If you are looking for an irresistibly cute and delicious treat to brighten up your spring celebrations, the Bunny Ears Easter Cupcakes Recipe is an absolute must-try. These charming cupcakes combine soft, moist cake with luscious, creamy frosting, topped off with adorable bunny ear marshmallows that bring a whimsical touch to any Easter table. Handmade with simple, everyday ingredients, this recipe makes baking festive fun and will have both kids and adults squealing with delight. Let me take you through each scrumptious step to whip up these delightful cupcakes that truly capture the joyful spirit of Easter.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to creating these delightful Bunny Ears Easter Cupcakes Recipe. Each component plays its part perfectly—flour for structure, butter for richness, and pink sugar sprinkles that add just the right pop of festive color.
- 1 ½ cups (190g) all-purpose flour: The foundation for fluffy, tender cupcakes.
- 1 ½ tsp baking powder: Helps the cupcakes rise beautifully and become light.
- ¼ tsp salt: Balances sweetness and enhances flavor.
- ½ cup (115g) unsalted butter, softened: Adds moistness and a velvety texture.
- ¾ cup (150g) granulated sugar: Sweetens the cake to just the right level.
- 2 large eggs: Binds everything and adds richness.
- 1 ½ tsp vanilla extract: Infuses warmth and depth of flavor.
- ½ cup (120ml) milk: Keeps the batter smooth and tender.
- 1 cup (230g) unsalted butter, softened (for frosting): Key for creamy, dreamy frosting.
- 3 cups (360g) powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 tbsp (30ml) heavy cream or milk: Adds lightness and the perfect spreadable consistency to the frosting.
- 1 tsp vanilla extract: Complements the frosting with a luscious aroma.
- Pink food coloring (optional): Brings a soft pastel hue that’s so Easter-perfect.
- Large marshmallows: Cut and transformed into cute bunny ears.
- Pink sugar sprinkles: Add sparkle and color to the bunny ears.
- Extra frosting: Used as edible glue to secure ears onto cupcakes.
How to Make Bunny Ears Easter Cupcakes Recipe
Step 1: Preheat and Prepare Your Pan
Getting started is easy and sets the stage for perfectly baked cupcakes. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This simple step ensures your cupcakes come out clean and ready for decorating, setting a smooth path for success.
Step 2: Make the Cupcake Batter
Begin by whisking the flour, baking powder, and salt together in a medium bowl—that’s your dry ingredients all set. In another bowl, beat your softened butter and sugar until light and fluffy, which creates the perfect base for that melt-in-your-mouth texture. Next, add the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract for its warm fragrance. Now, gradually alternate adding the dry mixture and the milk, which keeps the batter tender and moist. Be careful to mix just until combined to avoid tough cupcakes.
Step 3: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with your prepared batter for cupcakes that rise just right without spilling over. Pop them into your preheated oven for 18–20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This cooling step is crucial so your frosting doesn’t melt away.
Step 4: Prepare the Frosting
While the cupcakes cool, beat the softened butter for the frosting until creamy and smooth. Gradually incorporate the powdered sugar, mixing well to avoid lumps. Add the vanilla extract and heavy cream (or milk) and continue to whip until the frosting turns light and fluffy—perfect for piping! If you want your cupcakes to have a subtle pastel touch, mix in a few drops of pink food coloring now. This frosting is not only delicious but also provides the perfect canvas for your bunny ears.
Step 5: Frost the Cupcakes
Once your cupcakes have cooled completely, it’s time to get creative. Use a piping bag or a spoon to generously swirl frosting onto each cupcake, turning them into sweet little canvases ready for their bunny ear crowns. Generous frosting means your guests will enjoy every rich, creamy bite!
Step 6: Make the Bunny Ears
Now for the cutest part of the Bunny Ears Easter Cupcakes Recipe—the ears themselves. Cut large marshmallows diagonally to shape bunny ears. Press the cut, sticky sides into pink sugar sprinkles so they have that perfect rosy inner ear detail. Using a dab of extra frosting as edible glue, attach two ears onto each frosted cupcake, standing them up so they look just like a fluffy bunny’s ears peeking out.
Step 7: Serve and Enjoy!
Your Bunny Ears Easter Cupcakes are ready to bring smiles and joy! Gather your friends and family and watch how these sweet creations turn an ordinary day into a festive celebration filled with laughter and deliciousness.
How to Serve Bunny Ears Easter Cupcakes Recipe
Garnishes
To elevate the presentation of your Bunny Ears Easter Cupcakes Recipe, consider adding a few finishing touches. A sprinkle of edible glitter or a few pastel-colored mini candies can add extra sparkle and fun. Fresh mint leaves or tiny edible flowers placed gently around the cupcake base bring a natural, springtime vibe that pairs beautifully with the festive bunny ears.
