Easter is a time for celebration, family gatherings, and of course, delicious treats! One of the most delightful desserts to make during this season is Easter Bunny Cupcakes. These cupcakes are not only easy to make, but they also bring a touch of festive charm to any table. Decorated with marshmallow ears and coconut fur, they are as fun to look at as they are to eat. Whether you’re making them for an Easter party, a family get-together, or just to enjoy with a cup of tea, these cupcakes are sure to be a hit. Let’s dive into the step-by-step process of making these delightful Easter Bunny Cupcakes!
Why You’ll Love These Easter Bunny Cupcakes
- Festive and Fun – These cupcakes capture the essence of Easter with their adorable bunny decorations.
- Easy to Make – With simple ingredients and clear instructions, anyone can make these cupcakes, even beginners.
- Absolutely Delicious – The combination of moist vanilla cupcakes, creamy buttercream frosting, and coconut topping makes these a crowd favorite.
- Perfect for Kids – Children will love helping to decorate these cupcakes with marshmallow ears and chocolate chip eyes.
- Customizable – You can add your own personal touch with different colors of sanding sugar or even try a different flavor of cupcakes.
Ingredients You’ll Need
For the Cupcakes:
- 1 2/3 cups all-purpose flour (105g)
- 1 cup sugar (200g)
- 1/2 tsp baking soda (2g)
- 1 tsp baking powder (4g)
- 1/2 tsp salt
- 3/4 cup unsalted butter (170g, melted)
- 3 eggs (room temperature)
- 1 tbsp vanilla extract (15mL)
- 1/2 cup sour cream (115g)
- 1/2 cup milk (118mL)
- 1/2 cup sprinkles (optional)
For the Buttercream:
- 1 pound unsalted butter (453g, room temperature)
- 8 cups confectioners’ sugar (880g)
- 1/2 cup cream (118mL)
- 1 tsp vanilla extract (optional)
- 1/2 tsp salt (optional)
For the Assembly:
- 1 tbsp fondant
- 1/2 cup pink sanding sugar (198g)
- 12 marshmallows
- 24 chocolate chips (small)
- 2 cups sweetened shredded coconut (200g, approximately)
Step-by-Step Instructions
Step 1: Prepare the Cupcakes
- Preheat the oven to 340°F (170°C) and line a cupcake tray with cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a separate bowl, mix the melted butter, eggs, vanilla extract, sour cream, and milk until smooth.
- Combine wet and dry ingredients by slowly adding the wet mixture to the dry ingredients while stirring gently. Be careful not to overmix.
- If using sprinkles, fold them in gently at the end.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before decorating.
Step 2: Make the Buttercream Frosting
- In a large bowl, cream the butter until smooth and fluffy.
- Slowly add confectioners’ sugar one cup at a time, mixing well after each addition.
- Add the cream and vanilla extract (if using) and continue to beat until you reach the desired consistency.
- If the frosting is too thick, add more cream; if too thin, add more sugar.
Step 3: Decorate the Cupcakes
- Frost the cupcakes with a generous layer of buttercream using a piping bag fitted with a large round tip or a spatula.
- Roll the cupcakes in shredded coconut to create a fluffy bunny fur effect.
- Prepare the bunny ears: Cut each marshmallow in half diagonally, then dip the cut side into pink sanding sugar.
- Make the bunny nose: Roll a small piece of fondant into a ball, wet it slightly, and roll it in pink sanding sugar.
- Add the bunny’s face: Press two small chocolate chips into the frosting for the eyes and place the fondant nose in the center.
- Attach the ears: Insert the marshmallow ears into the top of the cupcake.
- Serve and enjoy your adorable Easter Bunny Cupcakes!
Baking Tips & Tricks
- Measure Ingredients Correctly: The most common baking mistake is adding too much flour. Use a kitchen scale for precise measurements or use the spoon-and-level method.
- Room Temperature Ingredients: For the best results, ensure your eggs and butter are at room temperature before using them.
- Don’t Overmix: Stir the batter just until the ingredients are combined to avoid dense cupcakes.
