Easter Bunny Cupcakes
Hop into the joy of spring with these irresistibly adorable Easter Bunny Cupcakes! Perfect for celebrating Easter or any springtime gathering, these fluffy vanilla cupcakes are topped with a luscious buttercream frosting and a sprinkle of sweetened coconut to mimic bunny fur. Each cupcake is decorated with marshmallow ears dipped in pink sanding sugar, chocolate chip eyes, and a jellybean nose, creating a delightful bunny face that's almost too cute to eat. With just 25 minutes of prep time, these festive treats are as easy to make as they are to devour. Ideal for Easter parties, family get-togethers, or as a fun baking project with kids, these themed cupcakes will add a whimsical and delicious touch to your holiday dessert table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 eggs
- 0.5 cup whole milk
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 cup shredded sweetened coconut
- 12 large marshmallows
- 0.25 cup pink sanding sugar
- 24 mini chocolate chips
- 12 pink jellybeans
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16–18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting by beating the powdered sugar, heavy cream, and 0.5 cup of unsalted butter together until smooth and fluffy.
Spread a layer of frosting on top of each cupcake, then sprinkle and press shredded coconut gently onto the frosting for a 'fluffy bunny' effect.
To create the bunny ears, cut each large marshmallow in half diagonally. Dip the sticky cut side of each marshmallow piece into pink sanding sugar.
Press two marshmallow ears into the top of each cupcake.
Add two mini chocolate chips for the bunny’s eyes and a pink jellybean as the nose.
Serve and enjoy your adorable Easter Bunny Cupcakes!
Nutrition Facts
Calories |
7042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 1401.2 g | 510% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 1101.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 477 mg | 37% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
