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Adorable Easter Bunny Cupcakes Recipe

Adorable Easter Bunny Cupcakes

Tender vanilla cupcakes are topped with vanilla buttercream, shredded coconut, and marshmallow bunny ears for a playful Easter dessert. This recipe makes 12 festive cupcakes.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1/2 cup Milk
Frosting and Decorations
  • 1/2 cup Unsalted butter, softened
  • 3 cups Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoons Milk or heavy cream
  • 1 cup Sweetened shredded coconut
  • 12 Large marshmallows
  • As needed Pink sanding sugar or pink decorating icing
  • 24 Mini chocolate chips
  • 12 Small pink candies or pink icing
  • 24 Small white candies or chocolate chips, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.
  3. Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is combined, then divide it among the liners, filling each about two-thirds full.
  4. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool the cupcakes completely for about 30 minutes before frosting.
  5. Beat the softened frosting butter until smooth, gradually add the confectioners’ sugar, and mix in the vanilla. Add enough milk or heavy cream to create a smooth, spreadable frosting.
  6. Frost each cupcake generously and cover the frosting with shredded coconut. Cut each marshmallow lengthwise into two oval pieces, dip the sticky cut side in pink sanding sugar or add a stripe of pink icing, and insert two halves into each cupcake.
  7. Add two mini chocolate chips for eyes and one small pink candy or dot of pink icing for each nose. Add optional white candies or chocolate chips for cheeks, then serve or chill until ready.

Notes

Cool cupcakes completely before frosting so the buttercream stays firm and the coconut and marshmallow ears do not slide. Kitchen scissors lightly dusted with confectioners’ sugar make cleaner marshmallow cuts. A boxed white or vanilla cake mix and prepared vanilla frosting can be used as shortcuts; one standard mix generally makes 24 cupcakes, so use half the batter for a 12-cupcake batch or prepare the full mix for a larger gathering.