Vanilla Easter Bunny Cupcakes
Vanilla Easter Bunny Cupcakes with a hint of citrus, piled high with a deliciously sweet frosting and topped with cute marshmallow rabbit ears
Servings: 12 servings
Calories: 463kcal
Ingredients
For the vanilla cupcakes:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teapsoon orange zest
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
For the vanilla buttercream:
- 3/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
For the bunny ears
- 12 marshmallows
- 1/4 cup pink sanding sugar
- 1/2 cup shredded coconut
Instructions
Make the cupcakes:
- Preheat the oven to 325ºF. Line a cupcake tin with 12 liners.
- Add the butter and sugar to a large mixing bowl and beat until pale and creamy.
- Add the eggs one at a time, beating well in-between each addition. The mixture should double in volume and look very light.
- Pour the vanilla extract and zest into the mixture and mix until combined.
- Mix together the flour and the baking powder, then add a third of it to the mixing bowl, beat well, then add a third of the milk beating again. Repeat until all the flour and milk have been added.
- Divide the cupcake batter between the 12 cupcake liners.
- Bake in the center of the oven for 16-18 minutes or until the cupcakes are light golden brown and spring back when touched.
- Once baked, set aside to cool on a wire rack.
Make the buttercream:
- To make the vanilla buttercream, add the butter to a large mixing bowl and beat until very creamy.
- Add the powdered sugar and beat again. You will notice that the mixture looks like dry sand. Don’t be alarmed as it will come together when you add the cream.
- Pour in the vanilla extract and 3 tablespoons of heavy cream in the bow. Beat on high speed for at least 5 minutes. The vanilla buttercream should look pale and very fluffy.
- Transfer the buttercream to a piping bag fitted with a piping tip. I used a Wilton 1M but you can use any tip you have on hand.
- Pipe the buttercream on top of the cooled cupcakes.
Make the bunny ears:
- To make the bunny ears, cut the marshmallows in half diagonally then dip the cut side (the sticky side) into the sanding sugar.
- To assemble, sprinkle the shredded coconut over the cupcakes then press two marshmallow bunny ears on top of the icing.
- Store in an airtight container at room temperature.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 128g | Calories: 463kcal | Carbohydrates: 63g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 37mg | Potassium: 94mg | Fiber: 1g | Sugar: 52g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg