Easter Bunny Carrot Cupcakes (Printable Version)

Moist spiced carrot cupcakes topped with creamy cheese frosting and festive spring decorations.

# Ingredient List:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup light brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots
14 - 1/3 cup chopped walnuts or pecans, optional

→ Cream Cheese Frosting

15 - 8 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

→ Decoration

20 - 24 large marshmallows for ears
21 - Pink sanding sugar or edible pink glitter
22 - 12 mini marshmallows for bunny tails
23 - 24 candy eyes
24 - 12 pink candy-coated chocolates for noses

# How to Make:

01 - Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cupcake liners.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In another bowl, whisk eggs, oil, applesauce, and vanilla extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
05 - Fold in grated carrots and nuts if using.
06 - Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy and smooth.
09 - Frost each cooled cupcake generously with cream cheese frosting.
10 - Cut each large marshmallow diagonally. Dip the sticky side into pink sanding sugar to decorate the inner ear.
11 - Press two marshmallow ears onto each cupcake. Add candy eyes, a pink candy nose, and a mini marshmallow tail to complete the bunny face decoration.

# Expert Suggestions:

01 -
  • The secret is using applesauce alongside oil, which keeps these cupcakes impossibly moist without feeling heavy.
  • Kids and adults alike get excited about decorating, turning baking into an actual event rather than just dessert prep.
  • The cream cheese frosting strikes that rare balance between tangy and sweet, holding up beautifully against the warm spice cake.
02 -
  • Room temperature ingredients are non-negotiable; cold cream cheese and butter create lumpy frosting that no amount of beating will fix.
  • Don't frost cupcakes until they're completely cool, or the frosting will melt and separate no matter how much you fuss with it.
03 -
  • Shredding carrots on the finest setting of a box grater—not a food processor—gives you the perfect texture without releasing excess moisture.
  • Placing a small bowl of water in the oven while baking creates gentle steam that keeps the cupcakes tender and prevents the tops from cracking.
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