5 from 42 votes
Easter Bunny Cupcakes
Easter Bunny Cupcakes are moist vanilla cupcakes with optional sprinkles, topped with creamy buttercream frosting rolled in coconut for a textured finish. Decorated with marshmallow halves dipped in pink sanding sugar to form bunny ears and fondant or buttercream details for facial features, these cupcakes are festive and whimsical. Baking tips ensure a light, soft crumb and perfect rise, ideal for holiday celebrations or kid-friendly treats.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
cupcakes
Calories:
293 kcal
Course:
Dessert
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 cupcakes
Amount Per Serving
Calories 293
% 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.