Description

Celebrate spring with these charming Easter Bunny Cupcakes featuring a fluffy vanilla cake base, creamy buttercream frosting, and adorable bunny decorations made from mini marshmallows, pink fondant or candy, and chocolate chips. Perfect for all ages, these cupcakes are simple to make, fun to decorate, and customizable to your taste and dietary needs.

Ingredients

Scale

Cake Ingredients

1 ½ cups all-purpose flour
1 cup sugar
1 ½ teaspoons baking powder
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon vanilla extract

Frosting Ingredients

1 cup unsalted butter, softened
3–4 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract

Decorations

Mini marshmallows (for bunny tails and ears)
Pink fondant or candy (for inner ears and noses)
Chocolate chips or edible markers (for eyes and whiskers)

Instructions

Prepare the Batter: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet ingredients alternately with milk, mixing just until smooth.
Bake the Cupcakes: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before decorating.
Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, a splash of vanilla extract, and milk, adjusting the quantity to achieve a smooth but firm consistency suitable for spreading or piping.
Frost the Cupcakes: Using a spatula or piping bag, spread or pipe a generous amount of buttercream frosting on each cooled cupcake, creating a smooth surface for decoration.
Decorate the Bunnies: Cut mini marshmallows diagonally and gently insert them at the top of each cupcake for ears. Add small pieces of pink fondant or candy inside the marshmallow ears. Use chocolate chips or edible markers to draw eyes and whiskers, then place a small pink candy or fondant piece for the nose. Attach a whole mini marshmallow to the back or front of the cupcake for the bunny tail.

Notes

Use room temperature ingredients to ensure a smooth batter.
Mix just until ingredients are combined to avoid dense cupcakes.
Cool cupcakes completely before frosting to prevent melting.
Press marshmallows and candies gently but firmly into the frosting to secure decorations.
Practice piping with a small tip for neat and professional-looking edges and details.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 24g
Sodium: 110mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Easter, Bunny Cupcakes, Spring desserts, Buttercream frosting, Festive treats, Kids baking, Seasonal sweets