Easter Bunny Cupcakes!

I wish I could take credit for this super cute cupcake idea, but I can't. My friend C, brought these cupcakes in for Easter to share with the kids the last two years. This year, she was a little more busy preparing for her own Easter and making other special treats, so I gladly stepped up to the plate. These really are adorable!

I used the vanilla cupcake, and vanilla buttercream frosting recipes for these.

Cupcake recipe from Brown Eyed Baker

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup sour cream
1 large egg , room temperature (set eggs in a luke warm bath for 10 minutes)
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with 12 paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Frosting recipe from Annie's Eats

20 tbsp. (2 1/2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.


I recently purchased these cupcake silicone molds with a 40% off coupon at JoAnn's. I love that the color of the liner doesn't get soaked up by the cupcake batter, like most paper liners do. Also, you can reuse them again and again, so in the end they save money.

Cute pastel colors - perfect for Easter.

They even have a line marking where to fill up to. :)

I used Wilton #233 tip to make the frosting look like grass. Clearly you can see, this was not exactly easy for me. The look of the grass frosting could greatly improve, but I don't think the kids will mind a bit. ET said they look like hair!

For the marshmallow bunnies, I just cut a bit off the bottom and placed a toothpick in the center. The toothpick helps prevent the bunnies from falling over. ET asked, "Why are you cutting off their butt's?" :)

So much fun, and so adorable! Thanks for the idea C! :) The kids will love eating these today.