Bunny Muffins
Hop into springtime fun with these irresistibly adorable Bunny Muffins! Perfect for Easter celebrations or a festive weekend treat, these moist carrot muffins boast a delicate hint of cinnamon and an irresistibly tender crumb, thanks to the unique blend of grated carrots, applesauce, and a duo of sugars. Topped with a rich and creamy homemade cream cheese frosting, these muffins truly come to life with playful bunny decorations—think marshmallow ears dipped in pink sanding sugar, mini chocolate chip eyes, and a sweet coconut or edible grass nose. With just 20 minutes of prep time, you’ll create a batch of 12 show-stopping muffins that are not only delicious but also a delight to assemble. Ideal as a centerpiece for your dessert table or as a family baking activity, these Bunny Muffins are guaranteed to brighten your day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 cups grated carrots
- 2 large eggs
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 1.5 teaspoons vanilla extract
- 8 ounces cream cheese
- 0.5 cups unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 24 pieces mini marshmallows
- 2 tablespoons pink sanding sugar
- 24 mini chocolate chips
- 1 cup edible grass or coconut flakes
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, combine the grated carrots, eggs, vegetable oil, applesauce, and vanilla extract. Mix until well incorporated.
Gradually add the wet ingredients to the dry ingredients and fold together until just combined. Avoid overmixing.
Evenly divide the batter into the prepared muffin tins, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
While the muffins cool, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth and fluffy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until fully combined. Set aside.
Frost the cooled muffins with the cream cheese frosting using a spatula or piping bag.
To make the bunny ears, cut each mini marshmallow diagonally in half. Dip the sticky sides into pink sanding sugar to create the inner ears.
Press two marshmallow ears into the frosting on each muffin to form bunny ears.
Place two mini chocolate chips for eyes and a small ball of edible grass or pink coconut flakes for the nose.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 58.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
