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Easter Bunny Carrot Cupcakes

Is there a dessert more tied to the Easter than carrot cake? I don’t think so! Carrot cake is so popular for spring and it’s a great option as your Easter dessert. These Easter Bunny Carrot Cupcakes are so easy to make, even if you aren’t an experienced decorator. Plus, there’s a shortcut: you can make it with box cake mix if you want! The kids love them, they’re so festive for spring and the homemade cream cheese frosting whips together in a pinch.

Easy to decorate, these Easter Bunny Carrot Cupcakes are the perfect spring dessert!

I love serving cupcakes because they’re individual portions. You don’t have to bother with cutting a cake and they’re easy to transport with a cupcake holder. Cupcakes can also be prepped ahead of time and you can refrigerate them until you’re ready to eat. Then just let them thaw while you’re eating and they’ll be perfect by dessert.

Even though they’re so cute, they’re really quite easy to make. The base is from a cake mix, anyone can make the cream cheese frosting, and then the topping is mostly cute thanks to the Easter Bunny Ear Cupcake Toppers. Once you piece it together, you end up with a professional looking cupcake and nobody will believe that you decorated it yourself!

Looking for even more great Easter recipes? Here are some of my favorites:

How To Make Easter Bunny Carrot Cupcakes

There are a few kitchen tools you’ll use to make these cupcakes. Obviously, you’ll need a muffin pan and cupcake wrappers. I used the most basic type, but spring colors might be really cute to match the bunny ears.

For the frosting, you can mix it with a stand mixer or hand mixer. To add the frosting, you’ll need a piping bags and tips set for baking. Lastly, you’ll need the Easter Bunny Ear Cupcake Toppers.

Easter Bunny Carrot Cake Cupcake Recipe

What To Serve With Your Easter Bunny Cupcakes

I’ve made these cupcakes as a dessert for my kid’s school party, but I love to make them as an Easter dessert the most. They’re always included in my traditional Easter dinner as a sweet ending. I make my Bourbon Glazed Spiral Ham, a few side dishes, and these Easter Bunny Cupcakes for dessert.

How To Store Your Cupcakes For Freshness

Like many baked goods, cupcakes need an airtight food storage container to stay fresh. You can use a Cupcake holder (that doubles as a carrier) to lock in the freshness. Another option is your typical Rubbermaid storage containers. I prefer the cupcake specific container so they don’t touch and break apart easily.

Can You Freeze Carrot Cupcakes?

Yes! You can freeze the carrot cake cupcakes for up to 3 months in the freezer. Place them in freezer bags to prevent freezer burn. Let them thaw on the countertop, until reaching room temperature, for several hours. You can add the cupcake toppers back onto the top.

Recipe Substitutions

If you decide that you want to make homemade carrot cake batter, you can certainly do that instead of a cake mix box. If you’re not a fan of cream cheese frosting, which is the traditional frosting for carrot cake, you can substitute a Vanilla Buttercream instead. Chopped walnuts can be used instead of chopped pecans, if you prefer.

What You’ll Need From The Grocery Store:

  • Carrot Cake Box Mix
  • Eggs
  • Canola Oil
  • Cream Cheese
  • Unsalted Sweet Cream Butter
  • Heavy Whipping Cream
  • Chopped Pecans
  • Bunny Ear Cupcake Toppers
  • Whopper Easter Egg Candy
  • Piping Bag + Star Tip
  • Ground Cinnamon

Step-By-Step Directions To Make Easter Bunny Carrot Cupcakes

Preheat oven to 350 degrees and line a cupcake/muffin pan with white cupcake liners.

Using a large bowl, beat the carrot cake mix, milk, eggs, oil until combined. Pour batter into the cupcake liners, filling about 3⁄4 way full. Bake in the oven for 21 minutes. Allow to cool completely.

Carrot Cake Cupcake Ready To Frost

Using a standing mixer (or bowl with hand mixer), beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until combined creamy, and holds a peak. Scoop the frosting into the piping bag.

Piping Frosting Around Cupcake

How to frost the cupcakes: Using the piping bag, pipe a thick ring of frosting around the edge of the cupcake. Coat with the chopped pecans. Pipe a thick dollop of frosting in the center.

Adding Pecans to Cream Cheese Frosting

Place a bunny ear and a few whopper eggs onto the frosting. Sprinkle some cinnamon on top.

Decorated Easter Bunny Carrot Cupcakes
Yield: 18 Cupcakes

Easter Bunny Carrot Cupcakes

Easter Bunny Carrot Cake Cupcake Recipe

These Easter Bunny Carrot Cake Cupcakes are actually so easy to make by using box cake mix, then adding a homemade cream cheese frosting and cute bunny ears!

Prep Time 25 minutes
Cook Time 21 minutes
Total Time 21 minutes

Ingredients

  • 1 carrot cake box mix
  • 3⁄4 C milk
  • 3 large eggs
  • 1⁄3 C canola oil

For The Cream Cheese Frosting:

  • 1 8oz cream cheese, softened
  • 1⁄2 C unsalted sweet cream butter, softened 3 1⁄2 C powdered sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp heavy whipping cream
  • 3 C chopped pecans
  • 1 package of bunny ear cupcake toppers
  • 1 package of whopper easter egg candy
  • 1 large piping bag with star tip
  • Ground cinnamon to sprinkle on top

Instructions

    1- Preheat oven to 350 degrees and line a cupcake/muffin pan with white cupcake liners
    2- Using a large bowl, beat the carrot cake mix, milk, eggs, oil until combined
    3- Pour batter into the cupcake liners, filling about 3⁄4 way full. Bake in the oven for 21 minutes. Allow to cool completely.
    4- Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until combined creamy, and holds a peak.
    5- Scoop the frosting into the piping bag.

    How to frost the cupcakes:
    6-
    Using the piping bag, pipe a thick ring of frosting around the edge of the cupcake.
    7- Coat with the chopped pecans. Pipe a thick dollop of frosting in the center.
    8- Place a bunny ear and a few whopper eggs onto the frosting Sprinkle some cinnamon on top.

Notes

Keep the cupcakes fresh by storing them in an airtight container. You can refrigerate them before serving.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 457Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 82mgSodium: 190mgCarbohydrates: 36gFiber: 2gSugar: 29gProtein: 7g

**Nutrition is calculated by a third party. Actual values may vary.

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