Easter Bunny Cupcakes

4.5
(4)

Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.

1
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
30
Yield:
30 cupcakes

Ingredients

  • 1 cup unsalted butter, softened

  • 2 tablespoons unsalted butter, softened

  • 1 ¾ cups white sugar

  • 3 eggs

  • 2 teaspoons grated lemon zest

  • 1 teaspoon vanilla extract

  • 3 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 (16 ounce) container sour cream

Buttercream Frosting:

  • 1 cup unsalted butter, softened

  • 2 tablespoons unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 5 cups confectioners' sugar

  • 2 tablespoons milk

Decoration:

  • 30 large marshmallows, cut in half lengthwise

  • 1 cup pink sugar sprinkles

  • 30 candy-coated milk chocolate pieces (such as M&M's®)

  • 1 (1.5 ounce) tube black decorating gel

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.

  2. Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.

  3. Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.

  4. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  5. Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.

  6. Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.

  7. Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

Nutrition Facts (per serving)

401 Calories
19g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 401
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 55%
Cholesterol 62mg 21%
Sodium 137mg 6%
Total Carbohydrate 56g 20%
Dietary Fiber 0g 1%
Total Sugars 37g
Protein 3g
Vitamin C 0mg 2%
Calcium 36mg 3%
Iron 1mg 5%
Potassium 74mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love