Gather the cupcake ingredients - * Flour * Brown sugar * Baking powder * Milk * Vegetable oil * Milk * Eggs * Vanilla extract * Shredded carrot * Cinnamon * Nutmeg
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.
Gather the frosting ingredients - * Powdered sugar * Butter * Cream cheese * Vanilla extract * Mini chocolate bunnies
– Add softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until combined. – 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 until the frosting is light and fluffy.
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 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.
Full recipe at mildlymeandering.com