Easter Bunny Cupcakes
These Easter Bunny Cupcakes are moist carrot cake cupcakes topped with colored cream cheese frosting with sprinkles and peeps on top.
Servings: 24 cupcakes
Calories: 173kcal
Ingredients
For the Cupcakes:
- 1 box Betty Crocker SuperMoist™ carrot cake mix
- 1 cup butter baking
- 1 cup milk whole
- 3 eggs
- 2 tsp Vanilla extract
- 1/2 cup carrots shredded
For the Frosting:
- 8 oz cream cheese room temperature
- 4 Tbsp unsalted butter room temperature
- 2 cups powdered sugar not packed
- 1 to 2 tsp pure vanilla extract
Toppings:
- Easter Sprinkles
- Peeps bunny candy
Instructions
Cupcakes
- Preheat oven to 325°F. Meanwhile, in large bowl, beat cake mix, butter, milk, vanilla and eggs on low speed for 30 seconds. Increase to medium speed for 2 additional minutes. Pour into baking cups in cupcake pan, filling each about 2/3 full. Bake 17-22 minutes. Allow to cool completely.
Frosting
- Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Add in the vanilla extract. Cut out a whole in the center of cupcake in which to place a Peep. You want the bottom 1/3 of the Peep to fit inside the cupcake so it will stay in place.
- Pipe your frosting over cupcakes around the Peep candy using a star pastry tip for a “grass” effect. Top with sprinkles and enjoy!
Nutrition
Serving: 24g | Calories: 173kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 105mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 913IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.1mg