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

  1. 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 .
  2. Make Frosting
    • Beat butter until smooth. Gradually add powdered sugar, then cream, vanilla, and salt. Chill if too soft .
  3. 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

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