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Fall Scarecrow Carrot Cake Cupcakes + Free Printable Cupcake Wrapper Template

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Scarecrow Carrot Cake Cupcakes are soft, fluffy, and incredibly moist. Made with real carrots, these lightly spiced cupcakes are covered in a velvety smooth cream cheese frosting and then decorated to look like scarecrows in this deliciously fun Fall recipe.

Several finished Scarecrow Carrot Cake Cupcakes laid out on a brown burlap background

If you’re a baking enthusiast or just looking to indulge in a delightful autumn-inspired dessert, you’re in for a treat. Today, I’m sharing one of my favorite Autumn recipes, my Fall Scarecrow Carrot Cake Cupcakes – a food craft with a mouthful of flavor that perfectly captures the essence of the season.

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Pin for Later

Too busy to make this tasty recipe right away? Why not Pin it for later? Pin this easy recipe to your favorite board on Pinterest and it will be there waiting for you when you are ready!

These Fall Scarecrow Carrot Cake Cupcakes are not only scrumptious but also irresistibly charming! and Decorated to resemble scarecrows, and wrapped in adorable Fall-themed cupcake wrappers, these treats boast a whimsical twist that’s perfect for the season.

I also included a free cupcake wrapper pattern so you can make your own Fall-themed cupcake wrappers! All you’ll need is the paper of your choice.

Cupcakes decorated to look like scarecrows for a fun Fall treat

How to Make Fall Scarecrow Carrot Cake Cupcakes Recipe

Are you ready to learn how to whip up these delightful Fall Scarecrow Carrot Cake Cupcakes? You will find the detailed recipe including exact quantities and instructions in the free printable recipe card near the end of this post. But first I’ll share a step-by-step guide along with photos to show you exactly how to create these charming cupcakes.

Let’s go transform everyday ingredients into an autumn masterpiece, one Scarecrow Cupcake at a time!

Kitchen Tools You May Need

To embark on this delightful culinary journey of creating Fall Scarecrow Carrot Cake Cupcakes, you will need to have the following kitchen tools ready.

Disclosure: This blog post contains affiliate links for products or services I think you’ll like. This means if you make a purchase from one of these links, I may make a small commission at no additional cost to you. I only recommend items I use and love.

Ingredients You Will Need to Make Scarecrow Carrot Cake Cupcakes

Curate the magic of these Fall Scarecrow Carrot Cake Cupcakes with the following blend of essential ingredients. There are two distinct ingredient sets. The first section is the essentials for the moist carrot cake cupcakes. Following that, are the ingredients for the delightful decorations. Your kitchen is about to transform into a canvas of autumn joy!

Carrot Cake Cupcakes Ingredients

Makes 12 cupcakes

  • eggs
  • grated carrots
  • vegetable oil
  • Apple Sauce (original)
  • sugar
  • brown sugar
  • crushed pineapple
  • vanilla extract
  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • ground nutmeg
  • ground cloves

Ingredients Needed to Decorate the Cupcakes

  • Cream Cheese Icing – store-bought or homemade
  • M&M’s® – for the eyes and nose, regular or Peanut
  • Sugar wafers – to make the hat
  • Black cookie icing – for the mouth
  • Multiple colors of cookie icing – to decorate the hats
  • Chow mein noodles – for the hair
  • Shredded wheat cereal (full size, not the minis)

Instructions to Make Fall Scarecrow Carrot Cake Cupcakes

Crafting these Fall Scarecrow Carrot Cake Cupcakes involves two key steps: first, follow the straightforward instructions to bake the moist carrot cake cupcakes. Then, unleash your creativity with the second set of instructions, guiding you through the delightful process of decorating these charming treats. let’s infuse some autumn magic into your baking!

How to Make Carrot Cake Cupcakes

Step One: Prep

  • Begin by preheating the oven to 400° F.
  • Line a muffin pan with baking cups.

Step Two: Make the Batter

  • In a large bowl, beat together the eggs, oil, apple sauce, sugars, pineapple, and vanilla.
Combine wet ingredients to start making the batter for scarecrow carrot cake cupcakes
  • In a separate bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and a small pinch of ground cloves, and mix well.
  • Next slowly add the dry mixture into the bowl with the wet ingredients, making sure to thoroughly combine all ingredients.
  • Now stir the shredded carrots into the batter.
slowly stir in shredded carrots to the cupcake batter wet ingredients

Step Three: Fill Muffin Tins

  • Fill each cupcake liner about 3/4 full.
Using a spoon to fill cupcake liners with carrot cake cupcake abtter

Step Four: Bake and Cool

  • Place in the oven and bake for 18-20 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean.
  • Once finished, remove from the oven and allow to cool completely before icing.

