These Easter Bunny cupcakes are the perfect easy dessert to make for Easter. They’re simple vanilla cupcakes topped with a buttercream frosting, and adorable sprinkle topped marshmallow bunny ears.
These adorable Easter Bunny cupcakes are such fun cupcakes to make during the spring season, and especially for the Easter season.
My version of these cute cupcakes are made with a simple homemade vanilla cupcake, topped with a homemade buttercream frosting, large marshmallows cut in half and topped with pink sprinkles to make the cutest Easter bunny ears.
But if you’re wanting to make these even easier you can use a white box cake mix, your favorite white frosting, a canned store bought vanilla frosting, or cream cheese frosting works great!
These sweet bunny cupcakes are not only delicious, but are such a fun, and adorable Easter treat.
Ingredients needed:
This is a quick overview of the ingredients you’ll need for this Easter Bunny Cupcake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- buttermilk
- powdered sugar
- heavy cream
- sweetened coconut frosting
- large marshmallows
- pink sprinkles
How to make Bunny Cupcakes?
- Make vanilla cupcakes. Add the flour, baking powder, and salt to a medium bowl and stir them together.
- Add the butter, granulated sugar, and vanilla to a large bowl (the bowl of a stand mixer with a whisk attachment works great) and beat them together until they are light and fluffy, at least 2 minutes. Then add in the eggs, one at a time, mixing one until just combined after each egg addition. Make sure to scrape the bottom and sides of the bowl as you’re mixing them.
- Add half the dry ingredients the the batter until mostly combined, then add in the milk and mix until it is combined. Then add in the remaining dry ingredients and mix until the batter is smooth, but do not overmix the batter.
- Fill each of the cupcake liners 2/3 to 3/4 full, filling one muffin pan with twelve spots evenly with the cupcake batter. Then bake in the preheated oven until the cupcake tops are lightly golden, and a toothpick can be inserted and comes out clean. Remove the cupcakes from the oven and let them cool for 5 to 10 minutes in the pan, then transfer them to a cooling rack to cool completely.
- Make vanilla buttercream. Cream the butter in a large mixing bowl until it is smooth, then add in the powdered sugar and mix until it is smooth. Add in the vanilla extract, heavy cream, and salt and mix until it is all well combined. Continue mixing the frosting until your desired consistency is reached.
- Pipe vanilla frosting onto the top of the cooled vanilla cupcakes with a circle piping tip, or mounded on with a frosting spatula.
- Make the Bunny Ears. Cut the large marshmallows in half diagonally with kitchen shears, from one corner to the next. Dip the middle part of the marshmallow, the cut side of the marshmallows into the pink sparkling sugar.
- Decorate the Cupcakes. Add the decorated bunny ears to the buttercream frosting on the top of the cupcakes with the sprinkles sticking up. Sprinkle coconut pieces on top of the buttercream frosting, surrounding the bunny ears.
Tips and Tricks:
- Bunny Faces: You can also add cute bunny faces to the cupcakes by adding two candy eyes, and a pink candy nose to each of the frosting mounds on the cupcakes, like our bunny cookies have.
- Coconut: Leave the coconut off of some of the cupcakes if someone in your group, or party doesn’t like coconut, or is allergic to it.
- Double the Recipe: The vanilla cupcake recipe can be doubled if you need 24 cupcakes, instead of 12 cupcakes.
How to store Easter Bunny Cupcakes?
These decorated Bunny cupcakes can be stored in an airtight container in the fridge or at room temperature for up to 3 days.
These cupcakes can also be frozen, before they are frosted. Let them cool completely, then freeze them in an airtight container in a single layer. You can freeze them for up to 2 months. Let them thaw at room temperature for a few hours before decorating them with your frosting as below.
These soft, and moist adorable cupcakes are the cutest Easter cupcakes out there. With their adorable pink sugar marshmallow ears, they’re fun, easy to decorate, and such a great Easter treat option.
More Easter dessert recipes:
- Bird Nest Chocolate Cupcakes
- Easter Bunny Cookies
- Easy Carrot Cake
- Easter Bark
- Trifle Banana Pudding
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Easter Bunny Cupcakes
Ingredients
For the Vanilla Cupcakes:
- 1 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 TBS vanilla extract
- 1/2 cup buttermilk
For the Buttercream Frosting:
- 1 cup unsalted butter (2 sticks, softened to room temperature)
- 3-4 cups powdered sugar
- 2 TBS heavy cream
- 1 tsp vanilla extract
- 1 dash salt
For decorating cupcakes:
- 12 large marshmallows
- pink sanding sugar
- 1 cup shredded sweetened coconut
Equipment
- Large Mixing Bowl
Instructions
For the Vanilla Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with muffin liners, set the pan aside.
- Add the flour, baking powder, and salt to a medium sized bowl and whisk them together. Set them aside.
- In a large bowl, add the granulated sugar, and butter and mix them together with an electric mixer (a stand mixer or hand mixer) for 1-2 minutes.
- Add in the eggs, one at a time, mixing until they're just combined. Then add in the vanilla extract. Scrape down the bottom and sides of the bowl as needed.
- Add in half the dry ingredients, and mix until mostly combined.
- Add in the milk and mix until combined. The batter may look curdled, but that's okay.
- Add in the remaining dry ingredients, and mix until combined.
- Fill the cupcake liners each about 2/3 to 3/4 full, filling them evenly.
- Bake the cupcakes for 15 to 19 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Let the cupcakes cool for a few minutes in the muffin pan, then transfer them to a cooling rack to cool completely.
For the Buttercream Frosting:
- Cream the butter in a large bowl until it is smooth.
- Add in the powdered sugar and cream it into the butter until it
- Add in the heavy cream, vanilla extract, and salt and beat on medium speed until mixed.
- Beat for another 3 to 4 minutes until the frosting is light and fluffy.
- Pipe the frosting onto the cooled cupcakes with round tips, or dolloping it on top, and forming into mounds.
For decorating cupcakes:
- Cut the marshmallows in half diagonally with scissors.
- Dip the sticky middle of each marshmallow half into the pink sparkling sugar. Repeat with additional marshmallows.
- Stick the two marshmallows into the buttercream frosting.
- Sprinkle the coconut evenly over the top of the buttercream frosting.
- Enjoy cupcakes, or store them in an airtight container for up to 3 days.
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