Easter Bunny Cupcakes
Delicious and adorable Easter Bunny Cupcakes topped with fluffy buttercream frosting and decorated to look like bunnies, perfect for a festive celebration.
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups All-Purpose Flour
1 ½ cups Granulated Sugar
1 ½ teaspoons Baking Powder
½ teaspoon Salt
½ cup Unsalted Butter
2 Large Eggs
1 cup Whole Milk
2 teaspoons Vanilla Extract
1 cup Unsalted Butter (for Frosting)
4-5 cups Powdered Sugar
2-4 tablespoons Heavy Cream or Milk
1 teaspoon Vanilla Extract (for Frosting)
Pinch of Salt (for Frosting)
12-18 Large Marshmallows
Pink Food Coloring Gel
1 cup Shredded Coconut
12-18 Mini Marshmallows
Black Edible Marker or Mini Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners
- In a large bowl, whisk together the flour, sugar, baking powder, and salt
- In another bowl, cream together the softened butter and sugar until fluffy
- Beat in eggs one at a time, then add vanilla extract
- Alternate adding dry ingredients and milk until just combined
- Fill muffin liners about two-thirds full and bake for 18-22 minutes
- Let the cupcakes cool for 5 minutes, then transfer to a wire rack to cool completely
- For frosting, beat butter until creamy, then gradually add powdered sugar
- Add milk and vanilla, beating until light and fluffy
- Frost the cooled cupcakes and dip the tops in shredded coconut
- Cut marshmallows for ears, decorate with pink gel, and insert them into cupcakes
- Add mini marshmallows for tails and draw faces with edible marker or chocolate chips
Notes
Store frosted cupcakes in an airtight container at room temperature for up to 2-3 days.
You can freeze undecorated cupcakes for up to 3 months.
Find it online: https://onthatplate.com/easter-bunny-cupcakes/