EASTER BUNNY CUPCAKE CAKE RECIPES

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EASTER BUNNY CUPCAKES RECIPE | ALLRECIPES



Easter Bunny Cupcakes Recipe | Allrecipes image

Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.

Provided by Lucy

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 30 cupcakes

Number Of Ingredients 20

1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1?¾ cups white sugar
3 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3?½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 (16 ounce) container sour cream
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
2 tablespoons milk
30 large marshmallows, cut in half lengthwise
1 cup pink sugar sprinkles
30 candy-coated milk chocolate pieces (such as M&M's®)
1 (1.5 ounce) tube black decorating gel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
  • Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
  • Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
  • Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
  • Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

Nutrition Facts : Calories 401 calories, CarbohydrateContent 55.7 g, CholesterolContent 62.1 mg, FatContent 19.2 g, FiberContent 0.4 g, ProteinContent 3.1 g, SaturatedFatContent 11 g, SodiumContent 136.5 mg, SugarContent 37 g

EASTER BUNNY CUPCAKES RECIPE - FOOD.COM



Easter Bunny Cupcakes Recipe - Food.com image

These little bunnies are sure to make kids smile! Easter is coming up and these would make an excellent addition to any buffet. Use any kind of small candy for decorating (jelly beans, mini M&Ms, sweet tarts, tropical skittles.. They might be slightly tedious but your effort will pay off! The original recipe says to add more milk if the batter looks dry- use your best judgment.

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box white cake mix, (as well as the other ingredients listed on the cake box to prepare the cake)
1 cup milk
1/2 teaspoon vanilla extract
3 cups Betty Crocker fluffy white frosting mix
any desired food coloring
6 marshmallows
pink sugar
miniature M&M baking bits, " (see description. Any small candy will do- but you need BLUE and PINK pieces)
chocolate sprinkles

Steps:

  • Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
  • Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
  • Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

Nutrition Facts : Calories 104.9, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 1.4, SodiumContent 150.7, CarbohydrateContent 18.9, FiberContent 0.2, SugarContent 12.9, ProteinContent 1.3

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