Ingredients

• 1 cup All-purpose flour
• 3/4 cup Granulated sugar
• 1/4 cup Brown sugar
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 1/2 cups Grated carrots
• 1/2 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 8 ounces Cream cheese
• 1/4 cup (softened) Unsalted butter
• 2 cups Powdered sugar
• 1 tablespoon Milk
• 1/2 cup Shredded coconut
• 1 cup Mini marshmallows
• 1/4 cup Pink candy melts or pink frosting
• 2 tablespoons Mini chocolate chips

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper cupcake liners.

2. 2

   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

3. 3

   In another bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.

4. 4

   Add the wet mixture to the dry ingredients and stir until just combined.

5. 5

   Fold in the grated carrots evenly.

6. 6

   Spoon the batter into the prepared muffin tins, filling each about 3/4 full.

7. 7

   Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

8. 8

   Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. 9

   While cupcakes are cooling, make the frosting: beat cream cheese and softened butter until smooth.

10. 10

    Gradually add powdered sugar and beat until fluffy. Add milk and beat until combined.

11. 11

    Frost each cooled carrot cake cup with the cream cheese frosting.

12. 12

    Sprinkle shredded coconut over the frosting to resemble bunny fur.

13. 13

    Cut mini marshmallows diagonally and dip the sticky side into pink candy melts or frosting to make bunny ears.

14. 14

    Place the ears on top of each cupcake and use mini chocolate chips as eyes and a pink candy dot or frosting for the nose.

15. 15

    Refrigerate if not serving immediately. Enjoy these festive Easter Bunny Carrot Cake Cups!