0 from 12 votes
Easter Bunny Cupcakes
These cute Easter bunny cupcakes combine a vanilla cupcake, a vanilla buttercream, and marshmallow Easter bunny ears for the most adorable Easter treat ever!
Prep Time
25 mins
Cook Time
25 mins
Total Time
41 mins
Servings: 12 cupcakes
Calories: 419 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.