Looking for an easy Easter treat that takes almost no effort? These Carrot Cake Bunny Cupcakes require just two ingredients and are the perfect way to whip up a festive dessert in no time. No eggs, no oil—just a box of carrot cake mix and a can of pumpkin puree for super moist, flavorful cupcakes.

Want to take them up a notch? Top them with cream cheese icing and decorate with M&M’s for the cutest bunny-inspired look. Whether you’re making them for Easter, a spring gathering, or just a fun baking day, these cupcakes are a guaranteed hit!

Why You’ll Love Carrot Cake Bunny Cupcakes

Only two ingredients needed
No eggs, oil, or butter required
Super moist and flavorful thanks to the pumpkin puree
Perfect for Easter and springtime celebrations
Customizable with icing and fun decorations

What You Need To Make Carrot Cake Bunny Cupcakes

Find the exact amounts in the recipe card, but here’s what you’ll need:

Carrot cake mix (like Betty Crocker)
Pumpkin puree (like Libby’s)
Optional toppings: Cream cheese icing, M&M’s for decoration

How To Make Carrot Cake Bunny Cupcakes

1

Preheat oven to 350°F and line a muffin tin with cupcake liners.

2

Mix ingredients: In a large bowl, stir together the carrot cake mix and pumpkin puree until well combined.

3

Fill the cupcake liners about ¾ of the way full.

4

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

5

Cool completely before adding icing and decorations.

6

Decorate (optional): Spread cream cheese icing on top and use M&M’s to create cute bunny faces or spring designs.

Commonly Asked Questions

Can I use a different cake mix flavor?

Yes! This method works great with spice cake mix, chocolate cake mix, or vanilla cake mix for different flavors.

Do these cupcakes taste like pumpkin?

Not really! The pumpkin puree makes them super moist, but the carrot cake spices still shine through.

Can I add mix-ins?

Absolutely! Try adding chopped nuts, shredded coconut, or raisins for extra texture.

How should I store them?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.