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
Scale
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.
