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A tray of vanilla cupcakes decorated with marshmallow ears and candy faces to look like bunnies.
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Easter Bunny Cupcakes

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 1.5 cups all -purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp sal t
  • 0.5 cup unsalted butter, softened
  • 1 large eg g
  • 0.5 cup whole milk
  • 2 tsp vanilla extract, divided
  • 2 cups powdered sugar
  • 0.5 cup unsalted butter, softened (for frosting)
  • 2 tbsp heavy cream
  • 12 large marshmallow s
  • 0.25 cup pink sanding sugar
  • 24 edible candy eyes
  • 12 pink jelly beans

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  • Add 0.5 cup softened butter and mix on low speed until the texture resembles coarse crumbs.
  • Whisk the egg, milk, and 1 tsp vanilla extract together, then gradually incorporate into the flour mixture until smooth.
  • Fill cupcake liners 2/3 full and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  • Transfer cupcakes to a wire rack to cool completely before decorating.
  • Prepare buttercream frosting by beating 0.5 cup butter, powdered sugar, 1 tsp vanilla, and heavy cream until light and fluffy.
  • Apply a generous layer of frosting to each cooled cupcake, creating a slightly domed surface.
  • Cut marshmallows diagonally and press the cut side into pink sanding sugar to create ears.
  • Place two marshmallow ears, two candy eyes, and one jelly bean nose onto each cupcake to finish the bunny face.