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Bunny Face-Carrot Cake Cupcakes
Bunny Face-Carrot Cake Cupcakes

Bunny Face-Carrot Cake Cupcakes

1 Hr(s) 40 Min(s) (incl. cooling)
30 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) spice cake mix
4 eggs
1/4 cup water
3 carrots, shredded (about 2 cups)
1 cup chopped walnuts
1/4 cup butter, softened
2-1/2 cups powdered sugar
24 pink jelly beans
2 Tbsp. pink colored sugar
3 black licorice twists, cut into 1/2-inch pieces
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Let's Make It
1
Heat oven to 350°F.
2
Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
3
Spoon into 24 paper-lined muffin cups.
4
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.
5
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
6
Decorate with remaining ingredients as shown in photo.
Kitchen Tips
Tip 1
Healthy Living
Save 30 calories and 3g of fat per serving by preparing with MIRACLE WHIP Light Dressing and PHILADELPHIA Neufchatel Cheese.
Tip 2
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 270mg
12%
Total Carbohydrates 43g
16%
Dietary Fiber 1g
4%
Sugars 33g
66%
Protein 4g
8%
Vitamin A
30%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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