Recipe: Easter Bunny Carrot Cupcakes

Recipe: Easter Bunny Carrot Cupcakes

Wondering how to use the cute white rabbit plate and carrot napkins on the Party Pieces website? Why not bake my delicious Bunny Carrot Cakes!

Easter cupcakes

Makes 24


For the cupcakes:

  • 200g self-raising flour
  • 1tsp baking powder
  • Pinch of salt
  • 2tsp ground cinnamon
  • 1tsp freshly ground nutmeg
  • 175ml sunflower oil
  • 200g light muscavado sugar
  • 3 large eggs, lightly beaten
  • Finely grated zest of 1 lime
  • 200g carrot, peeled and finely grated
  • 60g walnuts, chopped
  • 50g desiccated coconut

For the frosting:

  • 200g full – fat cream cheese
  • 150g icing sugar
  • Finely grated zest of 1 lime, juice of ½ lime

For the decoration:

  • Food colour paste (green and orange)
  • 100g desiccated coconut
  • 300g white sugar paste
  • Small rabbit cutter and a pot of dragees


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Line 2 cupcakes trays with paper cases.
  2. Sift together the flour, baking powder, salt and spices.
  3. In another bowl beat the oil and sugar, add the eggs and beat well. Stir in the remaining ingredients and the flour mixture.
  4. Divide between the cases, bake for 18-20 minutes, then cool.
  5. Mix the cream cheese and zest, sift in the icing sugar, beat well, add the lime juice, then spread on the cupcakes.
  6. Mix green colour paste with water, toss through the coconut and leave on a tray to dry, then sprinkle on the cakes.
  7. To make the rabbits, roll out the white sugar paste using icing sugar to dust your worktop. Using a rabbit shaped cutter cut out the rabbits using dragees for eyes. Leave to dry overnight.
  8. Make tiny carrots by colouring a little sugar paste orange and green. Keep separate, mould into little carrot shapes and indent with lines down each carrot. Create the carrot tops with the green sugar paste.




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