These Adorable Easter Bunny Cupcakes Will Hop Right Off the Platter

Beth Branch
·2 min read
a group of cupcakes with frosting and candy on a table
Easter Bunny CupcakesBecky Luigart-Stayner

Are these not the cutest little cupcakes you've ever seen? Marshmallow ears and pink pearl noses top a coconut "fur" frosting to make sweet little cakes that'll hop right off the platter!

Yields: 24 servings

Prep Time: 50 mins

Total Time: 1 hour 30 mins

Ingredients

For the Cupcakes:

  • 3 c.

    all-purpose flour, spooned and leveled

  • 2 c.

    granulated sugar

  • 1 tsp.

    baking powder

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 4

    large eggs, at room temperature

  • 1 tsp.

    pure vanilla extract

  • 3/4 c.

    canola oil

  • 1 c.

    whole milk

For the Coconut Frosting:

  • 1 1/2 c.

    (3 sticks) unsalted butter, at room temperature

  • 2

    to 3 tbsp. heavy cream

  • 1 tsp.

    pure coconut extract

  • 4 c.

    confectioners’ sugar

  • 1 1/2 c.

    sweetened shredded coconut

  • 1

    (12-ounce) bag large marshmallows

  • Pastel sanding sugars

  • Pink pearl sprinkles

Directions

  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).

  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.

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