Easter Decorated Carrot Cake Muffins

These delicious Carrot Muffins make the perfect Easter weekend baking!

We’ve used our Sweet Muffin Mix (available in the Kitchen) and given it an Easter twist by adding carrot and a yummy, silky cream cheese icing. We’ve gone a little bit extra too and made the cutest bunny bottoms out of frosting to top them with. Check out our tips below to re-create these at home for fun Easter holiday baking.

Easter Carrot Cake Muffins

Servings 12
Ready in 1 hour


  • 1 12-cup muffin tray


  • 1 pack snacking carrots
  • 2 eggs
  • cups milk
  • ½ cup oil
  • 1 pack sweet muffin mix (available in our Kitchen)
  • 125 g butter room temperature
  • 1 pack cream cheese
  • 2 cups icing sugar


  • Before you start
    Preheat oven to 180°C. Line a 12-cup muffin tray with muffin liners.
  • Prep mixture
    Grate carrots until you have 1 1/2 cups worth. Place in a large bowl with egg, milk and oil and stir to combine. Add muffin mix and gently fold together.
  • Bake cupcakes
    Divide batter between muffin cups and bake for 25 minutes, until a knife inserted comes out clean. Allow the cupcakes to cool completely before icing or the icing will just melt off.
  • Make icing
    Place butter and cream cheese in a large bowl and use electric beaters to beat for about 5 minutes, until pale and smooth. Add icing sugar and beat another 2 minutes until smooth and combined. Set aside in the fridge.
  • Decorate
    Ice your cupcakes however you like! We made some cute bunny bottoms out of fondant (see tips below), but you could also use sprinkles or speckled eggs!
Course: Dessert, Snack

How to make the fondant bunny bottoms

To create the cute bunny bottoms, you’ll need to purchase pink and white fondant icing extra. This should be available at most large supermarkets.

Start by making the bottoms. Pull off a chunk of white fondant (about half the size of a golf ball) and roll between the palm of your hands until round and smooth. Make 12 of these.

Next, make the tails. Use the same process as above, but with a much smaller amount – about the size of a pea. Make 12. Add these onto the top of bunny bottoms.

For the feet, pinch off a small amount of white fondant and roll it into a ball, then press it down with your thumb to flatten, creating an oval shape. Make 24.

Then using the pink fondant, make the pads of the bunny feet:

For the sole of the foot, roll out a pea size strip of fondant, then cut into 24 pieces, lightly roll into a circle, then flatten slightly. Press this into the foot.

The for the toe pads, roll out some fondant to a thin strip, slightly smaller than the size of a straw, then cut this into 72 pieces. Roll into a circle, then press 3 onto each foot.

To complete your Easter masterpieces, add the bunny bottoms and tails to the iced cupcake, then add 2 feet onto each one!

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