Bunny Poop Cupcakes
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Bunny Poop Cupcakes

These cute and funny Bunny Poop Cupcakes will liven up any Easter celebration! They're not only easy-to-make but, tasty too! 
Course Dessert
Cuisine American
Keyword bunny poop cupcakes
Prep Time 15 minutes
Servings 24
Calories 350cal
Author Joanne Schweitzer


  • Any Boxed Cake Mix Flavor
  • or

Homemade Carrot Cake Mixture:

  • 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

Betty Crocker Canned Green Icing (with star tip)


      Homemade Cream Cheese Icing:

      • 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


      Follow Boxed Cake Mix Instructions for Cupcakes


          Homemade Carrot Cake Mixture:

          • 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.
          • Cupcake Decoration:
          • 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.


          Store cupcakes covered in the refrigerator for up to 5 days.


          Serving: 0g | Calories: 350cal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg