Easter Bunny Carrot Cupcakes

My daughter came home from school clutching a drawing of a bunny with the biggest smile, and I knew Easter cupcakes had to happen. These carrot cake cupcakes topped with cream cheese frosting and decorated as little bunnies became our tradition that year—nothing fancy, just moist cake, fluffy frosting, and the kind of joy that comes from turning dessert into a craft project. The spices in the batter remind me of autumn, but somehow they feel perfect for spring when you pair them with marshmallow ears and candy eyes staring back at you from the plate.

I made these for an Easter potluck once, nervous they'd get lost among the other desserts, but they disappeared first. A friend told me later that her kids ate two each and asked for the recipe before dessert was even finished. That's when I realized these aren't just cute—they're genuinely delicious, and the presentation is just the bonus.

Ingredients

• All-purpose flour: The base that keeps everything light and tender; don't sift unless your flour has been sitting around for months.
• Granulated and brown sugar: The combination gives you both sweetness and a subtle molasses depth that plain white sugar can't deliver.
• Baking powder and baking soda: Work together to lift the batter, but don't double them thinking you'll get extra fluffiness—you'll end up with a bitter, weirdly textured result.
• Cinnamon and nutmeg: These spices are what make carrot cake taste like home; ground spices lose their magic after about a year, so check yours.
• Eggs, oil, and applesauce: The eggs bind everything, the oil keeps the crumb tender, and applesauce adds moisture without thinning the batter like extra liquid would.
• Finely grated carrots: Use a microplane or the small holes on a box grater so they distribute evenly; large chunks won't hydrate properly and can make the crumb weird.
• Walnuts or pecans: Optional but they add a little earthiness and texture contrast that makes the cupcake feel more sophisticated than it looks.
• Cream cheese and butter: Both must be softened, or your frosting will have little lumps no amount of beating can fix.
• Powdered sugar: Sift it first unless you enjoy tiny lumps hiding in your frosting like unwelcome guests.
• Marshmallows for ears: Look for the large ones in the regular candy aisle; mini marshmallows work too but they look less dramatic.
• Sanding sugar and candy decorations: Pink sanding sugar shows up better on white marshmallow than regular sprinkles, and edible glitter gives an understated shimmer if you prefer that.

Instructions

Set the stage:

Preheat your oven to 350°F and line your muffin tin with cupcake liners; this takes two minutes but makes cleanup feel less like punishment later.

Mix the dry team:

Whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Get everything combined so the leavening agents are distributed evenly—lumps of baking soda hidden in the corner will create bitter pockets.

Prepare the wet ingredients:

In another bowl, whisk the eggs, oil, applesauce, and vanilla until they look lighter and slightly thickened. This takes about a minute of whisking and it matters because you're creating an emulsion.

Combine gently:

Pour the wet mixture into the dry ingredients and fold with a spatula until just barely combined. Overmixing develops gluten and makes the crumb tough, so resist the urge to be thorough here.

Add the stars:

Fold in the grated carrots and nuts gently, distributing them throughout without extra stirring that stresses the batter.

Fill the liners:

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full so they have room to rise. Using an ice cream scoop makes this faster and more even.

Bake to perfection:

Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean with maybe a tiny crumb or two. Your oven might be hotter or cooler than mine, so start checking at 18 minutes. Let them cool in the pan for 5 minutes—this is crucial because it firms them up just enough to transfer safely—then turn them out onto a wire rack to cool completely.

Make the frosting magic:

Beat the softened cream cheese and butter together until smooth and lighter in color, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt, then beat until fluffy and spreadable. If it seems too soft, refrigerate it for 10 minutes before frosting.

Frost like you mean it:

Spread a generous dollop of frosting on each cooled cupcake. This is your canvas for bunny magic, so don't be shy with it.

Transform into bunnies:

Cut each large marshmallow diagonally to create two ears. Dip the cut side into pink sanding sugar so the inner ear shows the color, then press two ears onto the frosted cupcake at a jaunty angle.

Add personality:

Stick two candy eyes onto the frosting where the bunny's face would be, press a pink candy-coated chocolate in the center for the nose, and add a mini marshmallow tail tucked into the frosting at the back. Let your hand be loose and playful here.

Save

There's something about watching someone's face light up when they realize the marshmallow ears are actually sitting on top of frosting, not just glued on for show. These cupcakes became our Easter tradition because they're the kind of recipe that blurs the line between baking and creating something a little bit magical.

Storage and Make-Ahead Magic

You can bake the cupcakes up to two days ahead and keep them unfrosted in an airtight container at room temperature. The frosting actually tastes better made the day before because the flavors meld together. If you frost them ahead, keep the finished cupcakes in the refrigerator and bring them to room temperature before serving—cold frosting is thick and stiff, but it softens beautifully at room temperature, becoming creamy again.

Decorating Without Stress

The bunny decorations might look intricate, but they're forgiving because marshmallow and frosting stick to nearly everything. If a marshmallow ear goes crooked, you can usually wiggle it back into place without much fuss. Kids can absolutely help with this step, and their slightly imperfect bunnies are often more charming than perfectly symmetrical ones.

Customizing Your Bunnies

You can make these bunnies look however you want—white marshmallow ears with no pink sugar for a simpler look, or full-on pastel decorations if you're feeling extravagant. Some people pipe frosting for the eyes instead of using candies, and some add white chocolate whiskers. Your kitchen, your rules.

• If you can't find large marshmallows, use two mini ones stacked together for the ears.
• Gel food coloring mixes into frosting better than liquid coloring if you want to tint the whole batch pastel pink.
• Nut-free bakers can simply omit the walnuts with zero impact on texture or flavor.

Save

These Easter bunny cupcakes prove that the best recipes are the ones that make people smile before they even taste them. Bake them, decorate them, and watch the joy unfold at your table.

Kitchen Tips & Answers

→ How do I keep the cupcakes moist?

Using vegetable oil along with applesauce ensures the cupcakes stay moist and tender even after baking.

→ Can I omit nuts in the mix?

Yes, nuts like walnuts or pecans can be omitted if desired, making the cupcakes nut-free without affecting texture significantly.

→ What spices are used in these cupcakes?

Cinnamon and nutmeg provide warm, aromatic notes that complement the sweetness of the carrots perfectly.

→ How is the frosting made?

The frosting combines softened cream cheese and butter with powdered sugar and vanilla for a smooth, tangy topping.

→ How are the bunny decorations created?

Large marshmallows are cut diagonally and dipped in pink sanding sugar for ears; candy eyes, pink candy noses, and mini marshmallow tails complete the look.