My soon-to-be five year old son asked me this week if we could make “Bunny Poop Cupcakes.” I laughed, thought it was a little gross and then noticed his serious face so, I thought about it a bit more and said “Yes!” It was so cute that he asked me and being a mother of two little boys, it didn’t surprise me. His question is a foreshadowing of my imminent future- “shooting bunnies” a.k.a. passing gas followed by giggles, denial and finger pointing.
This idea clearly stemmed from the Easter Bunny Butt Carrot Cake we made last week which, our boys loved to help. I used the same carrot cake recipe for these cupcakes. To make them quickly, I used canned green icing with the star tip to make the grass and topped them with black licorice Jelly Belly jelly beans. You could substitute chocolate covered raisins but, they are not shaped quite as roundly as jelly beans. I carefully made sure the Jelly Belly stamp was not visible. Decorating them was super easy!
Moms take note: These cupcakes are cute, fun to make with your kids, and super easy!
These would be a funny dessert to have on your Easter dessert table because they look delicious and are very edible! They would also be great to take to preschool Easter parties, Easter Egg Hunts or even to the office for a good chuckle. It’s always nice to have a unique dessert to bring to parties.
Making the Cupcakes
Of course you can use any cake recipe or box mix you like. I used my own from scratch carrot cake recipe which is at the bottom of this post. Once you make the cupcakes and let them cool, just attach the star tip to the icing can per the can’s directions and push on the white tip to release the icing in a straight upright fashion so the icing looks similar to grass.
Then, just add the black jelly beans in one pile and be careful not to show the Jelly Belly stamp, if you are using Jelly Belly. I wrapped my cupcakes in pink, yellow and orange colored tissue paper to hide the paper liners and give it a colorful spring look.
These cute cupcakes are really simple and fun to make with your kids! Little boys (and girls too) would love making them. If you are looking for a unique Easter dessert that will give your guests a chuckle, make these cute, super easy and delicious Bunny Poop Cupcakes!
- Any Boxed Cake Mix Flavor
- 2 1/2 cups of flour 312 gr
- 1/2 cup of white sugar 100 gr
- 1 1/2 cups of brown sugar 300 gr
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp of vanilla extract
- 1 cup of canola corn or vegetable oil (240 ml)
- 4 eggs
- 1/4 cup chopped pecans
- 2 1/2 cups of grated carrots use a food processor
- 3 oz of applesauce
- 8 oz of crushed mandarin oranges 14.5 oz can drained and crushed
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/4 tsp ground cinnamon
- 1/2 tsp of salt
- 16 oz. of Philadelphia Cream Cheese softened
- 4 cups of powdered sugar
- 2 tbs of half-n-half creamer
- 1 tsp vanilla extract
- 3 drops of green food coloring
Preheat oven to 300
Spread chopped pecans evenly on a baking sheet and put in 300F degree oven for 5 minutes to toast them.
After removal of pecans, put oven temperature up to 350F.
In a mixing bowl, add flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt.
In another mixing bowl, add white sugar, brown sugar, vanilla, eggs, oil, mandarin oranges and apple sauce. Mix until the brown sugar lumps are gone. Begin to add flour mixture a little at a time until well combined.
Stir in carrots and toasted pecans by hand and stir until well blended.
Pour cake batter into cupcake liners to 2/3 full with carrot cake batter. Bake cupcakes for approximately 18-20 min on 350F. Insert a toothpick in the middle of one cupcake to see if if comes out clean. Let cool to the touch before applying icing.
Mix the softened cream cheese, vanilla extract and half-n-half creamer together with powdered sugar, adding powdered sugar a little at time. Mix until smooth. Add a tiny bit more creamer if needed to get desired consistency. Add green food coloring and mix until well distributed.
Using a star tip of a cake decorating kit or canned icing, apply the icing in an upright so the icing star tip is as long as possible without falling over. Cover cupcake completely without touching the cupcake paper. Drop jelly beans in one neat pile in the middle of the cupcake on icing.
Store cupcakes in the refrigerator for up to several days. Cupcakes may be frozen for several weeks.