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Easter Chick & Bunny Cupcakes
4.9 from 369 votes

Easter Chick & Bunny Cupcakes

These Easter Chick & Bunny Cupcakes are made with a basic vanilla cupcake base topped with creamy buttercream frosting tinted with yellow coloring. The cupcakes are baked to a tender crumb and then decorated using piped frosting in yellow and white with added sugar paste details to resemble chicks and bunnies. The combination of soft cake with sweet, smooth frosting and playful decorations makes these cupcakes festive treats suited for spring celebrations.

Prep Time
55 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 6 servings
Course: Dessert
Cuisine: Greek, International

Ingredients

For the cupcakes:
  • 140 g all-purpose flour
  • ½ tsp baking powder
  • 2 egg medium, white
  • 120 g sugar
  • 120 ml sunflower oil
  • 4 tbsp strained yogurt
  • ½ tsp vanilla extract
For the frosting:
  • 240 g powdered sugar
  • 120 g butter at room temperature
  • 2 tbsp heavy cream full fat
  • ½ tsp vanilla extract
  • yellow food coloring
For the assembly and decoration:
  • sugar paste white
  • sugar paste black
  • sugar paste pink
  • Chocolates small

Instructions

For the cupcakes:
    Cup of Yum
  1. Place the flour in a bowl along with the baking powder and set aside.
  2. In another large bowl, add the egg whites and sugar, and whisk until fluffy. Then add the sunflower oil, vanilla extract and yogurt, and stir until the mixture is homogenized.
  3. Pour the flour mix in in batches while stirring.
  4. Pour the above mix into 6 cupcake molds lined with butter and flour, and bake in a preheated oven at 175°C/345° F for 18-20 minutes.
  5. Once ready, unmold the cupcakes and let them cool completely.
For the frosting:
  1. Place the butter into the mixer bowl and whisk at high speed until fluffy.
  2. Add the powdered sugar, vanilla extract and heavy cream, and continue stirring until the mixture is homogenized.
  3. Divide the mixture into 2 parts and add the yellow food coloring to one of them.
  4. Pour the 2 colors of frosting into 2 pastry bags.
For the decoration:
  1. Decorate the cupcakes with frosting. Add eyes to the yellow frosted ones, using the white and black sugar paste. Use the pink sugar paste for the hair and small chocolates for the nose.
  2. On the white frosted cupcakes, add ears using white sugar paste, black sugar paste for the whiskers and pink sugar paste for the the nose. Add 2 small chocolates for the eyes.
  3. Serve and keep leftover cupcakes refrigerated.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.