Easter is the perfect time to celebrate with sweet treats, and these Easter Bunny Cupcakes are as delightful to look at as they are to eat. Featuring soft and fluffy vanilla cupcakes topped with pastel buttercream and adorable bunny ear decorations, these treats will brighten up any Easter gathering.
These cupcakes are easy to make and decorate, making them a fun baking project for both kids and adults. The light and moist vanilla base pairs beautifully with the creamy buttercream frosting, creating a balanced and satisfying dessert. Plus, with pastel colors and bunny-themed details, they fit right in with the festive spring season.
The bunny ears, made from marshmallows coated in pink sugar, add a playful touch that makes these cupcakes stand out. Mini chocolate chips form the eyes, giving each bunny a sweet expression. You can customize the colors to match your Easter décor or let each cupcake take on a unique personality.
Whether you’re hosting an Easter brunch, looking for a fun treat to make with family, or simply craving something festive, these cupcakes are a must-try. They’re simple to prepare but look impressive on any dessert table, making them a guaranteed hit at your celebration.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- ½ cup milk
For the pastel buttercream frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Food coloring (pink, purple, yellow, or blue)
For decoration:
- Marshmallows (for bunny ears)
- Pink sanding sugar
- Mini chocolate chips (for bunny eyes)
Instructions:
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
- Bake the Cupcakes: Fill the cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
- Make the Frosting: Beat the butter and powdered sugar together until light and fluffy. Add the milk and vanilla extract, then mix until smooth. Divide into bowls and add food coloring as desired.
- Pipe the Frosting: Transfer the buttercream to a piping bag fitted with your preferred tip and pipe swirls of frosting onto each cupcake.
- Create Bunny Ears: Cut marshmallows diagonally and dip the sticky side in pink sanding sugar. Place them on top of the frosting to resemble bunny ears.
- Add Bunny Faces: Press mini chocolate chips onto the frosting to create bunny eyes. Optionally, add a tiny dot of frosting for a bunny nose.
- Serve and Enjoy: Display these adorable Easter Bunny Cupcakes and enjoy the festive delight they bring to your celebration!
Variations:
- Chocolate Bunny Cupcakes: Swap out ¼ cup of flour for cocoa powder to create a rich chocolate version.
- Coconut Topping: Sprinkle shredded coconut over the frosting for a fluffy bunny fur effect.
- Carrot Cake Version: Use a carrot cake cupcake base for a classic Easter flavor.
Tips:
- Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- For extra fun, use candy-coated chocolate pieces for bunny noses in different colors.
- If you don’t have pink sanding sugar, use a touch of pink food coloring on the marshmallow ears.
- Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
These Easter Bunny Cupcakes will be the star of your dessert table! They’re fun to make, delicious to eat, and bring a cheerful springtime vibe to any celebration.
