Easter Bunny Cupcakes
User Reviews
5
Easter Bunny Cupcakes
Description
The cupcake batter combines all-purpose flour, sugar, baking soda, baking powder, salt, melted unsalted butter, eggs, vanilla extract, sour cream, milk, and optional sprinkles. Mixing just until combined helps maintain a light texture. Baking at a moderate temperature until centers are springy prevents overbaking and caramelized edges.
The buttercream frosting is creamed butter combined with confectioners' sugar, cream, and optional vanilla extract and salt, whipped to smooth consistency. After applying a generous layer, the cupcakes are rolled in sweetened shredded coconut for a fluffy, tactile surface resembling fur.
For decoration, marshmallows are halved diagonally and coated in pink sanding sugar to form bunny ears, and small fondant balls or thickened buttercream can be shaped for noses and eyes with chocolate chips. These cupcakes are festive for Easter or springtime gatherings.
Measuring flour by weight or using fluff-and-level technique helps ensure proper texture. Rotating pans during baking and monitoring doneness yields evenly cooked cupcakes. The buttercream can be thickened further by adding more powdered sugar if needed for shaping decorations without fondant.
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 butter 170g, melted, unsalted
- 3 egg room temperature
- 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 butter 453g, room temperature, unsalted
- 8 cups confectioners' sugar 880g
- 1/2 cup cream 118mL
- 1 tsp vanilla extract optional
- 1/2 tsp salt optional
For the Assembly:
- 1 tbsp fondant
- 1/2 cup sanding sugar 198g, pink
- 12 marshmallows
- 24 chocolate chips small
- 2 cups coconut 200g, approximately, sweetened shredded
Instructions
For the Cake:
- Sift the flour, sugar, baking powder, baking soda and salt into a large bowl then whisk together and set aside.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the buttercream:
- Cream the butter then add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
To Decorate:
- Ice the cupcakes. I use.d a large round tip but you can also snip the tip off a piping bag
- Roll in coconut
- Cut marshmallows in half diagonally. Dip cut sides in the sanding sugar.
- Roll fondant into small balls. Wet and roll in sanding sugar.
- Place ears, noses and eyes on the cupcakes and serve!
Notes
- Use a kitchen scale or fluff and level method for measuring flour to avoid dense cupcakes.
- Rotate the baking pan halfway through baking and watch closely near the end to prevent dark edges and ensure light, moist centers.
- Check doneness by springiness of centers and a clean toothpick test before removing from oven.
- If fondant is unavailable or not preferred, a thicker buttercream made by adding extra powdered sugar can be used for shaping noses and decorations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cupcakes
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 2.2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 202mg | 8% |
| Potassium | 40mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 31g | 62% |
| Vitamin A | 80IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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