Easter Bunny Cupcakes

Hop into the joy of spring with these irresistibly adorable Easter Bunny Cupcakes! Perfect for celebrating Easter or any springtime gathering, these fluffy vanilla cupcakes are topped with a luscious buttercream frosting and a sprinkle of sweetened coconut to mimic bunny fur. Each cupcake is decorated with marshmallow ears dipped in pink sanding sugar, chocolate chip eyes, and a jellybean nose, creating a delightful bunny face that's almost too cute to eat. With just 25 minutes of prep time, these festive treats are as easy to make as they are to devour. Ideal for Easter parties, family get-togethers, or as a fun baking project with kids, these themed cupcakes will add a whimsical and delicious touch to your holiday dessert table.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:18 mins

Total Time:43 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter
• 2 eggs
• 0.5 cup whole milk
• 1 teaspoon pure vanilla extract
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 3 cups powdered sugar
• 3 tablespoons heavy cream
• 1 cup shredded sweetened coconut
• 12 large marshmallows
• 0.25 cup pink sanding sugar
• 24 mini chocolate chips
• 12 pink jellybeans

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 16–18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and allow them to cool completely on a wire rack.

Step 9

While the cupcakes cool, prepare the frosting by beating the powdered sugar, heavy cream, and 0.5 cup of unsalted butter together until smooth and fluffy.

Step 10

Spread a layer of frosting on top of each cupcake, then sprinkle and press shredded coconut gently onto the frosting for a 'fluffy bunny' effect.

Step 11

To create the bunny ears, cut each large marshmallow in half diagonally. Dip the sticky cut side of each marshmallow piece into pink sanding sugar.

Step 12

Press two marshmallow ears into the top of each cupcake.

Step 13

Add two mini chocolate chips for the bunny’s eyes and a pink jellybean as the nose.

Step 14

Serve and enjoy your adorable Easter Bunny Cupcakes!

Nutrition Facts

Serving size	1920.7 grams (1920.7g)

Amount per serving	% Daily Value*
Calories	7042

Total Fat 168.20g	216%
Saturated Fat 98.70g	494%
Polyunsaturated Fat 0.10g
Cholesterol 556mg	185%
Sodium 1581mg	69%
Total Carbohydrate 1401.20g	510%
Dietary Fiber 27.30g	98%
Total Sugars 1101.60g
Protein 59.10g	118%

Vitamin D 136IU	678%
Calcium 477mg	37%
Iron 24mg	134%
Potassium 565mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 3.2%

Carbs: 76.2%