*These are heavier cupcakes so they may not rise as much as regular cupcakes.

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Pro Tip

To encourage rising, start off baking the cupcakes at 400°F for about 8 minutes, then decrease the oven temp to 350°F and let finish baking. If you don’t want to do this, just preheat the oven and bake the cupcakes at 350°F.

Just-baked scarecrow carrot cake cupcakes cooling in tray

While the cupcakes are cooling, go ahead and set up the ingredients that will be used to decorate the cupcakes. I found it makes things a lot easier to put each ingredient into its own bowl. This way you can quickly grab what you need and add it to the cupcake.

Ingredients needed to decorate the scarecrow carrot cake cupcakes

Step Five: Frost

  • Once the cupcakes have completely cooled, frost each one with the Cream Cheese Icing using a knife or spatula.
carrot cake cupcake being frosting with cream cheese icing

And now it’s time for the fun part – decorating the cupcakes! Kids will get a kick out of helping you turn these cupcakes into scarecrows for Fall and/or Halloween!

Instructions for How to Decorate the Scarecrow Cupcakes

Step One: Make the Hats

  • Begin by using the sugar wafer cookies for the hats, first cutting them down to size.
  • Next, insert 2 toothpicks into the top backside of the cupcake in order to provide a bit more support for the hats.
add two toothpicks to the back edge of the cupcake to support the hat
  • Now use a dab of frosting to stick the two pieces of the hat together into one…
add icing to hold pieces of hat together
  • and then place the finished hat on the cupcake.
Place hat at top of frosted cupcake

Step Two: Add the Hair

  • Insert a few chow mein noodles on either side of the hat for the hair…
Add noodles as hair on the scarecrow cupcakes

Step Three: Add the Eyes

  • Add two brown M&M’s® for the eyes right beneath the hat.
 add two brown M&Ms for eyes on the scarecrow carrot cake cupcakes

Step Four: Add the Nose

  • Next, add a yellow M&M for the nose.
Add one yellow M&Ms for nose of the scarecrow

Step Five: Draw the Mouth

  • Use the black cookie icing to draw a big grin underneath the nose.
Draw mouth with black icing on the scarecrow carrot cake cupcakes

Step Six: Add the Hay

  • Now take a few pieces of the shredded wheat cereal and pull it apart into strands to use as hay stuffing.
  • Place them around the bottom of the scarecrow’s face.
Add shreaded wheat cereal for hay around bottom edges of cupcake

Step Seven: Decorate the Hat

  • Last, add some decoration to the scarecrow’s hat using the colored cookie icing.
Use cookie icing to decorate the scarecrow cupcake's hats

And your carrot cake cupcakes have now been transformed into scarecrows!

Adding the Cupcake WrappersFree Printable Cupcake Wrapper Template

Once all of the cupcakes are decorated it’s time to add the final touch – the cupcake wrappers!

To do this simply print out the free cupcake wrapper pattern on a pretty piece of cardstock (or use it as a template to trace on your favorite fun Fall craft paper).

fall-carrot-cake-scarecrow-cupcakes-with-printable-cupcake-wrapper

After the wrappers are printed, use scissors to cut them out so they resemble the one in the picture above. Then to close the wrappers, you can either insert the tab into the slot (if you decided to cut out this part) or just use a dab of glue to connect it on the backside.

Last, but not least, gently place the cupcakes down into the wrapper, and…that’s it – you’re done!

Now all that’s left to do is to sit down and enjoy the sweet taste of Fall!

Variations, Additions, and Substitutions

Elevate your Fall Scarecrow Carrot Cake Cupcakes with these creative ideas:

  1. Nutty Delight: Add a crunchy twist by incorporating chopped walnuts or pecans into the cupcake batter for a delightful nutty flavor.
  2. Sweet Surprises: Experiment with sweetness by tossing in raisins or dried cranberries to the batter, creating bursts of sweetness in every bite.
  3. Seasonal Spice: Embrace the fall spirit by infusing a dash of pumpkin spice into the cream cheese frosting, giving your cupcakes a seasonal and aromatic kick.
  4. Gluten-Free Option: Opt for a gluten-free version by substituting all-purpose flour with your preferred gluten-free alternative, making these cupcakes accessible to all.