- Even Baking: Rotate your pan halfway through baking for even cooking.
- Testing for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready!
Customizing Your Easter Bunny Cupcakes
Want to make these cupcakes even more special? Here are some fun variations:
- Chocolate Bunny Cupcakes: Substitute 1/3 cup of the flour with cocoa powder for a rich chocolate version.
- Carrot Cake Cupcakes: Add shredded carrots and a pinch of cinnamon for a classic Easter treat.
- Coconut Lovers’ Delight: Mix coconut extract into the buttercream for an extra coconut kick.
- Different Colors: Use colored coconut for a unique look—tint it with food coloring and a little water before rolling your cupcakes.
Storage and Make-Ahead Tips
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: If making ahead, store in the fridge for up to a week. Bring to room temperature before serving.
- Freezing: Cupcakes (without decorations) can be frozen for up to 3 months. Thaw and decorate when ready to serve.
Final Thoughts
These Easter Bunny Cupcakes are a must-make treat for your Easter celebrations. They’re fun, festive, and packed with flavor. Whether you’re making them with kids or on your own, they’re a delightful addition to any holiday table. Enjoy the baking process, get creative with the decorations, and most importantly—have fun sharing them with family and friends!
Print
🐰 Easter Bunny Cupcakes – Adorable & Delicious! 🧁🌸
- Total Time: 35 minutes
Description
Easter is all about joy, renewal, and of course—sweet treats! These Easter Bunny Cupcakes are as fun to make as they are to eat. With fluffy marshmallow ears, a sprinkle of coconut “fur,” and a melt-in-your-mouth buttercream, they’ll be the cutest centerpiece on your Easter table. Whether you’re baking with kids or treating yourself, these cupcakes are sure to bring smiles! Give them a try and let the Easter magic begin. 💕✨
Ingredients
For the Cupcakes:
🔹 1 2/3 cups all-purpose flour (105g)
🔹 1 cup sugar (200g)
🔹 1/2 tsp baking soda (2g)
🔹 1 tsp baking powder (4g)
🔹 1/2 tsp salt
🔹 3/4 cup unsalted butter, melted (170g)
🔹 3 eggs (room temp)
🔹 1 tbsp vanilla extract (15mL)
🔹 1/2 cup sour cream (115g)
🔹 1/2 cup milk (118mL)
🔹 1/2 cup sprinkles (optional)
For the Buttercream:
🔹 1 pound unsalted butter, room temp (453g)
🔹 8 cups confectioners’ sugar (880g)
🔹 1/2 cup cream (118mL)
🔹 1 tsp vanilla extract (optional)
🔹 1/2 tsp salt (optional)
For Decoration:
🔹 1 tbsp fondant
🔹 1/2 cup pink sanding sugar (198g)
🔹 12 marshmallows
🔹 24 small chocolate chips
🔹 2 cups sweetened shredded coconut (200g)
Instructions
1️⃣ Make the Cupcakes:
🔸 Preheat oven to 340°F (170°C).
🔸 In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, and salt.
🔸 In a separate bowl, whisk wet ingredients together.
🔸 Combine wet and dry ingredients, mixing gently. Fold in sprinkles.
🔸 Divide batter into cupcake liners and bake for 20 minutes or until a toothpick comes out clean.
2️⃣ Make the Buttercream:
🔸 Cream butter until smooth.
🔸 Gradually add sugar, beating well.
🔸 Add cream until desired consistency is reached.
3️⃣ Decorate the Cupcakes:
🔸 Pipe buttercream onto cupcakes.
🔸 Roll in shredded coconut for a furry look.
🔸 Cut marshmallows diagonally, dip in pink sanding sugar for ears.
🔸 Roll fondant into tiny balls for the nose, coat in sanding sugar.
🔸 Add chocolate chips for eyes, place ears and nose.
And voilà! Your Easter Bunny Cupcakes are ready to hop onto your dessert table! 🐇🌷
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 293 kcal per cupcake
- Sugar: 31g per cupcake
- Fat: 13g per cupcake
- Carbohydrates: 42g per cupcake
- Protein: 2.2g per cupcake