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
Original recipe yields 24 servings
1 pkg. (2-layer size) spice cake mix
1 cup MIRACLE WHIP Dressing
1/4 cup water
3 carrots, shredded (about 2 cups)
1 cup chopped PLANTERS 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
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Let's Make It
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.
Save 30 calories and 3g of fat per serving by preparing with MIRACLE WHIP Light Dressing and PHILADELPHIA Neufchatel Cheese.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.