Bunny Butt Cupcakes

Name: Bunny Butt Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 20 cupcakes
Ingredients: 2 ¼ cups cake flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¼ cups whole milk; 4 large egg whites; ½ cup unsalted butter; 1 ½ cups sugar; seeds scraped from one vanilla bean; 2 teaspoons pure vanilla extract; 1 ½ cups unsalted butter; 1 ½ pounds powdered sugar; 2 teaspoons clear vanilla extract; 2-3 tablespoons heavy cream or milk; 1 cup shredded sweetened coconut; 8 vanilla candy melt wafers; 24 Campfire® Mini Marshmallows; bunny feet decorations

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
20 cupcakes
Course
Cake

Bunny Butt Cupcakes

Iris Warren

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Bunny Butt Cupcakes are the perfect dessert for your Easter brunch. They’re light, fluffy and totally adorable.

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Ingredients

Servings

2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk room temperature
4 large egg whites room temperature
½ cup unsalted butter at room temperature
1 ½ cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

For the Frosting:

1 ½ cups unsalted butter softened
1 ½ pounds powdered sugar 24 ounces, sifted
2 teaspoons clear vanilla extract this helps maintain the bright white color
2-3 tablespoons heavy cream or milk
1 cup shredded sweetened coconut
8 vanilla candy melt wafers
24 Campfire® Mini Marshmallows
bunny feet decorations

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Instructions

For the Cupcakes

Preheat oven to 350°F. Line cupcake pan with paper liners.
In a large bowl, sift together the flour, baking powder and salt.
In a medium bowl, whisk together the milk and egg whites.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light.
Add in the vanilla extract and one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated.
Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
Using a large scoop (about 3 tablespoons), distribute the batter between 20 muffin wells, filling each well 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for five minutes.
With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
Add in vanilla and mix on low speed until incorporated.
Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
Reserve 1/4 cup buttercream. Use remaining buttercream to pipe onto cooled cupcakes.
Dip each cupcake into the shredded coconut to coat the frosting.
Melt the vanilla candy melts according to package directions. Dip half of each mini marshmallow into the melted candy melts and then dip in coconut to create fluffy bunny tails.
Use the reserved buttercream to adhere the bunny tails and bunny feet onto the coconut coated cupcakes.