Make some candy corn topped carrot cake cupcakes for fun fall treats.
Fall is full of amazing flavors. Forget pumpkin spice – enjoy the incredible flavors of sugary carrots baked in nutmeg and cinnamon.
And what colors are synonymous with fall? Orange and yellow. Which is why I topped these cupcakes with candy corn and yellow and orange M&Ms.
Mmmm…..candy corn. Cupcakes. Cinnamon flavored carrot cake with cream cheese frosting. Super easy recipe. Put it all together and you have a delightful Saturday afternoon! Lizzie, David and I went shopping at Wal-Mart recently to purchase all the supplies we would need to make these addicting cupcakes!
When we first arrived at Wal-mart, we saw a ton of pumpkins! They had pumpkins of all shapes and sizes and Lizzie was so amused with how these particular pumpkins were bigger than her head!
We had to leave, we had a shopping list to follow!
I knew that cream cheese frosting was easy to make, but even easier was buying it already made! Cool Whip has a cream cheese frosting in the freezer aisles. I found it sitting with the rest of the Cool Whip products, directly across the aisle from the ice cream. The kids were all so good at this trip! I let Lizzie and David pick out snacks for the week and they were a huge help at the store, even though it was super crowded from a home football game. We got into the car, excited to get home and make the cupcakes!
As you can tell from the recipe below, it is so simple and made from whole ingredients. Mix the dry ingredients, then add the wet to the dry ones. Fill muffin tins and cook at 350 degrees for 15-18 minutes! I let my cupcakes cool for 15 minutes before frosting them.
I remembered a trick my mother-in-law taught me. Cut a tiny hole in a ziploc baggie for a DIY frosting decorator-tubing! It was easy and my cupcakes turned out beautifully! Add a few candy decorations to the top and you have a delicious and addicting cup cake!
As you can tell, it was a success! David really loved his delicious cupcake! The Cool Whip frosting is thick and creamy and paired beautifully with the carrot cupcakes! This recipe was inspired by the carrot cake recipe on Rise.Run.Mom Repeat blog. You can also find a ton more recipes on the Kraft site too!
Candy Corn Topped Carrot Cake Cupcakes Recipe
2 3/4 c. flour
3 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
3/4 c. oil
2 c. sugar
1 tsp. vanilla
1 (15 oz) jar unsweetened applesauce
1 10 oz bag of shredded carrots
2 tubs of Cool Whip Frosting, cream cheese flavor
Mix the flour, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In another bowl, whisk together the eggs, oil, sugar and vanilla. Stir in applesauce and shredded carrots. Mix the wet with the dry ingredients until moist. Spoon into greased muffin pan. Cook in 350 degree oven for 17-19 minutes or until toothpick comes out clean.
Let cupcakes cool for 15-20 minutes. Decorate with Cool Whip Frosting and top with your favorite candy!
I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric all opinions are my own.