Bunny Cupcakes
These delightful Bunny Cupcakes feature a moist cake base topped with fluffy frosting and adorable decorations, perfect for Easter celebrations.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 0.5 cups milk
Decoration
- 1 cup white frosting (store-bought or homemade)
- 1 cup shredded coconut for decoration
- 1 cup mini chocolate chips for eyes
- 1 cup pink candy melts or sprinkles for ears
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a cupcake tin with cupcake liners.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, continuing to mix. Add the vanilla extract and combine well.
- Gradually add the dry mixture to the butter-sugar mixture, alternating with the milk. Beat until just combined.
Baking
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Decoration
- Once cool, frost the cupcakes with white frosting.
- Sprinkle shredded coconut over the frosting to resemble fur. Place mini chocolate chips as eyes and shape pink candy melts or use sprinkles for bunny ears.
- Serve the Bunny Cupcakes on a festive platter.
Notes
Store leftover Bunny Cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week. Let them come to room temperature before serving for best taste.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgSugar: 18g