Bunny Face Carrot Cake Cupcakes Recipes

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Easter Bunny Cupcakes image

Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.

Provided by Lucy

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 30

Number Of Ingredients 20

1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 ¾ cups white sugar
3 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 (16 ounce) container sour cream
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
2 tablespoons milk
30 large marshmallows, cut in half lengthwise
1 cup pink sugar sprinkles
30 candy-coated milk chocolate pieces (such as M&M's®)
1 (1.5 ounce) tube black decorating gel


  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
  • Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
  • Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
  • Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
  • Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

Nutrition Facts : Calories 401 calories, Carbohydrate 55.7 g, Cholesterol 62.1 mg, Fat 19.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11 g, Sodium 136.5 mg, Sugar 37 g


Cute Bunny Cupcakes image

These are such cute cupcakes for Easter! Your family will love them. My family went crazy when I made them.

Provided by thepurplebaker

Categories     Desserts     Cakes     White Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 ⅓ cups buttermilk
½ cup vegetable shortening
1 teaspoon vanilla extract
⅛ teaspoon salt
4 egg whites
2 (16 ounce) packages vanilla frosting, divided
sweetened flake coconut, or as needed
1 drop red food coloring, or as needed
12 whole graham cracker squares (4 cookies each)
48 miniature semisweet chocolate chips


  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
  • Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
  • Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
  • Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 60.8 g, Cholesterol 0.5 mg, Fat 16.5 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 198.5 mg, Sugar 44.5 g


Bunny Butt Cake image

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper


  • Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g


Bunny Cupcakes image

Celebrate spring with these cute critters that our home economists created from a cake mix, frosting and marshmallows. Cookies form the ears while candy gives the rapid rabbits their funny faces.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 can (16 ounces) cream cheese frosting, divided
8 drops green food coloring
12 large marshmallows
3/4 cup sweetened shredded coconut, chopped
24 miniature pink jelly beans
12 miniature red jelly beans
24 miniature white jelly beans
Red shoestring licorice
1 to 2 drops red food coloring
48 small oval sugar cookies


  • Prepare and bake cupcake according to package directions for cupcakes. Cool on wire racks. , In a small bowl, combine 1 cup frosting and green food coloring; frost cupcake. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads., Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut sides of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth., For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake.

Nutrition Facts :


Cupcake Bunny Cake image

Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil
1 bag (10.5 oz) miniature marshmallows (white)
2 containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ pink or red gel food color
2/3 cup pink miniature marshmallows (from 10.5-oz bag fruit-flavored miniature marshmallows)
2 snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
1 tube (0.68 oz) Betty Crocker™ black decorating gel or 3 to 4 pieces black string licorice


  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
  • Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 24 g, TransFat 2 g


Bunny Face-Carrot Cake Cupcakes image

Sweet bunny faces on these luscious cupcakes hint at the moist carrot cake underneath. Make 'em for Easter, birthdays or any time you need cuteness.

Provided by My Food and Family

Categories     Cakes

Time 1h40m

Yield 24 servings

Number Of Ingredients 15

1 pkg. (2-layer size) spice cake mix
1 cup MIRACLE WHIP Dressing
4 eggs
1/4 cup water
3 carrots, shredded (about 2 cups)
1 cup chopped walnuts
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2-1/2 cups powdered sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
24 large JET-PUFFED Marshmallows, cut lengthwise in half
24 pink jelly beans
24 JET-PUFFED Miniature Marshmallows
2 Tbsp. pink colored sugar
3 black licorice twists, cut into 1/2-inch pieces


  • 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.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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