BUNNY FACE-CARROT CAKE CUPCAKES

Bunny Face-Carrot Cake Cupcakes image

Sweet bunny faces on these luscious cupcakes hint at the moist carrot cake underneath. Make 'em for Easter, birthdays or any time you need cuteness.

Provided by My Food and Family

Categories Cakes

Time 1h40m

Yield 24 servings

Number Of Ingredients 15

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Ingredients

1 pkg. (2-layer size) spice cake mix
1 cup MIRACLE WHIP Dressing
4 eggs
1/4 cup water
3 carrots, shredded (about 2 cups)
1 cup chopped walnuts
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2-1/2 cups powdered sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
24 large JET-PUFFED Marshmallows, cut lengthwise in half
24 pink jelly beans
24 JET-PUFFED Miniature Marshmallows
2 Tbsp. pink colored sugar
3 black licorice twists, cut into 1/2-inch pieces

Steps:

Heat oven to 350°F.
Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
Spoon into 24 paper-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
Decorate with remaining ingredients as shown in photo.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g