Easter Bunny Cake Cupcakes
These Easter Bunny Cake Cupcakes are so stinkin’ cute. Though I might prefer a cake if I’m making something for an elegant gathering of adults, cupcakes are always a better idea when it’s a family event or a party where kids will be present.
Cupcakes are easier to eat, less mess, and you don’t even need a fork! This adorable little dessert is actually super easy to make!
For more delicious Easter recipes, check out this Jamaican Easter Bun recipe with stout and this Baked Lemon Donuts recipe.
Don’t you just love an easy recipe? Can you imagine the faces of the kids in the classroom when you deliver these Easter Bunny Cake Cupcakes to that Easter party?
Come back and let me know if you made this recipe! I’d love to see your creation!
What You Need to Make Easter Bunny Cake Cupcakes
To make the cupcakes, you’ll need unsalted butter, eggs, flour, baking powder, baking soda, salt, buttermilk, sugar, vanilla, and almond extract.
You’ll need more unsalted butter for the frosting, along with powdered sugar, heavy whipping cream, as well as the bunny feet, white icing, and white sprinkles for the top of the cupcakes.
You can buy the mold for the bunny butts on Amazon and they are so cute!
How to Make Easter Cupcakes
Preheat oven to 350 degrees. Line the cupcake tin with paper liners.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
Add the sugar, almond extract, and vanilla to the butter while continuing to beat until well combined.
Add egg whites, then add eggs one at a time, beating well after each addition.
Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together.
Scoop the batter into the lined cupcake tins until two thirds full.
Bake at 350 degrees for 18-20 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
Transfer cooled cupcakes to a wire rack allowing to cool completely.
How to Make the Vanilla Frosting
Cream the butter and powdered sugar until it looks light and creamy.
If it doesn’t look creamy, add several drops of the heavy whipping cream until it does.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powdered sugar 1/2 C at a time…. mix well.
If ready scoop the frosting into a pastry bag with a large tip.
How To Decorate the Cupcakes
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Cover the top of the frosted cupcake with white sprinkles.
Place a mound of icing (or candy) for the bunny tail in the center of the cupcake. (Following the picture)
Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.
These Easter bunny cupcakes will be a huge hit at any gathering.
Top Tips
- The best tip for cooking and baking in general is to read the recipe all the way through before beginning.
- Next, gather all your ingredients, measured out, and set them aside. Be sure to check the expiration dates on baking powder and baking soda! This makes the whole process so much more enjoyable, and you won’t get halfway through to realize you made a mistake. (Experience talking here!)
- Remember to always scoop the flour into the measuring cup with a spoon. Scooping the flour out of the bag can yield much more flour than you need resulting in dry cupcakes.
- Always let the butter and eggs come to room temperature before adding to the batter.
- Try not to overmix the batter. Low speed is best for baking so you are able to create the air in the batter helping the cupcakes turn out moist and fluffy.
- The cupcake liners should only be filled at about 75% to prevent them from overflowing.
- We find the center rack is the best spot for baking.
- About halfway through, check through the oven door (without opening) to see how your cupcakes are progressing. Over time, many ovens don’t heat as well on one side or the other resulting in overdone or underdone foods. You may have to turn the pan around to achieve evenly baked cupcakes.
- Always let cupcakes cook completely before icing or it may run right off and ruin your pretty presentation.
You can, but this recipe is pretty easy. Why not give it a try?
These will keep for 3-5 days in the refrigerator.
More Easy Easter Desserts
Looking for more easy Easter desserts? I’ve also got adorable Bunny Cupcakes on grass! These would be so cute right in an Easter basket! And here’s a roundup of 10 adorable Easter cupcakes.
More Easter Deliciousness
Bunny Butt Easter Cupcakes
Ingredients
For the Cupcakes
- 1/2 C butter unsalted, room temperature
- 2 egg whites room temperature
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 C buttermilk
- 1 1/2 C sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
For the Frosting
- 1 C butter unsalted, softened, room temperature
- 4 C powdered sugar Plus a tablespoon
- 4 T heavy whipping cream
- Wilton bunny feet for decoration
- white sprinkles for decoration
Instructions
To Make the Cupcakes
- Preheat oven to 350 degrees. Line the cupcake tin with paper liners.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
- Add the sugar, almond extract, and vanilla to the butter while continuing to beat until well combined.
- Add egg whites, then add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together.
- Scoop the batter into the lined cupcake tins until two thirds full.
- Bake at 350 degrees for 18-20 minutes.
- Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
- Transfer cooled cupcakes to a wire rack allowing to cool completely.
To Make the Frosting
- Cream the butter and powdered sugar until it looks light and creamy.
- If it doesn't look creamy, add several drops of the heavy whipping cream until it does.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready, so skip next step. If not go to the next step.
- Add more powdered sugar 1/2 C at a time…. mix well until you have the right consistency.
- Scoop the frosting into a pastry bag with a large tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Cover the top of the frosted cupcake with white sprinkles.
- Place a mound of icing (or candy) for the bunny tail in the center of the cupcake.
- Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.
Notes
- The best tip for cooking and baking in general is to read the recipe all the way through before beginning.
- Next, gather all your ingredients, measured out, and set them aside. Be sure to check the expiration dates on baking powder and baking soda! This makes the whole process so much more enjoyable, and you won’t get halfway through to realize you made a mistake. (Experience talking here!)
- Remember to always scoop the flour into the measuring cup with a spoon. Scooping the flour out of the bag can yield much more flour than you need resulting in dry cupcakes.
- Always let the butter and eggs come to room temperature before adding to the batter.
- Try not to overmix the batter. Low speed is best for baking so you are able to create the air in the batter helping the cupcakes turn out moist and fluffy.
- The cupcake liners should only be filled at about 75% to prevent them from overflowing.
- Let cupcakes cool completely before icing.
