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Home  >  Inspire & Create  >  Easter  >  Easter Bunny Cupcakes


Easter Bunny Cupcakes


20 mins (+ cooling time)


25 mins





Easter Bunny Cupcakes


  • 450g can crushed pineapple in juice
  • 2 carrots, peeled, coarsely grated
  • 2 cups (300g) self-raising flour
  • 1½ cups (330g) brown sugar
  • ½ cup (55g) coarsely chopped walnuts
  • 1 tsp bicarbonate of soda
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) vegetable oil
  • 1 cup (75g) shredded coconut
  • Green liquid food colouring
  • Mini Lindt Gold Bunny chocolates, to decorate
  • Coles Icing Mini Flowers, to decorate
Cream cheese icing
  • 250g cream cheese, softened
  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture


  1. Preheat oven to 180°C. Line 16 holes of two ½-cup (125ml) muffin pans with paper cases.
  2. Drain pineapple in a sieve, pressing as much liquid from the pineapple as possible. Place the pineapple, carrot, flour, sugar, walnut and bicarbonate of soda in a large bowl. Stir to combine.
  3. Whisk the egg and oil in a jug until combined. Add to the carrot mixture and stir to combine. Divide evenly among the paper cases. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  4. To make the cream cheese icing, use an electric mixer to beat cream cheese and butter in a bowl until smooth. Gradually add icing sugar, in batches, beating well after each addition.
  5. Place the coconut in a large sealable plastic bag. Add a few drops of green food colouring. Seal the bag and shake until the coconut is evenly coloured.
  6. Spread the cupcakes with cream cheese icing. Sprinkle with the coconut. Top with chocolates and icing flowers.