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Bunny Ear Cupcake Recipe

Sweet in more ways than one.

Are you searching for an alternative to chocolate for Easter? Gift these little carrot cake bunny cupcakes instead! Pick up the ingredients from Coles and follow the recipe below.


  • 265g (1 3/4 cups) self-raising flour
  • 1 teaspoon bicarbonate of soda 
  • 2 teaspoons ground cinnamon 
  • 20g (1/4 cup) desiccated coconut 
  • 80g (1/2 cup, lightly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 250g (2 1/2 cups, firmly packed) coarsely grated carrot
  • 95g (1/2 cup) raisins
  • 125g (1/2 cup) unsweetened apple sauce
  • 125ml (1/2 cup) vegetable oil 
  • 3 eggs
  • 1/2 teaspoon vanilla extract 
  • 25g (1/3 cup) shredded coconut 
  • 18 pink marshmallows, cut in half with scissors


  • 250g pkt cream cheese, at room temperature, chopped
  • 125g unsalted butter, at room temperature, chopped
  • 1/2 teaspoon vanilla extract
  • 80g (1/2 cup) icing sugar mixture


Step one) Preheat oven to 180C/160C fan forced. Line eighteen 80ml (1⁄3 cup) muffin pans with paper cases. Sift flour, bicarb and cinnamon into a bowl. Stir in coconut, sugars, carrot and raisins until combined.

Step two) Whisk together apple sauce, oil, eggs and vanilla in a jug until smooth. Add to the flour mixture and stir until well combined.

Step three) Spoon mixture evenly into prepared muffin pans. Bake for 18-20 minutes or until a skewer inserted into middle comes out clean. Set aside in pans for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.

Step four) To make cream cheese frosting, use electric beaters to beat all the ingredients in a bowl until smooth and fluffy.

Step five) Spread icing over muffins, sprinkle with coconut then place marshmallows on top to resemble bunny ears.

Recipe Source: