Easter Bunny Cupcakes
by Jay Wadams
Easter Bunny Cupcakes with marshmallow ears are possibly the cutest Easter treat around! These deliciously moist carrot cake cupcakes are topped with tangy cream cheese frosting and marshmallow bunny ears. No special equipment required!
Ingredients
wet ingredients:
- 250 ml whole milk
- 100 ml vegetable oil e.g: sunflower
- 2 large eggs
- 1 tsp vanilla extract
- 25 ml lemon juice
dry ingredients:
- 300 g plain or all-purpose flour
- 100 g white sugar
- 50 g brown sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp ground allspice
- zest of 1 lemon
filling:
- 3 medium carrots grated (250-300g)
- 100 g walnuts or hazelnuts roughly chopped
for the cream cheese frosting:
- 250 g cream cheese room temperature (see notes)
- 75 g unsalted butter softened
- 100 g icing sugar
- pinch of salt
- zest of 1 lemon
- 2 Tbsp desiccated coconut
for the bunny ears:
- 12 white marshmallows
- 2 Tbsp white sugar
- few drops red food colouring see notes
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350° F / Gas 4. Prepare a 12 hole muffin tray with paper muffin cases and set aside.
- MIX THE BATTER: In a large mixing bowl, whisk together the wet ingredients until well combined. In a separate bowl whisk together the dry ingredients, then mix the dry ingredients through the wet until just combined. Add the carrot and walnuts or hazelnuts to the bowl and mix through evenly.250 ml whole milk, 100 ml vegetable oil, 2 large eggs, 1 tsp vanilla extract, 25 ml lemon juice, 300 g plain or all-purpose flour, 100 g white sugar, 50 g brown sugar, 2 tsp baking powder, 2 tsp cinnamon, ½ tsp ground nutmeg, ½ tsp salt, ¼ tsp ground allspice, zest of 1 lemon, 3 medium carrots, 100 g walnuts or hazelnuts
- DIVDE AND BAKE: Divide between the prepared muffin cases, taking care not to fill more than two thirds of the way up the case. Bake in the middle of the preheated oven for 25-30 minutes hour until risen and golden brown. Check to ensure the cupcakes are cooked through by inserting a skewer into the middle of one, it should come out dry with perhaps a few crumbs attached. Transfer to a wire rack to cool completely.
- MAKE THE FROSTING: While the muffins are cooling, make the frosting by whisking the cream cheese and butter until completely combined. Sift over the icing sugar, half at a time, and stir through with a wooden spoon. Stir in the salt and lemon zest. Chill until the muffins have cooled.250 g cream cheese, 75 g unsalted butter, 100 g icing sugar, pinch of salt, zest of 1 lemon
- MAKE THE BUNNY EARS: Use a pair of scissors to cut the marshmallows diagonally in half (see photos for reference). In a small bowl stir together the sugar and a few drops of food colouring until the desired colour is reached, then press the cut side of the ‘ears’ into the sugar mixture.12 white marshmallows, 2 Tbsp white sugar, few drops red food colouring
- DECORATE: When the muffins are completely cool, either pipe or spread the frosting thickly on top, sprinkle over the coconut and top with a pair of bunny ears.2 Tbsp desiccated coconut
Notes
CREAM CHEESE: Must be full fat, not any form of reduced fat cream cheese as otherwise the frosting will not set!
FOOD COLOURING: If you don't want to use liquid food colouring, you can also whizz the sugar together with some freeze-dried raspberries for a beautiful pink colour and tangy flavour.
US Customary measurements are approximate. I use and recommend a digital kitchen scale for best results.
Nutrition
Serving: 1 cupcake | Calories: 480kcal | Carbohydrates: 53g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 273mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3062IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg