Bugs Bunny Carrot Cupcakes
Bugs Bunny Carrot Cupcakes
2021 is flying by so quickly. It's already Easter!! The new Space Jam movie will be here before we know it.
These adorable Bugs Bunny have a carrot cake base and cream cheese buttercream. You can add a carrot cake Oreo at the base of the cupcake and crumble them up for some "dirt" underneath the green grass of frosting on the top if you'd like!
Servings: 12 Cupcakes
Prep Time: 2 Hours
Total Time: 3.5 Hours
Ingredients
Carrot Cupcakes
2 large eggs, room temperature
2 tablespoons milk, room temperature
1 + 1/4 cups all-purpose flour
1/2 cup granulated sugar
2/3 cup brown sugar
1 + 1/2 teaspoons vanilla extract
1 + 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
2 cups grated carrots
1 package Carrot Oreos
Cream Cheese Buttercream + Decorations
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
1 cup chopped pecans
White candy melts
Black candy melts
Pink candy melts
Easter sprinkles
Bunny butt silicone mold
Instructions
Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners and place a Carrot Oreo at the bottom of each tin.
Cupcakes: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cupcakes: In a large bowl, beat eggs, vanilla extract, oil, and milk until well-combined. Beat in sugars.
Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Beat until well-combined. Add in the remainder of the flour mixture.
Cupcakes: Fold in the grated carrots.
Cupcakes: Pour the batter into the cupcake liners; only fill 3/4 full or the batter will overflow. Bake the cupcakes for 24 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.
Decorations: Prep candy melts so that you have 3 bowls of candy melts - one all white, one all pink, and one that combined white and black candy melts to get a light gray.
Decorations: Using a piping bag or paintbrush, put the pink candy melts in the holes of the bunny's feet and white where the bunny's tail is in the mold. Allow to cool. Fill in the silicone mold with the gray candy melts. Allow time to harden.
Buttercream: Beat 1/2 cup of unsalted butter and 8 ounces of cream cheese together until smooth and creamy.
Buttercream: Add vanilla extract and salt and beat until well combined. Add powdered sugar in two equal increments, beating until well combined in between each addition.
Buttercream: Divide the buttercream into 2 bowls. Dye one bowl light green.
Buttercream: Pipe a double donut of the white buttercream onto the top of each cupcake. Roll the sides in a bowl of chopped pecans.
Buttercream: Pipe a dollop of green frosting on top of the donut layer of buttercream. Sprinkle the top with Easter sprinkles and place the chocolate bunny butt mold on top.
Enjoy!
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