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PEEPS Bunny Cupcakes

PEEPS Bunny Cupcakes: Cute and Easy Easter Treats to Bake

Delightful PEEPS Bunny Cupcakes that capture the essence of Easter with colorful marshmallow bunnies and fluffy frosting.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Carrot cake mix Gluten-free option available.
  • 1/2 cup Butter Can substitute with plant-based alternative.
  • 1 cup Whole milk Use non-dairy milk for lactose-free version.
  • 3 large Eggs Consider flax eggs or applesauce for egg-free alternatives.
  • 1 teaspoon Vanilla extract
  • 1 cup Shredded carrots
For the Frosting
  • 8 oz Cream cheese At room temperature.
  • 1/2 cup Unsalted butter Can use non-dairy alternative.
  • 3 cups Powdered sugar Sifted for best results.
For Decoration
  • 1 cup Pastel sprinkles For festive decoration.
  • 12 pieces PEEPS bunny candy Main decorative element.

Equipment

  • muffin tin
  • mixing bowl
  • Electric Mixer
  • spatula
  • Piping Bag
  • star piping tip

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine the carrot cake mix, softened butter, whole milk, eggs, and vanilla extract. Beat with an electric mixer on low for 30 seconds, then medium speed for 2 minutes until smooth.
  3. Gently fold in the shredded carrots using a spatula.
  4. Scoop the batter into the lined muffin tins, filling each cup about 2/3 full.
  5. Bake for 17 to 22 minutes, or until a toothpick inserted comes out clean.
  6. Once baked, cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
  7. For the frosting, cream together the softened cream cheese and unsalted butter, then gradually add powdered sugar and mix well.
  8. Cut a small hole in the center of each cooled cupcake and insert a PEEP bunny.
  9. Pipe the cream cheese frosting around the base of the PEEP, and add colorful pastel sprinkles on top.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.

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