Hop into the Easter season by making deliciously adorable Easter bunny cupcakes, using baking staples you likely have on-hand. For more recipe inspiration and at home Easter activities, visit https://www.incredibleegg.org/Easter/

 

Easy Easter Bunny Cupcakes:

Total Time: 80 min

Cook Time: 20 min

Prep Time: 60 min

Makes: 12 servings

 

Ingredients:

Batter: 

  • 2  Large EGGS
  • 1 1/4 cup butter, softened to room temperature
  • 1/4 cup canola oil
  • 3/4 cup granulated sugar
  • 1/2 Tbsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 Tbsp. baking powder
  • 1/2 cup + 2 Tbsp. buttermilk

Buttercream frosting:

  • 1.5 cups unsalted butter, softened to room temperature
  • 4.5 cups powdered sugar, sifted
  • 5 Tbsp. heavy cream or milk
  • 1 Tbsp. vanilla extract
  • 1 pinch fine table salt

Decorations:

  • 2 cups sweetened shredded coconut
  • 12 large marshmallows
  • 1/2 cup pink sanding sugar
  • 24 semi-sweet mini chocolate morsels
  • 1 Tbsp. pink fondant

 

Directions:

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  1. PREHEAT oven to 350°F. LINE muffin pan with 12 cupcake liners.
  2. COMBINE butter, canola oil and sugar in a bowl of a stand mixer. MIX until well combined and creamy.
  3. ADD eggs, one at a time. MIX well after each addition. STIR in vanilla extract.
  4. WHISK together flour, baking powder and salt in a separate medium bowl.
  5. ADD buttermilk, 1/4 cup at a time, ALTERNATING with flour mixture and MIXING with large spoon until just combined after each addition. Do not over mix.
  6. DIVIDE batter between lined cupcake molds. BAKE for 18-22 minutes or until golden brown.
  7. REMOVE from oven and let cool on a wire rack.
  8. To make buttercream frosting, MIX unsalted butter, powdered sugar, heavy cream, vanilla extract and fine table salt; use a whip attachment, starting slowly and gradually increasing the speed until light and fluffy. ADD more cream or powdered sugar as needed to get the desired consistency.

 

For Decoration:

  • ICE cupcakes with the whipped white frosting.
  • COVER each iced cupcake evenly with coconut flakes.
  • CUT marshmallows in half diagonally and DIP cut sides into pink sugar.
  • PLACE two marshmallow halves onto each cupcake to make ears.
  • PLACE two chocolate morsels onto each cupcake to make eyes.
  • ROLL a 1/2 inch ball of fondant in the pink sugar. PLACE on cupcake to make a nose.