Easter Bunny Cupcakes
Our variation of Bunny Cupcakes make a fun Easter dessert as much as they do a dessert for spring festivities, like picnics, birthday parties and Mother's Day. All you need to make these easy bunny cupcakes is a box of cake mix, the simple ingredients for our homemade buttercream frosting and some candy decorations.
Ingredients
- 1 box white cake mix, or homemade cupcake batter (see below)
Homemade Cupcakes
Frosting
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 3 teaspoon vanilla extract
- 4 cups powdered sugar
Decorating Candy
- 1 cup sweetened coconut flakes
- 24 candy bunny ears
- 12 pink jelly beans, or jumbo candy heart sprinkles
- 3 licorice wheels, cut into ½ inch pieces
Instructions
- Preheat the oven to 350℉. Line the muffin tin with pink cupcake liners. Spray the liners lightly with oil.
- If using a cake mix package, make the batter according to the package instructions. To make the homemade cupcakes, beat the white sugar and softened butter on high speed until light and fluffy, about 2 minutes. Add the eggs, milk and vanilla extract. Beat for another 2 minutes, then add the all-purpose flours, baking powder and salt. Beat until just combined, about 30-60 seconds.
- Pour the cupcake batter into the prepared liners, filling the cups about ⅔. Bake in the preheated for 15-20 minutes, until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let cool completely before frosting and decorating.
- While cupcakes cool make the frosting. Beat the softened butter, softened cream cheese, and vanilla extract on medium speed until smooth. Add the powdered sugar 1 cup at a time, continuing to beat until smooth. Transfer the icing to the piping bag.
- Frost cupcakes in the pattern you'd like. Alternatively, use a knife to spread on icing. Sprinkle with shredded coconut flakes. Create a bunny face by inserting 2 candy ears into the icing, then placing a jelly bean or heart as a nose. Peel apart the licorice twists and place on the frosting in the place of whiskers.
- Store in the fridge until ready to serve.
Notes
Storing: store cupcakes in a covered cupcake container like this, in a plastic cake holder or another plate or dish covered with tented foil. They must be stored in the fridge until ready to serve and will keep for 3-5.
Tip 1: I always spray my cupcakes liners with a bit of oil to be absolutely sure the cupcakes don't stick. It works like a charm and I suggest you do too!
Tip 2: You can make eyes using black writing icing or candy eyes. I thought the candy eyes made the bunnies look a little goofy, and the writing icing is hard to work with on top of the coconut shreds. I thought the bunny cupcakes were cute enough without eyes so didn't fuss over it.
Nutrition
Serving: 5ozCalories: 474kcalCarbohydrates: 72gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 414mgPotassium: 85mgFiber: 1gSugar: 52gVitamin A: 578IUCalcium: 106mgIron: 1mg
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