The beauty of these cupcakes lies in their versatility, so feel free to mix and match these ideas or come up with your own to make each batch uniquely yours!

fall-carrot-cake-scarecrow-cupcakes-with-bottle of apple snapple

Frequently Asked Questions (FAQ)

  1. Can I make these Fall scarecrow carrot cake cupcakes ahead of time? Absolutely! Bake the cupcakes in advance and store them in an airtight container. Frost and decorate them just before serving to maintain their freshness.
  2. Can I customize the decorations? Certainly! Get creative with the scarecrow details. Try different colored icing for the hats or experiment with various candies for the facial features.
  3. How long do the cupcakes stay fresh? Stored in the refrigerator, these cupcakes stay fresh for up to three days. For the best taste, bring them to room temperature before serving.
  4. Can I make a larger batch for a party? Absolutely! As is, this recipe makes 12 cupcakes. Simply double or triple the ingredients to accommodate a larger gathering. The recipe is versatile and easy to scale.
  5. Can I freeze these cupcakes? Yes, you can freeze the cupcakes (unfrosted and undecorated) for up to a month. Thaw them in the refrigerator before serving, and frost and decorate as usual.

Feel free to reach out if you have more questions or need further assistance in crafting these delightful Fall Scarecrow Carrot Cake Cupcakes!

Finished Fall Scarecrow Cupcakes sitting on a table covered with brown burlap

In Conclusion

Here’s to the joy of fall and the magic of Scarecrow Carrot Cake Cupcakes!

Indulge in the enchantment of autumn with these Scarecrow Carrot Cake Cupcakes! Transform your kitchen into a canvas of delight by baking, decorating, and savoring these whimsical treats. Don’t miss the chance to add a touch of magic to your fall festivities.

Print the recipe, pin it for later, and share your baking adventures in the comments below.

Let the joy of Fall Scarecrow Cupcakes fill your home!

Free Printable Recipe Card

Yield: 12 cupcakes

Fall Scarecrow Carrot Cake Cupcakes

Fall Scarecrow Carrot Cake Cupcakes

A delicious carrot cake cupcake recipe decorated to look like scarecrows. perfect for Fall and Halloween!

Prep Time 5 minutes
Cook Time 20 minutes
Decorating Time 20 minutes
Total Time 45 minutes

Ingredients

Ingredients for the Carrot Cake Cupcakes

  • 2 eggs
  • 3/8 cup vegetable oil, or 6 tablespoons
  • 1/4 cup Mott's® Apple Sauce, Original
  • 1 /2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 8- oz. can of crushed pineapple, well drained
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1.5 cups carrots, grated

Ingredients for Decorating

  • 1 tub Pillsbury™ Creamy Supreme® Cream Cheese Icing
  • 1 bag M&M's® Pecan Pie, for eyes and nose
  • 1 tube Black cookie icing, for the mouths
  • Multiple colors of cookie icing, to decorate hats
  • 1 cup Chow mein noodles for the hair, for the hair
  • 24 Sugar wafer cookies, for the hats
  • 1 cup Shredded wheat cereal

Instructions

Cupcake Instructions

  1. Preheat oven to 400° degrees F. **See note below.**
  2. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
  3. In a separate large bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
  4. Slowly add the dry mixture into the bowl with the wet ingredients, mixing well.
  5. Stir the shredded carrots into the batter.
  6. Line a muffin tin with cupcake wrappers and fill each line about 3/4 full.
  7. Place in the oven to bake for 18-20 minutes or until a toothpick inserted in to middle of the cupcakes comes out clean.
  8. Allow to cool completely before icing.

Decorating Instructions

  1. Add M&Ms for eyes and nose
  2. Begin by making the hats, Cut two sugar wafers down to size. Now insert 2 toothpicks into the top backside of the cupcake. These will provide a bit more support for the hats. Use a dab of frosting to stick the two pieces of the hat together into one, then place the finished hat on the cupcake
  3. Insert a few chow mein noodles on either side of the hat for the hair.
  4. Add two brown Pecan Pie M&M's® for the eyes.
  5. Add a yellow M&M for the nose.
  6. Draw a smile using the black cookie icing.
  7. Take a few pieces of the shredded wheat cereal and pull it apart into strands to be used for the hay around the bottom of the scarecrow's face.
  8. Use the other colored cookie icings to add some decoration to the scarecrow's hat.
  9. Print out the free cupcake wrapper pattern on a pretty piece of cardstock (or use it as a template to trace on your favorite fun Fall craft paper), and place each finished cupcake into a wrapper.

Notes

These are heavier cupcakes so they may not rise as much as regular cupcakes. In order to encourage rising, I start off baking the cupcakes at 400° F for 8 minutes, then decrease the oven temp to 350°F and let finish baking. If you don't want to do this, just preheat the oven to - and bake the cupcakes at - 350°F.**

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 488Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 363mgCarbohydrates: 84gFiber: 2gSugar: 57gProtein: 5g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag @bullocksbuzz

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Samantha K

Monday 21st of September 2015

Those are some adorable cupcakes!!! Great job! (client)

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