

Nutrition

Serving Size: 1 cupcake (74g)
Calories: 240
Sugar: 18g
Sodium: 220mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Find it online: https://recipesbypenelope.com/carrot-patch-cupcakes/