Easter Bunny Cupcakes
Easter Bunny Cupcakes: Cute, easy decor. Perfect springtime treats.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 113 grams unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 ml milk
- 400 grams powdered sugar
- Green food coloring
- 226 grams unsalted butter, softened
- 480 grams powdered sugar
- 60 ml milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy (2-3 minutes).
- Beat in the large eggs one at a time, ensuring each is fully incorporated, scraping down the sides of the bowl as needed. Stir in the pure vanilla extract.
- Alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry. Add about a third of the flour mixture, mix on low speed until just combined, then add half of the milk, mix, and repeat until all ingredients are incorporated. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is essential before frosting.
- In a large mixing bowl, beat 226 grams of softened unsalted butter on medium speed for 2-3 minutes until light and pale. Gradually add 480 grams of powdered sugar, a cup at a time, mixing on low speed until combined, then increasing to medium until smooth. Once all sugar is in, add 60 ml milk, 1 teaspoon pure vanilla extract, and a tiny pinch of salt. Beat on medium-high speed for another 2-3 minutes until light, airy, and spreadable. Adjust consistency with more milk or powdered sugar if needed.
- Take about two-thirds of your prepared vanilla buttercream and tint it a light green using a few drops of green food coloring. Load the green frosting into a piping bag fitted with a star tip (e.g., Wilton 1M) and pipe a generous, swirly mound onto each cooled cupcake, creating a grassy base.
- Melt some white chocolate and pipe small ear shapes onto parchment paper, letting them set. Once firm, dip the tips into pink sprinkles for the inner ear or use more melted chocolate with pink food coloring. Gently press two bunny ears into the top of each green frosting swirl.
- With the remaining white frosting, pipe small white circles for the bunny tails at the back of the ‘grass’. Finish with an optional dusting of shredded coconut over the green frosting for extra ‘fur’ texture.
Notes
These Easter Bunny Cupcakes are the epitome of springtime joy, a delightful confection that marries a tender, fluffy vanilla cupcake with a swirl of rich, creamy buttercream, all crowned with adorable bunny ears and a sprinkle of festive cheer. Each bite is a symphony of soft cake, melting frosting, and just the right amount of sweetness, making them an irresistible treat for any Easter gathering.