“Bunny-yummy” Carrot Cupcakes

My “Easter-ready” bunnies (cute kids on the block) are well-prepared for the egg-hunt tomorrow; so I’m making these cupcakes for them to enjoy after all the “runnin’ n screamin’ yo”. This is a much easy to fix carrot cupcakes and it starts with a box of cake mix and “from-the-fridge” mayonnaise.   Light cupcakes made more refreshing with the addition of crushed pineapple.  Makes 24 cupcakes.

2 cups shredded carrots
1 cup canned crushed pineapple
1/2 cup coarsely chopped walnuts
1 box (18.25 oz) super moist yellow cake mix (pudding in the mix)
1 cup regular mayonnaise
4 large eggs
1/4 cup water

1 package (8 oz) cream cheese, softened
1/2 stick (1/4 cup) butter, softened
1/4 cup Crisco vegetable shortening
1 teaspoon vanilla extract
2 1/2 cups confectioners’ or powdered sugar
1-2 Tablespoon milk or liquid coffee creamer, enough to thin frosting

Garnish:  toasted shredded sweetened coconut and colored “egg-shaped” milk chocolate candies

Preheat oven to 350 F.   Prepare 24 cupcake tins with paper liners; set aside.

In a large bowl, mix together cake mix, mayonnaise, eggs and water, using medium speed of electric mixer.  Scrape down sides of bowl.   Add shredded carrots, crushed pineapple and walnuts; mix until well blended.

Divide the batter evenly between the cupcake tins (use ice cream scooper).  Bake for 23 to 25 minutes or until a wooden skewer inserted in center of cake comes out clean.  Cool completely on wire racks before frosting.

For frosting:  beat softened cream cheese, butter and shortening together using medium speed of electric mixer until soft and creamy.  Add powdered sugar 1/2 cup at a time, beating until smooth and fluffy.  Add vanilla extract and enough milk to thin frosting and achieve a spreading consistency.  Frost and decorate cupcakes.  Happy Easter!


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