Easter Bunny Cupcakes
These cupcakes turn vanilla cake into adorable Easter bunnies using coconut flakes and marshmallows. The trick is getting the "ears" to stand up properly.
You’ll need mini marshmallows cut diagonally for ears and sweetened coconut for fur. Pink candy melts create the inner ears and noses.
Coconut Creates Realistic Bunny Fur
Sweetened shredded coconut works better than unsweetened for this recipe. The sugar helps it stick to frosting and creates that fluffy bunny texture. Toast half the coconut lightly in a dry pan for color variation. This gives some bunnies a golden coat while others stay white.
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Marshmallow Ears Need Strategic Cutting
Cut mini marshmallows diagonally with kitchen shears dipped in water. The water prevents sticking. Make the cut at a 45-degree angle to create pointed ear shapes. Cut them right before assembly since they get sticky and lose their shape if left sitting.
Frosting Temperature Affects Assembly Success
Your buttercream needs to be room temperature, not cold from the fridge. Cold frosting won’t hold the coconut or marshmallow pieces properly. If it’s too warm, the ears will slide down. Test by pressing a marshmallow piece into the frosting – it should hold without sinking.
Preventing Marshmallow Ear Disasters
- Toast half the coconut in a dry skillet for 2-3 minutes to create brown and white bunnies with more realistic coloring.
- Make extra marshmallow ears since they break easily – cut 30 pieces instead of 24 to account for mishaps.
- Refrigerate assembled cupcakes for 15 minutes to set the ears in place before serving or transporting.
Frequently Asked Questions
Which frosting works best if I don’t want buttercream?
Cream cheese frosting works well and holds decorations nicely. Avoid whipped frosting as it’s too soft to support the marshmallow ears properly.
Will the ears stay upright during transport?
Chill the assembled cupcakes for 15 minutes first. The cold frosting firms up and holds the ears better. Transport in a single layer if possible.
Could I use regular marshmallows instead of mini ones?
Regular marshmallows work but you’ll need to cut them into smaller pieces. Quarter them diagonally to get the right ear size and proportion.
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Easter Bunny Cupcakes
Equipment Needed
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- Kitchen shears
- Small microwave-safe bowl
Instructions
- Prepare pan and cream butter: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners. In a large bowl, cream together 1/3 cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Mix cupcake batter: Beat in egg and 1 teaspoon vanilla extract until combined. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour mixture.
- Bake cupcakes: Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- Make buttercream frosting: For frosting, beat 1/2 cup softened butter until fluffy. Gradually add powdered sugar, beating until combined. Add 3 tablespoons heavy cream and 1 teaspoon vanilla, beating until smooth. Add more cream if needed for spreading consistency.
- Prepare bunny ears: Melt pink candy melts in microwave in 30-second intervals, stirring between each, until smooth. Using kitchen shears dipped in water, cut mini marshmallows diagonally to create ear shapes. Dip cut side of each marshmallow in melted pink candy.
- Assemble bunny cupcakes: Spread frosting generously on cooled cupcakes. Press coconut into frosting to cover entire surface. Insert two marshmallow ears into each cupcake. Add a mini chocolate chip for the nose and use remaining pink candy to dot on cheeks if desired.
Nutrition Facts
Per Serving (1 cupcake)
