Description
Delightful Carrot Cake Bunny Cupcakes perfect for Easter or spring celebrations, featuring moist, spiced carrot cake topped with creamy frosting and playful chocolate chip eyes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 tsp vanilla extract
- Optional: 1/2 cup walnuts, chopped
- Cream cheese frosting
- Chocolate chips for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Gradually combine wet ingredients with dry ingredients, stirring until just mixed. Optionally fold in walnuts.
- Divide batter among cupcake liners, filling them 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- Frost cooled cupcakes with cream cheese frosting and add chocolate chips for bunny eyes.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg