Easter Bunny Cupcakes

by Ericka Sanchez on April 7, 2020

How are you celebrating Easter during the quarantine this year? It looks like we will have an Easter egg hunt in our back yard. Since our shopping is very limited this week, I will be stuffing the plastic Easter eggs we use every year with little gift vouchers for my son.

Related Recipe: Strawberry Carlota

The vouchers will have”New Shoes!”, “chocolate bar!”, “$5 dollars!”, “Your Pick on Movie Night!”, “New Book!”. Some of these will have to be redeemed until after quarantine is over. So I guess you could say that we will be celebrating Easter all year as these little vouchers get redeemed.

One thing is for sure, I will be baking this Easter. These cute Easer Bunny cupcakes will make the holiday more special. You can use different candies, fruit and nuts to decorate. There are no rules here.

If you don’t want to bake from scratch, use a cake mix instead. It’s all about making the holiday memorable, happy and special during these tough times.

Want more Easter recipe inspiration? Visit Incredible Egg for more great ideas.

Photo courtesy of Incredible Egg.

Easter Bunny Cupcakes

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Author: Ericka Sanchez

Print Recipe

Description

Baking this Easter? Create these cute, fun and easy Easter Bunny Cupcakes with your family.

Ingredients

Scale

1/4 cup butter, room temperature

1/4 cup canola oil

3/4 cup granulated sugar

2 eggs

1 1/2 cups all purpose-flour

1/2 tablespoon baking powder

1/2 cup + 2 tablespoons buttermilk

Buttercream Frosting:
1 1/2 cups unsalted butter, room temperature

4 1/2 powdered sugar, sifted

5 tablespoons heavy cream or milk

1 tablespoons vanilla extract

1 pinch salt

Decorations:

2 cups shredded coconut, shredded

12 large marshmallows

1/2 cup pink sanding sugar

24 semi-sweet mini chocolate morsels

1 tablespoon pink fondant

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Instructions

Preheat oven to 350° F. Line muffin pan with 12 cupcake liners.

Combine butter, canola oil and sugar in a bowl of a stand mixer. Mix until well combined and creamy.

Add eggs, one at a time. Mix well after each addition. Stir in vanilla extract.

Whisk together flour, baking powder and salt in a separate medium bowl.

Add buttermilk, 1/4 cup at a time, alternating with flour mixture and mixing with large spoon until just combined after each addition. Do not overmix.

Divide batter between lined cupcake molds. Bake for 18-22 minutes until golden brown.

Remove from oven and let cool on a wire rack.

To make buttercream frosting, mix unsalted butter, powdered sugar, heavy cream, vanilla extract and salt; use a whip attachment, starting slowly and gradually increasing the speed until light and fluffy. Add more cream or powdered sugar as needed to get the desired consistency.

For decoration:

Ice cupcakes with whipped white frosting.

Cover each iced cupcake evenly with coconut flakes.

Cut marshmallows in half diagonally and dip cut sides into pink sugar.

Place two marshmallow halves onto each cupcake to make ears.

Place two chocolate morsels onto each cupcake to make eyes.

Roll a 1/2-inch ball of fondant in the pink sugar. Place on cupcake to make nose.