Description
Delicious carrot cake cupcakes decorated as playful bunnies, perfect for spring celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
- Edible decorations for bunny faces
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Stir in the grated carrots, crushed pineapple, and vanilla extract into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Once cooled, generously frost each cupcake with cream cheese frosting.
- Use edible decorations to create cute bunny faces on top of the frosted cupcakes.
Notes
For added flavor, consider mixing in chopped nuts or raisins. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg