Description
Easter Bunny Carrot Cake Cupcakes are a fun, festive twist on traditional carrot cake. The base of these cupcakes is made with finely grated carrots, creating a moist and tender texture. Spiced with cinnamon and nutmeg, these cupcakes have the perfect balance of sweetness and warmth. Topped with a rich, creamy, and slightly tangy cream cheese frosting, they are the ultimate spring treat.
Ingredients
For the Cupcakes
1½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg (optional)
½ cup vegetable oil (or melted coconut oil)
½ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1½ cups finely grated carrots (about 2 medium)
½ cup crushed pineapple, drained (optional but adds moisture)
¼ cup chopped walnuts or pecans (optional)
🍶 For the Cream Cheese Frosting
8 oz (225g) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients
In a large bowl, beat together oil, sugars, eggs, and vanilla until smooth and creamy.
4. Combine & Add Carrots
Stir in grated carrots, pineapple, and nuts (if using).
Add dry ingredients to wet ingredients and mix until just combined — do not overmix.
5. Bake
Divide batter evenly among liners (about ¾ full).
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting.
6. Make Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually, then vanilla and salt.
Beat until light and fluffy.
7. Decorate Like Bunnies 🐇
Frost each cupcake generously.
Roll tops in shredded coconut for a “fluffy” look.
Add mini marshmallow tails, cut marshmallows as ears with pink sprinkle centers.
Use candy eyes and a jelly bean nose to complete your bunny face!
Notes
These adorable Easter Bunny Carrot Cake Cupcakes are the perfect springtime treat! Soft, spiced, and topped with creamy frosting, they’re sure to impress kids and adults alike. Add cute bunny ears, coconut “grass,” or pastel sprinkles for a festive Easter touch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
Keywords: Easter Bunny Carrot Cake Cupcakes