Side Dishes
These cupcakes pair wonderfully with light, refreshing sides. Think fresh fruit salads featuring berries and citrus to cut through the sweetness or a simple glass of chilled lemonade or sparkling water with a twist of lime. These light accompaniments help balance the richness and keep the focus on your festive Bunny Ears Easter Cupcakes Recipe as the star dessert.
Creative Ways to Present
Presentation is half the fun! Arrange the cupcakes on a tiered cake stand surrounded by pastel-colored Easter grass or tiny chocolate eggs for an enchanting display. You can place them in decorative cupcake liners with cute Easter prints or nestle them inside small baskets for a charming gift idea that everyone will adore. Playful arrangements truly highlight the whimsy and warmth of this special recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Bunny Ears Easter Cupcakes Recipe can be stored in an airtight container at room temperature for up to two days. Keep them in a cool, dry place away from direct sunlight to preserve the freshness of the frosting and maintain the soft texture of the cupcakes. For longer storage, refrigeration is your friend but bring them back to room temperature before serving.
Freezing
If you want to prepare ahead or save some treats for later, these cupcakes freeze beautifully. Freeze unfrosted cupcakes wrapped tightly in plastic wrap and place them in an airtight container or freezer bag for up to three months. Thaw overnight in the fridge before frosting. For frozen frosted cupcakes, flash freeze first on a tray, then store in a container to avoid squishing the frosting. Let them thaw slowly in the fridge.
Reheating
When you’re ready to enjoy frozen cupcakes, bring them to room temperature naturally. If you prefer your cupcakes slightly warm, gently heat them in a microwave for 10–15 seconds—just enough warmth without melting the frosting. This cozy touch enhances the softness and flavor, making your Bunny Ears Easter Cupcakes Recipe feel fresh from the oven again.
FAQs
Can I use a different type of frosting?
Absolutely! While the classic buttercream frosting is perfect for the Bunny Ears Easter Cupcakes Recipe, you can try cream cheese frosting or whipped cream for a tangier or lighter alternative. Just ensure your frosting is firm enough to hold the marshmallow ears in place.
What if I don’t have pink food coloring?
No worries! The pink is optional and purely for fun color. You can leave the frosting white or use another pastel shade like lavender or mint green to keep with the Easter theme. The cupcakes will still taste fantastic regardless of the frosting color.
Can I make the cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a good-quality gluten-free flour blend. Just be sure it contains xanthan gum or another binder to keep the texture just right. Baking time might vary slightly, so keep an eye on them as they bake.
How do I prevent marshmallow ears from falling off?
Use extra frosting as edible glue to firmly attach the ears to the cupcake. Press the marshmallows gently but securely into the frosting and allow them to set for a few minutes before serving to help them stick well.
Can these cupcakes be made in advance for a party?
Definitely! You can bake and frost the cupcakes a day ahead and add the bunny ears on the party day to keep them fresh and perky. Just store the frosted cupcakes in a sealed container at room temperature or in the refrigerator if it’s warm.
Final Thoughts
There is something truly joyful about making and sharing the Bunny Ears Easter Cupcakes Recipe. From the simple ingredients to the fun decorating steps, it’s a wonderful way to bring family and friends together in the spirit of the season. Whether you’re baking for a special holiday or just to spread sweetness, these cupcakes will add that perfect touch of charm and indulgence. Give this recipe a try—you might just discover your new favorite festive treat!
Print
Bunny Ears Easter Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Bunny Ears Easter Cupcakes are a delightful and festive treat perfect for celebrating the holiday. Fluffy vanilla cupcakes are topped with creamy buttercream frosting, decorated with cute marshmallow bunny ears dipped in pink sugar sprinkles, bringing a fun and whimsical touch to your Easter dessert table.
Ingredients
Cupcake Batter
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ cup (120ml) milk
Buttercream Frosting
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tbsp (30ml) heavy cream or milk
- 1 tsp vanilla extract
- Pink food coloring (optional)
Decorations
- Large marshmallows
- Pink sugar sprinkles
- Extra frosting for sticking ears onto cupcakes
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined to form a smooth batter.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, continuing to beat until smooth. Mix in vanilla extract and heavy cream or milk, and if desired add pink food coloring until the frosting is light, fluffy, and evenly colored.
- Frost the Cupcakes: Using a piping bag or spoon, apply a generous swirl of the prepared frosting onto each cooled cupcake.
- Make the Bunny Ears: Cut large marshmallows diagonally to form ear shapes. Press the cut sides of the marshmallows into pink sugar sprinkles to decorate. Use extra frosting as glue to attach the marshmallow ears onto the frosted cupcakes, positioning them to look like bunny ears.
- Serve and Enjoy: Display your cute bunny ear cupcakes on a platter and serve immediately or store in a cool place until ready to enjoy.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- For a dairy-free variant, substitute butter with plant-based margarine and use plant-based milk and cream.
- Use gel or paste food coloring for more vibrant colors without thinning the frosting.
- Marshmallow ears can be prepped ahead and stored in an airtight container to save time.
- Store cupcakes refrigerated if not serving within the same day, bring to room temperature before serving.
