Easter Bunny Cupcakes


Ingredients (makes 12)
For the Cupcakes
- 1 ⅔ cups (210 g) all-purpose flour
- 1 cup (200 g) sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) melted unsalted butter
- 3 large eggs
- 1 tbsp vanilla extract
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) milk
For the Buttercream Frosting
- 1 lb (453 g) unsalted butter, room temp
- 8 cups (880 g) confectioners’ sugar
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp salt (optional)
For Decorating
- Jumbo marshmallows (for ears)
- Pink sanding sugar or pink fondant (ear centers)
- Small chocolate chips or candy for eyes
- Shredded white coconut (for fluffy fur)
- Pink candies or round sprinkles (noses)


🧁 Instructions
- Bake Cupcakes
- Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin.
- Whisk together dry ingredients. In another bowl, combine wet ingredients, then fold in the dry until just mixed.
- Fill cups ⅔ full; bake 18–22 minutes until a toothpick comes out clean. Cool completely .
- Make Frosting
- Beat butter until smooth. Gradually add powdered sugar, then cream, vanilla, and salt. Chill if too soft .
- Decorate
- Frost generously, and optionally coat with coconut for “fur.”
- Ears: Cut marshmallows diagonally, dip in pink sugar, and insert—see Pro Tip.
- Faces: Use chocolate chips for eyes and jellybeans for noses
