These delightful Easter bunny cupcakes will hop right into your hand bringing all the springtime cheer with them! They’re easy to make and totally delicious, how could you say no???
Last year I made bunny butt cupcakes for an Easter treat and I LITERALLY could not stop staring at them. They were SO CUTE (not to toot my own horn or anything ? ). This year I thought I would give some attention to the bunny’s other end hehe and make bunny ear cupcakes. The first couple were a bit scary. I tried using candy eyes and the little bunnies looked demented ? and the buttercream kept getting messed up when I attached the eyes and nose. They were demented bunnies with odd expressions! Not cute BUT — through trial and error — I was able to make something worth sharing!!! In the end, I added some coconut for fluffy fur and mini chocolate chips for eyes! Looked way better. BTW: I’m still a bit foggy on why exactly there’s an Easter Bunny, at all. Any ideas??
How To Make Easter Bunny Cupcakes
- Preheat the oven to 340 degrees F. For the cupcakes; sift the dry ingredients together in a large bowl and give it a quick whisk.
- Now mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix as little as possible. Divide the mixture into cupcake papers and bake for about 20 minutes or until the centers are springy to the touch.
- For the buttercream; Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in the cream until a desired consistency is reached. Once your cupcakes are out of the oven and cooled, pipe the buttercream on top.
- Pour the shredded coconut into a bowl and lightly dip the frosted cupcakes into it until the buttercream is covered in the coconut.
- Using a pair of clean scissors, cut your marshmallows in diagonally in half.
- Pour the pink sanding sugar into a bowl. As soon as the marshmallows are cut in half, dip the cut side into the pink sanding sugar.
- To make the bunny noses, roll a small ball of fondant in the sanding sugar. This will work best if you brush the fondant with water first.
- Add the ears and nose to the cupcake. You’ll need to push aside some of the shredded coconut so they stick. Now use two small chocolate chips for the eyes, and you have your Easter bunny!
If you’ve tried these Easter bunny cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Easter Bunny Cupcakes
For the Cake:
- 1 2/3 cups all-purpose flour 105g
- 1 cup sugar 200g
- 1/4 tsp baking soda 1g, heaping
- 1 tsp baking powder 4g
- 3/4 cup salted butter 170g, room temperature
- 3 eggs
- 3 tsps vanilla extract 15mL
- 1/2 cup sour cream 115g
- 1/2 cup milk 118mL
- 1/3-1/2 cup sprinkles
For the Buttercream
- 1 pound unsalted butter 453g, room temperature
- 8 cups confectioners' sugar 880g
- 1/2 cup cream 118mL
For the decoration
- 1 tbsp fondant
- 1/2 cup pink sanding sugar 198g
- 12 marshmallows
- 24 chocolate chipps small
- 2 cups sweetened shredded coconut 200g, approximately
For the Cake:
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the buttercream
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- Ice the cupcakes.
- Cover in coconut
- Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
- Roll fondant into small balls. Wet and roll in sanding sugar.
- Place ears, noses and eyes on the cupcakes and serve!
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