Best 5 Bunny Face Carrot Cake Cupcakes Recipes

BUNNY'S BEST CARROT CAKE CUPCAKES

Steps:

• 1. mix all together well, folding in the carrots, raisins, and nuts lastly
• 2. fill muffin cups 3/4 full, use papers for best results.
• 3. frosting: 2 8oz. cream cheese, 1 stick butter room temperature, 2 cups powdered sugar, 1/4 cup pancake syrup, 1/2 tsp. maple flavoring.. mix well, and frost when cupcakes are cool... enjoy
• 4. BAKE AT 350*

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
• Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
• Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
• Scoop batter evenly into the prepared cupcake cups.
• Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

CARROT CAKE CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

BUNNY FACE-CARROT CAKE CUPCAKES

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
• Spoon into 24 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
• Decorate with remaining ingredients as shown in photo.

EASTER BUNNY CUPCAKES

Steps:

• Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.