Easter Bunny Cupcakes (Print version)
Soft vanilla Easter Bunny Cupcakes topped with coconut frosting, marshmallow ears, and simple candy faces.
# Ingredients:
For the vanilla cupcakes
01 -
1 1/4 cups (155 g) all-purpose flour
02 -
1 1/4 teaspoons baking powder
03 -
1/4 teaspoon fine salt
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
3/4 cup (150 g) granulated sugar
06 -
2 large eggs, at room temperature
07 -
2 teaspoons vanilla extract
08 -
1/2 cup (120 ml) whole milk, at room temperature
For the frosting and decorations
09 -
1/2 cup (113 g) unsalted butter, softened
10 -
2 cups (240 g) confectioners' sugar
11 -
1-2 tablespoons heavy cream or milk
12 -
1 teaspoon vanilla extract
13 -
1/4 teaspoon coconut extract, optional
14 -
Pinch of fine salt
15 -
1 cup (85 g) sweetened shredded coconut
16 -
12 large marshmallows
17 -
1/4 cup pink sanding sugar
18 -
24 mini chocolate chips or black candy pearls
19 -
12 pink candy pearls or small pink jelly beans
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 -
Beat the butter and sugar with an electric mixer for 2-3 minutes, until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Add the dry ingredients in two additions, alternating with the milk, and mix just until smooth.
04 -
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16-19 minutes, until the tops spring back and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
05 -
Beat the softened butter until creamy. Add confectioners' sugar, 1 tablespoon cream, vanilla, coconut extract if using, and salt. Beat for 2 minutes until fluffy, adding a little more cream only if needed.
06 -
Cut each marshmallow diagonally with kitchen scissors. Press the sticky cut side of each piece into pink sanding sugar to make 24 ears.
07 -
Spread or pipe frosting over each cooled cupcake. Press shredded coconut onto the frosting, add two marshmallow ears, then place two mini chocolate chips for eyes and one pink candy for the nose.
# Good to know:
01 -
Bake the cupcakes up to 1 day ahead and decorate before serving.
02 -
Use room-temperature eggs and milk for a smoother batter.
03 -
Best served at room temperature.