Looking for an adorable Easter treat that’s both delicious and healthier? These Carrot Patch Cupcakes are the perfect springtime dessert! Made with rich paleo chocolate cupcakes, a creamy avocado-based frosting, and naturally dyed white chocolate-dipped strawberries to resemble carrots, this dessert is a wholesome twist on a fun holiday favorite.
With no refined sugar, gluten, or dairy, these cupcakes are a great kid-friendly, allergy-friendly option for Easter parties, springtime gatherings, or a fun baking activity. Plus, the combination of chocolate and fresh strawberries makes them irresistibly delicious!
Carrote Patch Cupcakes Ingredients
Coconut Milk: Adds moisture and a rich texture.
Coconut Oil: A healthy fat that keeps the cupcakes soft.
Eggs: Provide structure and protein.
Maple Syrup: A natural sweetener packed with antioxidants.
Cacao Powder: A great source of magnesium and antioxidants.
Coconut Flour: A fiber-rich, gluten-free flour alternative.
Avocado: A creamy, nutrient-dense alternative to butter.
Tips for the Carrot Patch Cupcakes
✔ Use high-quality cacao powder for the richest chocolate flavor.
✔ Make sure the cupcakes are completely cool before frosting to avoid melting.
✔ Chill the frosting to thicken for easier piping or spreading.
✔ Use fresh, firm strawberries for the best “carrot” look.
✔ Crush cookies finely to create a realistic “dirt” texture on top.
FAQs
Can I make these ahead of time?
Yes! Bake the cupcakes and store them at room temperature for up to 2 days, or in the fridge for up to 5 days. Frost before serving for the best texture.
Can I make these dairy-free?
Yes! The cupcakes and frosting are already dairy-free. Just ensure the white chocolate you use for dipping the strawberries is dairy-free.
How do I store leftover cupcakes?
Store cupcakes in an airtight container in the fridge for up to 5 days. Let them sit at room temperature before serving for the best texture.
What can I use instead of white chocolate for the carrots?
You can dip the strawberries in orange-colored coconut butter or use a dairy-free white chocolate alternative with natural coloring.
Can I use a different frosting?
Yes! If you prefer, you can use a coconut cream-based frosting or a dairy-free chocolate buttercream.
Other Easter/Spring Recipes To Make:
These Carrot Patch Cupcakes are the ultimate treat for Easter or any spring celebration! 
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Carrot Patch Cupcakes
Ingredients
Paleo Chocolate Cupcake Ingredients:
- 2.5 tbsp full-fat coconut milk
- 1/3 cup melted coconut oil
- 3 eggs
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1/3 cup coconut flour
Frosting Ingredients:
- 1/2 ripe avocado
- 2 tbsp cacao powder
- 2.5 tbsp maple syrup
Other ingredients:
- 6 strawberries
- 1/2 cup melted orange chocolate you can use white chocolate dyed with natural orange colorant
- 1/4 cup crushed cookies If you don't have cookies, you can process together 1/4 cup almond flour, 1 tbsp cacao powder, and 1/4 cup pitted dates
Instructions
- Preheat the oven to 350F. Line a muffin tin with 6 cupcake liners.
- Blend together the coconut milk, coconut oil, eggs, maple syrup, vanilla, and apple cider vinegar until smooth. Blend in the cacao powder, baking powder, and coconut flour.
- Distribute evenly between the 6 cupcake liners. Bake for 20-25 minutes, or until a toothpick comes out clean.
- While baking, blend together the frosting ingredients. Place in the fridge to thicken. Dip the strawberries in melted chocolate. Place on a pan lined with parchment paper and then store in the fridge. Crush cookies, or process together the almond flour, cacao powder, and pitted dates).
- Once cupcakes have cooled, add icing, crushed cookies, and dipped strawberry. Enjoy!
