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Creamy Carrot Cake Easter Bunny Cupcakes with Whipped Frosting

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These creamy carrot cake Easter bunny cupcakes with whipped frosting are moist, flavorful, and perfect for Easter or any springtime gathering. They feature a smooth cream cheese batter and light, fluffy whipped frosting with playful bunny decorations.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 cup (240ml) vegetable oil or light olive oil
  • 8 oz (225g) cream cheese, softened
  • 2 cups (about 4 medium) carrots, finely grated
  • 1 teaspoon vanilla extract
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • For the Whipped Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Decorations:
  • Mini marshmallows (for bunny tails)
  • Pink sugar pearls or edible glitter (for bunny noses)
  • Chocolate chips or raisins (for eyes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease well to prevent sticking.
  2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, beat the eggs with granulated and brown sugar until combined but not fluffy (about 1-2 minutes). Add oil, softened cream cheese, and vanilla extract. Beat until smooth and creamy.
  4. Slowly add the dry mixture to the wet ingredients, folding gently with a spatula to avoid overmixing.
  5. Fold in the finely grated carrots and chopped nuts (if using). If the batter feels too dry, add 1-2 tablespoons of milk.
  6. Spoon batter into each cupcake liner, filling about ⅔ full (3-4 tablespoons per cupcake).
  7. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make the whipped frosting, beat the softened cream cheese in a chilled bowl until smooth. Add cold heavy cream and vanilla extract. Gradually add powdered sugar while whipping on medium-high speed until soft peaks form (about 3-4 minutes).
  10. Pipe or spread the whipped frosting generously on each cupcake. Decorate with mini marshmallows, pink sugar pearls, and chocolate chips to create bunny faces.

Notes

Use room temperature eggs and cream cheese for smooth batter and frosting. Finely grate carrots for moisture without texture. Chill mixing bowl and beaters before whipping frosting for best results. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: carrot cake cupcakes, Easter cupcakes, whipped frosting, creamy carrot cake, spring dessert, bunny cupcakes

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