Easter Bunny Cupcakes

Making Easter Bunny Cupcakes is a delightful way to celebrate the season. They’re not just delicious; they’re also incredibly cute! Here’s a full recipe, including decorations, to create your own Easter Bunny Cupcakes.

Ingredients

  • - For the Cupcakes:
  • 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60g) yogurt (plain or vanilla; or sour cream)
  • 3/4 cup (180ml) milk (any kind)
  • 2 teaspoons pure vanilla extract
  • - For the Frosting:
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2-3 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Food coloring (optional, for variety)
  • For Decoration:
  • White and pink marshmallows (for the ears)
  • Pink sprinkles or colored sugar (for the inside of the ears)
  • Small edible eyes or chocolate chips (for the eyes)
  • Small pink candies or icing (for the nose)
  • Shredded coconut (optional, for fur texture)

Instructions

For Cupcakes:
1
Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3
In a medium bowl, whisk together the melted butter and sugar. Add the egg, yogurt, milk, and vanilla extract, mixing well after each addition.
4
Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
For Frosting:
1
Beat the softened butter on medium speed until creamy, about 2 minutes.
2
Gradually add powdered sugar, one cup at a time, beating on low until combined. Increase speed to high and beat for 3 minutes.
3
Add vanilla, cream, and salt. If desired, add a few drops of food coloring. Beat on high for 1 minute until fluffy and smooth.
Decoration:
1
Cut the marshmallows diagonally to make the ears. Dip the cut side into pink sprinkles or colored sugar.
2
Frost the cupcakes, then sprinkle shredded coconut over them for fur, if desired.
3
Place the marshmallow ears at the top, add the edible eyes or chocolate chips, and use the pink candies or icing for the nose.

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