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.

Ingredients

Scale

Cake 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

Frosting and Decoration Ingredients

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

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

Nutrition

Serving Size: 1 cupcake
Calories: 280 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: Easter cupcakes, bunny cupcakes, vanilla cupcakes, Easter dessert, spring treats, butterfly themed cupcakes, holiday cupcakes