Best 3 Easter Bunny Cupcakes Recipes
Indulge in the magic of Easter with these adorable and delectable Easter Bunny Cupcakes, perfect for spreading joy and sweetness. These delightful cupcakes are not just treats; they are edible works of art, sure to be the centerpiece of your Easter celebration. Each cupcake is a fluffy vanilla haven topped with a rich and creamy white chocolate ganache, representing the bunny's snowy white fur. The pièce de résistance is the charming bunny face, handcrafted from fondant, complete with rosy cheeks, a cute nose, and expressive eyes that will make you smile. These Easter Bunny Cupcakes are not only visually stunning but also a delightful symphony of flavors that will tantalize your taste buds. The moist vanilla sponge cake, the velvety white chocolate ganache, and the fondant bunny toppers come together in perfect harmony, creating a truly unforgettable Easter treat.
Here are our top 3 tried and tested recipes!
EASTER BUNNY CUPCAKES
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 Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 30
Number Of Ingredients 20
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, Carbohydrate 55.7 g, Cholesterol 62.1 mg, Fat 19.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11 g, Sodium 136.5 mg, Sugar 37 g
EASTER BUNNY CUPCAKES
Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h
Yield Varied.
Number Of Ingredients 10
Steps:
- Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.
Nutrition Facts :
EASTER BUNNY CUPCAKES
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.
Provided by Julia Lynn
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
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.
Tips:
- For moist and fluffy cupcakes, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender crumb.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter cupcake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Do not overmix the batter. Overmixing can result in a tough cupcake.
- Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
- Bake the cupcakes at the correct temperature and for the correct amount of time. Underbaked cupcakes will be dense and gummy, while overbaked cupcakes will be dry and crumbly.
- Allow the cupcakes to cool completely before frosting. This will help prevent the frosting from melting.
- For a smooth and creamy frosting, use high-quality butter and cream cheese. Make sure the butter and cream cheese are at room temperature before mixing.
- Add flavorings such as vanilla extract, almond extract, or lemon zest to the frosting to taste.
- Decorate the cupcakes with sprinkles, candy, or other decorations of your choice.
Conclusion:
With these tips in mind, you can create delicious and festive Easter bunny cupcakes that will be the hit of your next party. These cupcakes are perfect for kids and adults alike, and they are sure to bring a smile to everyone's face. So get creative and have fun decorating your Easter bunny cupcakes!
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