Bunny Face Carrot Cake Cupcakes Recipes

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CARROT CAKE CUPCAKES

This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 28 cupcakes.

Number Of Ingredients 16



Carrot Cake Cupcakes image

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts :

2 cups sugar
1-1/4 cups canola oil
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

BUNNY FACE-CARROT CAKE CUPCAKES

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.

Provided by My Food and Family

Categories     Cakes

Time 1h40m

Yield 24 servings

Number Of Ingredients 15



Bunny Face-Carrot Cake Cupcakes image

Steps:

  • 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.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 pkg. (2-layer size) spice cake mix
1 cup MIRACLE WHIP Dressing
4 eggs
1/4 cup water
3 carrots, shredded (about 2 cups)
1 cup chopped 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

LITTLE BUNNY FOO-FOO CAKE (CARROT CAKE) WITH CREAM CHEESE FROSTI

The first time I made this cake I grated a million pounds of carrots on a knucklebuster. Then they invented Cuisinarts! Now it is much faster to shred the carrots on a fine shredding disk and no bloody knuckles! I have baked it in 8", 9", 9x13" pans so if you want to experiment with pan size it works. One thing I found was baking and stacking the three layers is tricky. My favorite way is two 8" pans for a nice layer cake and an 8" square pan to put into the freezer for unexpected company. I hope you try this wonderful cake. UPDATE: In the spirit of carrot cake stories, this cake was invented by a bunny named Foo-Foo. He is very famous and even has a hit song which goes like this: SING TO THE TUNE OF 'DOWN BY THE STATION'.......... Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said - "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I'll give you three chances, And if you don't behave ... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said: "Little Bunny Foo Foo, I don't want to see you. Scooping up the field mice. And boppin' 'em on the head. I'll give you two more chances, And if you don't behave... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head. Down came the good fairy and she said: "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I'll give you one more chance, And if you don't behave.......... I'll turn you into a goon!" The next day: Little Bunny Foo Foo, Hopping through the forest, Scooping up the field mice, And boppin' 'em on the head, Down came the good fairy and she said "Little Bunny Foo Foo, I don't want to see you, Scooping up the field mice, And boppin' 'em on the head. I gave you three chances And you didn't behave Now you're a goon! POOF!!" The moral of the story is: HARE TODAY, GOON TOMORROW

Provided by Secret Agent

Categories     Dessert

Time 1h8m

Yield 3 layers, 18 serving(s)

Number Of Ingredients 17



Little Bunny Foo-Foo Cake (Carrot Cake) With Cream Cheese Frosti image

Steps:

  • Sift dry ingredients into a large mixer bowl. Add sugar, oil and eggs. Beat at medium speed for 1 minute.
  • By hand, stir in carrots, pineapple, coconut and walnuts just until blended. Pour into 3 9" prepared cake pans and bake in a preheated 350* oven about 38 minutes or until cake tests done. Cool in pans on a rack for ten minutes and then remove from pans and cool on rack.
  • Frost the cake:.
  • Cream the butter and cream cheese together. Add vanilla, Add the confectioners sugar a little at a time (sifting makes a creamier frosting). If this is too thick spread just add a drop of cream or milk.
  • Here is a hint - do a crumb coat first and then frost. Spread the frosting on the layers and don't worry about crumbs. Let the frosting dry to the touch and then frost over it. Looks beautiful this way.

Nutrition Facts : Calories 559.5, Fat 33.2, SaturatedFat 14.1, Cholesterol 88, Sodium 404.2, Carbohydrate 63.5, Fiber 1.8, Sugar 50, Protein 4.9

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ginger, ground
2 cups sugar
1 cup oil
1/2 cup unsalted butter, room temperature, very soft
4 eggs, large
2 cups carrots, grated fine
1 (8 1/2 ounce) can crushed pineapple
1 cup coconut, grated
1/2 cup walnuts, chopped (sometimes I use pecans)
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, full fat not that gummy stuff
1 teaspoon vanilla
1 lb confectioners' sugar

EASTER BUNNY CUPCAKES

Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield Varied.

Number Of Ingredients 10



Easter Bunny Cupcakes image

Steps:

  • Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

Nutrition Facts :

1 to 2 cans vanilla frosting (16 ounces each)
Green paste food coloring
Cupcakes and miniature cupcakes of your choice
Candy-coated sunflower kernels
Assorted stick chewing gum
Jumbo heart sprinkles
Canned chocolate frosting
Miniature marshmallows
Corn syrup
White nonpareils

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