How to Make Sophie and Katherine’s Easter Bunny Carrot Cupcakes

posted: 04/12/17
by: TLCme
Georgetown Cupcake's Easter Bunny Carrot Cupcake
Georgetown Cupcake


  • 12 unfrosted carrot cupcakes
  • vanilla cream cheese frosting
  • 1 cup of sandwich cookie crumble
  • 1 multi-opening piping tip
  • 1/2 tsp of green food coloring [for grass frosting]
  • 1 cup of brown fondant
  • 1 cup of pink fondant
  • 1 cup of orange fondant
  • 1 cup of green fondant
    • Note: If you can't find colored fondant in your local supermarket's baking aisle, specialty food store, or craft store, you can add 1 drop of food color (brown, pink, orange, and green) to white fondant to tint it brown, pink, orange, and green.
  • mini diamond, star, bunny, and flower shaped cookie cutters


  1. Bake carrot cupcakes using Georgetown Cupcake's Carrot Cupcake Recipe.
  2. Prepare vanilla cream cheese frosting using Georgetown Cupcake's Vanilla Cream Cheese Frosting recipe.
  3. Place 1/2 cup of frosting into a small glass bowl and add 1 drop of green food color to tint the frosting a light green "grass" color. Transfer to a small plastic piping or freezer bag, with the corner cut, and the small multi-opening tip fitted inside.
  4. Transfer the rest of the vanilla cream cheese frosting to a large plastic piping bag or freezer bag, with the corner cut to 1 inch wide.
  5. Once baked cupcakes are cooled, frost each cupcake with a "signature swirl" of vanilla cream cheese frosting, starting in the center of each cupcake, going around in a circle with even pressure, and ending in the center with a burst of pressure.
  6. Top each cupcake with a teaspoon of crushed sandwich cookie crumbles, to make a "garden" dirt patch on one side of each cupcake.
  7. Using the plastic bag of green-tinted frosting fitted with the multi-opening tip, pipe a small "grass patch" beside the garden on each cupcake, pulling up with short quick bursts of pressure.
  8. Using a rolling pin, on a sheet of wax or parchment paper, roll out colored fondant to 1/4 thick.
  9. Using a mini diamond-shaped cookie cutter, cut out 18 orange diamonds for the "carrots". Using a mini star-shaped cookie cutter, cut out 18 green stars for the "stems" and gently stick the green stems on top of the carrots to stick and harden for 2 minutes. Place each carrot on top of the cookie dirt garden on each cupcake.
  10. Using a mini bunny-shaped cookie cutter, cut out 18 brown bunnies and let harden for 2 minutes. Place one bunny on top of each grass patch on each cupcake.
  11. Using a mini flower-shaped cookie cutter, cut out 18 pink flowers and let harden for 2 minutes. Place one flower on top of each grass patch on each cupcake.


Serve and enjoy!

Happy Easter!


Georgetown Cupcake Carrot Cupcakes

Makes 18 cupcakes


For the cupcakes:

  • 2 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 16 tbsp unsalted butter
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup hot water
  • 2 cups grated carrots
  • 1/2 cup grated apple


For the frosting:

  • 8 tbsp unsalted butter
  • 8 cups icing sugar
  • 1/2 tsp vanilla extract
  • 12 oz cream cheese



For the cupcakes:

  1. Preheat oven to 350?F.
  2. Line a cupcake pan with baking cups.
  3. Sift together the flour, baking powder, cinnamon, and salt in a bowl and set aside.
  4. Place the butter in the bowl of a stand mixer.
  5. Beat on medium speed until fluffy.
  6. Stop to add sugar; beat on medium speed until well mixed.
  7. Add eggs, one at a time, mixing after each addition.
  8. Add 1/3 of the flour mixture to the butter mixture, then add 1/3 of the hot water, beating until well mixed.
  9. Add another 1/3 of the flour mixture, followed by 1/3 of the hot water.
  10. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
  11. Using a spatula, fold the grated carrot and apple into batter.
  12. Scoop batter into baking cups and bake for 18 to 20 minutes.

For the frosting: Place all ingredients in the bowl of an electric mixer and beat until frosting is light and fluffy.


Recipe from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake By Katherine Kallinis and Sophie Kallinis LaMontagne/HarperOne/HarperCollins