Bunny Butt Easter Cupcakes

Searching for Easter cupcake recipes? You've found them! Aren't cupcakes just the best dessert?

5 from 1 vote

These adorable white bunny butt cupcakes would be the perfect centerpiece for your Easter gathering. The kids will love having a special treat just for them!

Prep Time1

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 563kcal

Author: Kelly Stilwell

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.

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