Easter Bunny Cupcakes
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.
Servings: 12
Equipment
- Large Mixing Bowl
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
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.