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Bunny Ears Cupcakes

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These Bunny Ears Cupcakes are the perfect sweet treat for Easter, baby showers, or spring celebrations! Fluffy vanilla cupcakes are topped with creamy buttercream frosting and adorable marshmallow bunny ears, making them as fun to decorate as they are to eat.

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

For the Frosting:

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • Pink and green sprinkles (for decoration)
  • Mini chocolate eggs or sugar pearls (optional)

For the Bunny Ears:

  • Large marshmallows

    For the Cupcakes:

    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup unsalted butter (softened)
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup milk

    For the Frosting:

    • 1 cup unsalted butter (softened)
    • 3 cups powdered sugar
    • 1 tsp vanilla extract
    • 2 tbsp heavy cream
    • Pink and green sprinkles (for decoration)
    • Mini chocolate eggs or sugar pearls (optional)

    For the Bunny Ears:

    • Large marshmallows
    • Pink edible dust or food coloring
    • White fondant (optional for a firmer look)
  • Pink edible dust or food coloring
  • White fondant (optional for a firmer look)

Instructions

Make the Cupcakes:

  1. Preheat Oven: Set to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
  4. Add Eggs & Vanilla: Mix in eggs and vanilla extract until fully combined.
  5. Alternate Mixing: Gradually add the dry ingredients and milk, mixing until just combined.
  6. Bake: Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Prepare the Frosting:

  1. Whip the Butter: Beat butter until creamy.
  2. Add Powdered Sugar & Vanilla: Mix in powdered sugar, vanilla extract, and heavy cream, whipping until fluffy and smooth.
  3. Pipe Frosting: Transfer frosting to a piping bag and swirl onto cooled cupcakes.

Make the Bunny Ears:

  1. Cut Marshmallows: Cut large marshmallows diagonally to create ear shapes.
  2. Add Color: Brush the cut sides with pink edible dust or food coloring to create the inner ear.
  3. Optional: Use white fondant instead for a firmer look.

Decorate:

  1. Attach Bunny Ears: Press the marshmallow ears into the frosting.
  2. Add Sprinkles & Eggs: Decorate with pastel sprinkles and mini chocolate eggs for extra cuteness.

Serve & Enjoy!

  1. Perfect for Easter brunch, spring celebrations, or a bunny-themed party!

Notes

  • Swap vanilla cupcakes for chocolate or carrot cake cupcakes for variety.
  • Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
  • Add coconut flakes for a fluffy bunny effect!

Find it online: https://yumfoodusa.com/bunny-ears-cupcakes/