Bunny Cupcakes: Cute Easter Recipe
Butter and buttermilk cupcakes topped with buttercream frosting and decorated as bunnies with marshmallow ears and coconut fur.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour 188g
- 3/4 cup granulated sugar 150g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113g, room temperature
- 2 large eggs room temperature
- 1/2 cup buttermilk 120ml, or plain yogurt diluted with a little milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or extra melted butter
- Optional chocolate version: replace 1/3 cup (42g) flour with 1/3 cup (30g) unsweetened cocoa powder and add 2 tablespoons (25g) extra sugar
Buttercream Frosting
- 1 cup unsalted butter 226g, room temperature
- 2 1/2 to 3 cups powdered sugar 300-360g, sifted
- 2 to 3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract for frosting
- Optional stabilizer: 1 tablespoon meringue powder or 1 teaspoon cornstarch
Decorations
- 12 large marshmallows for ears
- Mini marshmallows or a sharp knife to cut ears
- Pink food coloring or pink sanding sugar for ear centers
- 1 1/2 cups sweetened shredded coconut 170g, for coconut fur option
- Extra buttercream in a piping bag with a small star or grass tip for piped fur option
- Mini chocolate chips or black icing for eyes
- Jelly beans or pink candy for noses
- Pink sanding sugar or pink gel food coloring for ear centers
- Salt and any extra vanilla or flavor extracts you prefer
Instructions
Cupcakes
Preheat oven and liners:
Heat oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan.Whisk dry ingredients:
Combine 1 1/2 cups (188g) all-purpose flour, 3/4 cup (150g) granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a bowl; whisk together.Cream wet ingredients:
In a separate bowl, cream 1/2 cup (113g) room-temperature unsalted butter with 2 large eggs, 1/2 cup (120ml) buttermilk, 1 tsp vanilla, and 2 tbsp vegetable oil or melted butter until smooth and slightly aerated.Combine wet and dry:
Gently incorporate the wet ingredients into the dry mixture, mixing only until combined; avoid overmixing. For a chocolate variant, substitute 1/3 cup (42g) flour with 1/3 cup (30g) unsweetened cocoa powder and include an extra 2 tbsp (25g) sugar.Fill and bake cupcakes:
Distribute the batter evenly among the liners, about 12 portions. Bake for 17 to 22 minutes, or until a toothpick inserted in the center emerges clean. Let cool in the pan for 5 minutes, then move to a wire rack to cool entirely.
Buttercream Frosting
Make buttercream frosting:
Prepare the buttercream: Beat 1 cup (226g) room-temperature unsalted butter until fluffy. Slowly add 2 1/2 to 3 cups (300-360g) sifted powdered sugar, 1 tsp vanilla, and 2 to 3 tbsp milk or cream. For a stiffer frosting in hot conditions, incorporate 1 tbsp meringue powder or 1 tsp cornstarch.
Decorations
Shape marshmallow ears:
To make marshmallow ears: Cut 12 large marshmallows into ear shapes using a sharp knife, or halve mini marshmallows. Apply a small amount of pink food coloring or press pink sanding sugar into the center. Attach to the cupcake with a dot of frosting.Apply coconut fur:
For coconut fur: Apply a thin layer of buttercream to each cupcake, then press 1 1/2 cups (170g) sweetened shredded coconut onto the surface to form a fluffy coat.Pipe fur texture:
For piped fur: Equip a piping bag with a small star or grass tip, fill with extra buttercream, and pipe short strokes around the cupcake to create a fur texture. Test on a plate first to achieve a messy-cute look.Add eyes and nose:
Insert mini chocolate chips or dot black icing for eyes. Position a jelly bean or pink candy for the nose. If using marshmallow ears, insert them at a slight angle for a floppy appearance.Chill and store:
If needed, chill briefly to set decorations, then serve. Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for optimal flavor.