Dessertscountryliving
Easter Bunny Cupcakes
They're easy to make with marshmallows and sprinkles.
👥 24 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 50 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, sugar, baking powder, baking soda, and kosher salt in a bowl.
2
Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about ⏱️ 1 minute. Add flour mixture and beat until combined, 1 to ⏱️ 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
large eggs, at room temperature4
3
Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to ⏱️ 18 minutes. Cool in pans on a wire rack ⏱️ 15 minutes, then transfer to rack to cool completely.
4
Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in cream and coconut extract. Slowly beat in the confectioners’ sugar until combined, 1 to ⏱️ 2 minutes. Frost cupcakes, dividing evenly. Sprinkle shredded coconut on frosting.
5
Cut marshmallows diagonally with kitchen shears. Press the cut sides into sanding sugar to make the bunny ears. Add a dab of frosting to the bottom of each ear and press onto cupcakes. Add one pink pearl sprinkle for the nose. Serve immediately or store, covered, at room temperature for 2 to 3 days.
large marshmallows1 (12-ounce) bag
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...