# What You’ll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 cup light brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsweetened applesauce
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups finely grated carrots
14 - 1/3 cup chopped walnuts or pecans, optional
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - Pinch of salt
→ Decoration
20 - 24 large marshmallows for ears
21 - Pink sanding sugar or edible pink glitter
22 - 12 mini marshmallows for bunny tails
23 - 24 candy eyes
24 - 12 pink candy-coated chocolates for noses
# Step-by-Step:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
02 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate bowl, whisk together eggs, vegetable oil, applesauce, and vanilla extract until thoroughly combined.
04 - Add wet ingredient mixture to dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
05 - Fold in grated carrots and walnuts or pecans if using, until evenly distributed throughout batter.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire cooling rack until completely cool.
08 - Using an electric mixer, beat softened cream cheese and butter together until smooth. Add sifted powdered sugar, vanilla extract, and salt. Beat on medium speed until fluffy and light, approximately 2 to 3 minutes.
09 - Apply frosting generously to each cooled cupcake using a spatula or piping bag, creating a smooth surface for decoration.
10 - Cut each large marshmallow diagonally to create ear shapes. Dip the sticky cut side into pink sanding sugar or edible pink glitter to coat the inner ear.
11 - Press two sugar-coated marshmallow ears into each frosted cupcake. Add candy eyes, a pink candy-coated chocolate for the nose, and a mini marshmallow for the tail to complete the Easter bunny design.
