Easter Bunny Cupcakes
User Reviews
5.0
12 reviews
Excellent
Easter Bunny Cupcakes
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These cute Easter bunny cupcakes combine a vanilla cupcake, a vanilla buttercream, and marshmallow Easter bunny ears for the most adorable Easter treat ever!
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Ingredients
Cupcakes
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup whole milk
Buttercream
- ¾ cup unsalted butter (softened)
- 3 cups powdered sugar
- ¼ cup whole milk
- 1 tsp vanilla extract
Bunny Ears
- 12 marshmallows
- ¼ cup pink sanding sugar
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Instructions
Cupcakes
- Preheat oven to 325°F and line a 12 cupcake tin with paper liners.
- In a large mixing bowl, beat the sugar and butter until it is light and fluffy.
- Add eggs one at time and continue beating until the mixture has doubled in volume and is very light.
- Add vanilla extract and mix well.
- Combine the flour and baking powder in a separate bowl.
- Add 1/3 of the dry mixture to the creamed mixture and beat well then add 1/3 of the milk and beat again. Alternate adding dry ingredients and milk until everything is well incorporated.
- Pour batter evenly between the 12 cupcake liners then bake for 16-18 minutes or until the cupcakes are lightly browned and spring back when touched in the center.
- Place baked cupcakes on a cooling rack until completely cooled.
- Place buttercream in a piping bag with a piping tip then pipe the buttercream onto the cooled cupcakes.
- For the bunny ears, cut the marshmallows in half diagonally, dip the cut side into the sanding sugar, then place them into the buttercream on each cupcake.
Buttercream
- Beat butter in a large mixing bowl until smooth and creamy, then add the powdered sugar and beat until it's well combined. It will look dry at this point.
- Add milk and vanilla extract and beat on high for at least 5 minutes, until it is very light and fluffy.
Notes
- Store cupcakes at room temperature for 2-3 days in an airtight container. If you know that you won’t be serving the cupcakes right away, I recommend frosting and decorating with the ears closer to the time you’ll be serving.
- Freeze unfrosted cupcakes in an airtight freezer safe bag for up to three months. Freeze the cupcakes individually and then place them all frozen in a bag together to prevent them from sticking to each other. Warm to room temperature before frosting and serving.
Nutrition Information
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Calories
419kcal
(21%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
27mg
(1%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
661IU
(13%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 27mg | 1% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 661IU | 13% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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