Easter Bunny Butt Cupcakes

Thank you for sharing - Save for later

Celebrate Easter with these bunny butt cupcakes. These are carrot cupcakes with grass-like frosting. This a simple recipe that is great to get kids excited and into baking.

Whether you’re a religious person or not, Easter is a day to celebrate spring, chocolate, and the season’s prior winter blahs. This year, treat your family, friends, and coworkers with a delicious Easter cupcake. What better way to celebrate Easter than with a decadent cupcake? Right?

Ingredients and substitutes

• Oil – Yes, I use oil instead of butter, and trust me, it keeps the cupcakes so moist!!
• Carrot – I like to grate my carrots on the thick side of the grater so they are not lost. And yet, if you prefer you can use the small side of the grate and grate them thinner.
• Spice – I love a hint of cinnamon and nutmeg in my carrot cupcakes. And yet, pumpkin spice, ground ginger or gingerbread spice would lovely too.
• Flour – I know most online recipes prefer cake flour. And yet, I have been using all-purpose flour in this very successfully. And the results are moist carrot cupcakes.
• Brown sugar – You can certainly use either white or brown. But, I use both white and brown sugar for these cupcakes.

Bunny butt cupcakes

• Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
• Line the muffin pan with cupcake liners.
• Dry ingredients – In a bowl, combine flour with baking powder, spices, and salt. Set aside.
• Wet ingredients – In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute. Then, gradually add both the white and brown sugar. Continue to whip until light and fluffy. Then, gradually add the oil and sour cream.
  Pro tip – Adding the sugar helps improve the emulsification properties giving us the maximum volume

• Combine – Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.
  Pro tip – We don’t want to activate the gluten in our flour.
• Bake – Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool – Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack.
  Pro tip – Always cool cakes and cupcakes completely before decorating or the frosting will melt.

Frosting the cupcakes

• Buttercream – In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.
  Pro tip – For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.

• Frost – Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes.
  Pro tip – It is best to put the toppers on the cupcakes once the forsting is chilled slightly so they don’t sink in.

• Bunny butts – Watch the video to make the fondant bunny butts. Color a small portion of the fondant with pink color for the paws.
  • Butt – Shape a marble size fondant into a small ball and cut it in half. This makes two butts.
  • Feet – Make two smaller size balls, shape them into an oval, and flatten them to make two feet. Use the back of your knife to make paws.
  • Paw pads – Shape tiny balls of pink fondant and flatten them to make the paw pads.
  • Tail – Shape a small ball of white fondant, dip it in sugar, and attach it to the tail.
• Topper – Add the bunny butt on top of the chilled grass frosting and press it down slightly so it sinks into the grass.

Easter Bunny Butt Cupcakes

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Frosting time: 20 minutes mins

Total Time: 55 minutes mins

Coooking Temperature: 320 °F / 165 °C/ Gas Mas 3

Calories: 509kcal

Adjust Servings Here: 12 cupcakes

Description

Celebrate Easter with these bunny butt cupcakes. These are carrot cupcakes with grass-like frosting. This a simple recipe that is great to get kids excited and into baking.

Video

Ingredients 

1x2x3x

Carrot cupcakes

• ▢ 1¼ cup (155 g) All-purpose flour
• ▢ ¾ tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ ¼ tsp Ground cinnamon
• ▢ ½ tsp Nutmeg (freshly grated)
• ▢ ¼ tsp Salt
• ▢ 2 large Eggs
• ▢ ¼ cup (50 g) White sugar
• ▢ ½ cup (110 g) Brown sugar
• ▢ ⅓ cup (80 ml) Vegetable oil
• ▢ 2 tbsp Sour cream
• ▢ 1 tsp Vanilla extract
• ▢ 1 cup (128 g) Carrots (finely grated)
• ▢ ⅓ cup (39 g) Walnuts (finely chopped)
• ▢ ⅓ cup (50 g) Raisins

Buttercream frosting

• ▢ 8 oz (226 g) Butter (unsalted)
• ▢ 4 cup (480 g) Powdered sugar
• ▢ 1 tsp Vanilla extract
• ▢ 2 tbsp Whipping cream
• ▢ ¼ tsp Salt
• ▢ 2 drops Green gel food color (for grass)

Bunny butts

• ▢ 1 lb (0.45 kg) White fondant (marzipan)

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

Instructions

Cupcakes

• Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
• Line the muffin pan with cupcake liners.
• Dry ingredients – In a bowl, combine flour with baking powder, spices, and salt. Set aside.
  1¼ cup All-purpose flour, ¾ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Ground cinnamon, ½ tsp Nutmeg, ¼ tsp Salt
• Wet ingredients – In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute. Then, gradually add both the white and brown sugar. Continue to whip until light and fluffy. Then, gradually add the oil, sour cream, and vanilla extract.

  Pro tip – Adding the sugar helps improve the emulsification properties giving us the maximum volume.
  2 large Eggs, ¼ cup White sugar, ½ cup Brown sugar, ⅓ cup Vegetable oil, 2 tbsp Sour cream, 1 tsp Vanilla extract
• Combine – Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.

  Pro tip – We don't want to activate the gluten in our flour.
  1 cup Carrots, ⅓ cup Walnuts, ⅓ cup Raisins
• Bake – Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool – Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack.

  Pro tip – Always cool cakes and cupcakes completely before decorating or the frosting will melt.

Frost the cupcakes

• Buttercream – In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.

  Pro tip – For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.
  8 oz Butter, 4 cup Powdered sugar, 1 tsp Vanilla extract, 2 tbsp Whipping cream, ¼ tsp Salt, 2 drops Green gel food color
• Frost – Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes.

  Pro tip – It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.
  1 lb White fondant
• Bunny butts – watch the video to make the fondant bunny butts. Color a small portion of the fondant with pink color for the paws/

  Butt – Shape a marble size fondant into a small ball and cut it in half. This makes two butts.

  Feet – Make two smaller size balls, shape them into an oval, and flatten them to make two feet. Use the back of your knife to make paws.

  Paw pads – Shape tiny balls of pink fondant and flatten them to make the paw pads.

  Tail – Shape a small ball of white fondant, dip it in sugar, and attach it to the tail.
• Topper – Add the bunny butt on top of the chilled grass frosting and press it down slightly so it sinks into the grass.

Recipe Notes & Tips

• Look for tender juicy carrots. Don’t use carrots that have been lying around in the fridge for days (the fridge tends to dry things out) Use medium size not large carrots, not too small. 
• Never use pre-grated carrots that come in the supermarket. These tend to dry out like little sticks in the finished cake, cupcakes, or muffins. Instead, grate the carrots fresh and your cupcakes will be sweet moist, and delicious.  Use the fine not the larger size of the grater. This will give you a moist and tender carrot flavor.
• You can replace ½ cup grated carrots with chopped pineapple for carrot pineapple muffins
• Add ½ cup white chocolate chips instead of nuts or in addition to nuts.
• Cool the cupcakes completely before you frost them so the frosting does not melt
• You can also use other frostings such as cream cheese frosting or no-butter cream cheese frosting for these cupcakes. However, you will not be able to pipe grass or nest as cream cheese makes a softer frosting. See here for more frosting recipes

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 509– kcalCarbohydrates: 68– gProtein: 3– gFat: 26– gSaturated Fat: 16– gCholesterol: 73– mgSodium: 256– mgPotassium: 143– mgFiber: 1– gSugar: 54– gVitamin A: 2346– IUVitamin C: 1– mgCalcium: 40– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.

Thank you for sharing - Save for later