Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are such cute cupcakes for Easter! Your family will love them. My family went crazy when I made them.


Recipe Summary

1 hr
30 mins
30 mins
2 hrs
2 dozen cupcakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

  • Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.

  • Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.

  • Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.

  • Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

Cook's Note:

You can also use a box cake recipe. This cuts down on preparation time. Make sure when you cut the graham cracker ears to leave a point at the end to insert in the cupcake. Enjoy!

Nutrition Facts

401 calories; protein 3.4g; carbohydrates 60.8g; fat 16.5g; cholesterol 0.5mg; sodium 198.5mg. Full Nutrition