Easter Bunny Cupcakes – These Easter bunny cupcakes are moist and rich– with a subtle carrot flavor and just a hint of warmth and spice. The cream cheese frosting is tangy and creamy– the perfect complement to carrot cake!
Easter Bunny Cupcakes
It doesn’t get any cuter than these Easter bunny cupcakes! I decided that I wanted to make my carrot cake cupcakes even more festive for Easter this year and decided to give them a theme – Easter bunnies! To do so, I dyed my cream cheese frosting green and got mini Easter bunnies to go on top so that it would be like a bunny in the grass. They turned out so cute… and delicious!
Common Questions About Making Easter Bunny Cupcakes
What are Easter bunny cupcakes?
Easter bunny cupcakes are carrot cake cupcakes topped with a cream cheese frosting that is dyed green and a mini chocolate bunny.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How should I decorate these cupcakes?
I used mini chocolate bunnies and green sprinkles but you could use a white chocolate bunny or even just mini Cadbury eggs instead.
How long do these cupcakes last?
These cupcakes last for up to 3 days when stored in a refrigerated airtight container.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Flour gives the cupcakes structure– make sure to measure using the spoon and level method as adding too much flour will result in dry cupcakes.
- Light brown sugar sweetens the cupcakes– feel free to substitute granulated sugar if you prefer.
- Baking powder helps the cupcakes rise so they become light and fluffy.
- Milk adds moisture to the cupcakes– I’m using whole milk but almost any milk would work.
- Vegetable oil adds richness and helps keep the cupcakes softer longer.
- Eggs add even more richness and substance– plus they bind the batter together.
- Vanilla enhances the sweetness and flavor of the carrots and spice.
- I’m using freshly shredded carrots (about 2 large carrots) but you could use store bought shredded carrots if you prefer.
- Cinnamon and nutmeg add a bit of warmth and spice to the cupcakes.
- The combination of butter and cream cheese makes the perfect frosting– butter adds structure and cream cheese adds delicious tang. Just make sure they’re both fully softened so they incorporate smoothly.
- Powdered sugar gives the frosting structure and sweetness. If your powdered sugar has large lumps, make sure to sift it first.
- For an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). I like Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.
- I’m using Lindt mini chocolate bunnies but feel free to use any brand of chocolate bunnies you like– just make sure they’re small enough to fit on the cupcakes.
Looking for more Easter recipes? Check these out!
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrot
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Frosting
- 4 tablespoons butter (softened)
- 4 ounces (1/2 brick) cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Green food coloring *(see notes)
- 12 mini chocolate bunnies
For the Cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together milk, vegetable oil, eggs, and vanilla.
- Add the brown sugar and whisk to combine.
- Add the flour, baking powder, cinnamon, and nutmeg. Whisk to combine.
- Add shredded carrots and gently fold into the batter. Make sure not to overmix.
- Divide the batter between the prepared muffin tins - filling each about 3/4 of the way full. Bake in a preheated oven for 15-17 minutes, or until a toothpick comes out clean.
- Remove cupcakes to a wire rack and cool completely before frosting.
For the Frosting
- Add softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined - about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar.
- When all of the powdered sugar has been incorporated, add the vanilla. Turn the mixer to medium-high speed and beat for 1-2 minutes, or until the frosting is light and fluffy. Make sure to scrape down the sides of the bowl as needed.
- Add food coloring and mix to combine, adding more until it is your desired shade of green.
- Transfer the frosting to a piping bag fitted with your choice of tip (I am using a Wilton #21) and frost the cupcakes as desired. Add a chocolate bunny to the top of each cupcake.
- Enjoy immediately or store in an airtight container in the fridge for up to three days.
* For an easy food coloring option, use 1 teaspoon of green liquid (or ½ teaspoon gel). I like Wilton “Grass” or Americolor “Forest” colors. For an all natural color, use 1 teaspoon of Wilton Nature’s Inspiration “Sunflower” color mixed with ½ teaspoon of Wilton Nature’s Inspiration “Sky Blue” color.
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