Easter Bunny Carrot Cupcakes Recipe

Name: Easter Bunny Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb carrots, peeled and coarsely grated; 1 None lemon, zested and juiced + 2-3 tbsp lemon juice; 3/4 cup butter or margarine; 1/2 lb marzipan, coarsely grated; 1/2 tsp vanilla extract; 1 tbsp granulated sugar; 4 None eggs; 1 1/2 cups flour; 1 tsp baking powder; 1 2/3 cups ground hazelnuts; 5 tbsp milk; 1 1/4 cups powdered sugar + 1 tbsp; None None red and blue food coloring

Servings: persons

1/2 lb carrots, peeled and coarsely grated
1 None lemon, zested and juiced + 2-3 tbsp lemon juice
3/4 cup butter or margarine
1/2 lb marzipan, coarsely grated
1/2 tsp vanilla extract
1 tbsp granulated sugar
4 None eggs
1 1/2 cups flour
1 tsp baking powder
1 2/3 cups ground hazelnuts
5 tbsp milk
1 1/4 cups powdered sugar + 1 tbsp
None None red and blue food coloring

1
Preheat oven to 325u00b0F. Grease and flour a 12 cup muffin pan. Sprinkle carrot with a little lemon juice and set aside. Meanwhile, cream butter and 1/3 lb marzipan with vanilla extract, 1 tbsp sugar and a pinch of salt. Add eggs one by one, then fold in flour, baking powder and nuts. Add milk, lemon zest then grated carrots. Distribute batter between prepared muffin wells. Bake for 25-30 mins. Remove from oven and allow to cool for 1 hour.
2
To decorate, mix 1 cup powdered sugar with 2-3 tbsp lemon juice to make a thick paste. Divide in 1/2 then add a few drops of food coloring to each 1/2, making one portion pale blue and one pink. Coat cupcakes with icing and allow to dry. Meanwhile, knead 1/4 cup marzipan with powdered sugar and some red food coloring. Form into 12 bunnies. Mix 1 tbsp powdered sugar with a drop of water, transfer to a piping bag and pipe faces onto the bunnies. Place the bunnies on top of the muffins and dust with powdered sugar.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb carrots, peeled and coarsely grated, 1 None lemon, zested and juiced + 2-3 tbsp lemon juice, 3/4 cup butter or margarine, 1/2 lb marzipan, coarsely grated, and more.

Yes, Easter Bunny Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Bunny Carrot Cupcakes

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