Carrot Cake Cupcakes with Peeps Marshmallow Bunnies

2 cups granulated sugar
1 1/3 cups vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups carrots (about 1 pound), grated
1 cup chopped walnuts (or pecans)
20 to 22 Marshmallow Peeps

Preheat the oven to 350 degrees. Line muffin pans with paper or foil liners. Combine the sugar, oil and eggs in the bowl of an electric mixer. Using a paddle attachment, beat until light yellow. Add vanilla extract. In another bowl, sift together flour, cinnamon, baking soda and salt. Add the sifted dry ingredients to the batter. Add grated carrots, nuts and mix well.

Fill the muffin cups until each is almost full. Bake for 45 minutes or more, until a toothpick inserted comes out clean. Let the cupcakes cool on a wire rack. To prepare Peeps, cut the rounded bottoms off of each one (about 1/4 inch). Frost cupcakes generously. Place one bunnie on each frosted cupcake and press gently. Garnish with grated carrots if desired. Yields 20 to 22 cupcakes.

Frosting:
3/4 pound cream cheese, room temperature
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
Mix the cream cheese, butter and vanilla until just combined. Sift confectioners’ sugar and add gradually, mixing until smooth.