Easter Bunny Carrot Cupcakes
Easter Bunny Carrot Cupcakes are a fun easter treat for kids, as well as a brilliantly simple kitchen project to get kids baking in the kitchen this Easter!
Servings: 24 mini muffins
Calories: 52kcal
Ingredients
- 1 pack store-bought vanilla cupcake mix see notes for alternatives
- 1 Cup grated carrot
- 12 baby carrots
- 12 orange jelly beans
Instructions
- If you are using a store bought vanilla cupcake mix, then prepare the mix as per the packet instructions.
- Add the grated carrot to the batter, and mix through
- Portion the batter into 24 mini muffin trays, I line mine with mini cupcake liners for this recipe
- Bake the carrot cupcakes as per the packet instructions, note the baking time will be shorter if you have made mini cupcakes
- Allow the cupcakes to cool
- If you used a store cupcake mix, it will have come with frosting, use this or alternatively make up some cream cheese frosting
- Ice the cupcakes, I used a piping bag but you do not need to
- Cut the 12 jelly beans in half
- Cut the baby carrots in half, both crossways and long ways, this will form 4 bunny ears
- Get the kids to help you add the carrot ears and jelly bean noses to the cupcakes
Notes
- If you would prefer to use a lower sugar recipe for the cupcakes, try my carrot muffins, baby led weaning muffins or baby first muffins.
- If you want to make your own cream cheese frosting, then this is a good recipe Cream Cheese Frosting
Nutrition
Serving: 1g | Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Fiber: 2g | Sugar: 8g