Name: easter bunny cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup unsalted butter (softened); 3 large eggs; 1 teaspoon vanilla extract; 0.5 cup milk; 1 cup vanilla buttercream frosting (store-bought or homemade); pink and white candy melts for bunny ears; chocolate chips for eyes; mini marshmallows for noses

Jump to Recipe

If you’re on the lookout for a delightful treat that brings both sweetness and a touch of whimsical charm, these easter bunny cupcakes are just what you need. Perfect for spring celebrations or simply brightening up any day, they combine a soft, fluffy cupcake base with creamy vanilla buttercream and cute bunny-inspired decorations that are guaranteed to put a smile on everyone’s face. From the tender crumb to the adorable faces made with candy melts and marshmallows, this recipe is as joyful to make as it is to eat.

easter bunny cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these easter bunny cupcakes plays its part, from the tender crumb of the cupcake to the creamy frosting and the playful decorations. The simple, everyday staples come together to create something truly special, while the candy melts and marshmallows add that magical touch.

1.5 cups all-purpose flour: This is the foundation that ensures your cupcakes have the perfect soft yet sturdy texture.
1 cup granulated sugar: Provides the right amount of sweetness to balance the flavors without overpowering.
1.5 teaspoons baking powder: The secret leavening agent that helps the cupcakes rise beautifully and stay light.
0.5 teaspoon salt: Enhances flavor by balancing the sweetness and intensifying other ingredients.
0.5 cup unsalted butter (softened): Adds richness and moistness to the cupcake batter.
3 large eggs: Bind everything together while contributing to the structure and moisture.
1 teaspoon vanilla extract: A must-have for that warm, comforting aroma and flavor.
0.5 cup milk: Keeps the batter smooth and tender for the perfect crumb.
1 cup vanilla buttercream frosting: Whether store-bought or homemade, this creamy frosting is essential for the classic cupcake finish.
Pink and white candy melts: Used to create those irresistible bunny ears that bring the cupcakes to life.
Chocolate chips: Perfect little eyes that add character and a bit of chocolatey goodness.
Mini marshmallows: Soft, sweet noses that complete each bunny face with an adorable touch.

How to Make easter bunny cupcakes

Step 1: Prepare Your Oven and Liners

Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners. This ensures the cupcakes bake evenly and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combining all the dry ingredients first helps them distribute evenly throughout the batter for consistent flavor and texture.

Step 3: Add Wet Ingredients and Blend

Add softened butter, eggs, vanilla extract, and milk to the dry mixture. Using an electric mixer on medium speed, beat everything for about two minutes until your batter is smooth and homogenous — no flour streaks in sight! This step is key to ensuring your cupcakes come out tender and fluffy.

Step 4: Fill the Cupcake Liners

Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Proper filling allows enough room for the cupcakes to rise without spilling over.

Step 5: Bake and Cool

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, place the cupcakes on a wire rack and let them cool thoroughly before frosting — warm cupcakes will make the frosting melt and slide off.

Step 6: Frost Your Cupcakes

Generously pipe the vanilla buttercream frosting on top of each cooled cupcake. Make sure to create a nice, thick layer to provide a sturdy base for the decorations and to indulge your taste buds in sweet creaminess.

Step 7: Craft Bunny Ears

Melt the pink and white candy melts according to package directions. Using a piping bag, create bunny ear shapes on parchment paper and let them harden. These little ears give your cupcakes that charming easter bunny cupcakes identity!

Step 8: Assemble the Bunny Faces

Place two white candy ears on each frosted cupcake, using the frosting as an adhesive. Add two chocolate chip eyes and a mini marshmallow nose on each cupcake to complete the bunny’s adorable face.

How to Serve easter bunny cupcakes

Garnishes

Beyond the classic bunny ears and faces, you can add a sprinkle of pastel-colored sugar crystals or edible glitter to give your easter bunny cupcakes an extra cute, festive sparkle. Fresh mint leaves or tiny edible flowers also brighten the presentation beautifully.

Side Dishes

These cupcakes deserve equally fresh and spring-inspired companions. Serve them alongside light fruit salads with strawberries, blueberries, or kiwi, or a refreshing glass of citrus- infused water or lemonade for a perfectly balanced Easter dessert spread.

Creative Ways to Present

Try arranging the cupcakes on a platter lined with faux grass or shredded coconut dyed green to mimic a meadow where your easter bunny cupcakes are “hopping.” Alternatively, display them in mini baskets or colorful Easter egg cartons for an irresistibly festive vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover easter bunny cupcakes in an airtight container at room temperature for up to two days, or in the fridge if your kitchen is warm. The frosting is best enjoyed fresh, but chilling prevents spoilage for short-term storage.

Freezing

You can freeze the unfrosted cupcakes for up to three months. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw completely before frosting and decorating to retain that perfect texture and appearance.

Reheating

If you want to enjoy the cupcakes a bit warm, gently microwave for about 10 seconds. Avoid heating too long or with frosting on, as the creamy topping may melt and lose its charm.

FAQs

Can I substitute the butter with oil?

You can, but keep in mind that butter adds richness and flavor that oil lacks. If using oil, opt for a mild-flavored one like vegetable or canola, and reduce the quantity to about ⅓ cup for the same moisture.

What if I don’t have candy melts for the ears?

White chocolate chips or candy melts of similar texture will work great. You can also use fondant shaped into ears or even pretzel sticks dipped in white chocolate for a crunchy twist.

How do I make the frosting less sweet?

Try using less sugar in the buttercream or balance the frosting by incorporating a small amount of cream cheese; it adds tanginess and cuts down the sweetness nicely.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend, and make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.

How far in advance can I decorate the cupcakes?

Best to frost and decorate the cupcakes on the same day you plan to serve them to keep the candy ears and marshmallow noses fresh and intact, but you can prepare the baked cupcakes a day ahead.

Final Thoughts

These easter bunny cupcakes are more than just a dessert — they’re a joyful creation that brings smiles and sweet moments to any table. Whether you’re baking with kids, surprising friends, or brightening your own day, they are sure to become a cherished favorite. So grab your mixing bowl and get ready to make some happy bunnies hopping into your kitchen!

easter bunny cupcakes Recipe

★★★★★

5.3 from 27 reviews

Author: Ethan
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight in these charming Easter Bunny Cupcakes that combine a classic vanilla cupcake base with a creamy buttercream frosting and adorable bunny-themed decorations. Perfect for spring celebrations, these cupcakes are both visually appealing and delicious, making them a hit with kids and adults alike.

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, stirring thoroughly to ensure even distribution.
Add Wet Ingredients: Incorporate the softened butter, eggs, vanilla extract, and milk into the dry ingredients. Using an electric mixer on medium speed, beat for about 2 minutes until the batter is smooth and fully combined.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake Cupcakes: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Then, remove the cupcakes and let them cool completely on a wire rack.
Frost Cupcakes: Once cooled, use a piping bag to generously frost each cupcake with the vanilla buttercream frosting for a smooth and creamy finish.
Create Bunny Ears: Melt the pink and white candy melts according to the package instructions. Pipe bunny ear shapes onto parchment paper and allow them to harden completely.
Decorate Cupcakes: Place two white candy ears on top of each frosted cupcake, securing them with a bit of frosting. Add two chocolate chips for eyes and a mini marshmallow for the nose to complete the bunny face.

Notes

Ensure the cupcakes are fully cooled before frosting to prevent melting the buttercream.
You can make the vanilla buttercream frosting at home or use store-bought for convenience.
Use wax or parchment paper when piping the candy melts to prevent sticking.
For a fun variation, use colored mini marshmallows or edible glitter.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American