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