Adorable Bunny Cupcakes (Printable)
Vanilla cupcakes topped with coconut frosting and adorable marshmallow bunny ears, ideal for spring celebrations.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Decorations
14 - 1 cup shredded sweetened coconut
15 - 24 mini marshmallows
16 - Pink sanding sugar or edible pink glitter
17 - 24 candy eyes or mini chocolate chips
18 - 12 pink jelly beans or pink candies
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
04 - Add flour mixture to wet ingredients in three batches, alternating with milk. Mix gently until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
07 - Frost cooled cupcakes with a generous layer of buttercream.
08 - Dip each frosted cupcake into shredded coconut to create a fur effect.
09 - Cut each mini marshmallow in half diagonally, then dip sticky side into pink sanding sugar to make bunny ears.
10 - Insert two ears into each cupcake. Add two candy eyes, a pink jelly bean nose, and use extra coconut for cheeks if desired.
# Expert Advice:
01 -
- These cupcakes turn a simple vanilla treat into something magical that makes both kids and adults smile
- The assembly process is surprisingly therapeutic, almost like crafting tiny edible sculptures
02 -
- Cutting marshmallows with scissors dipped in water prevents them from sticking to your blades
- Work quickly once you frost the cupcakes because the coconut adheres best to freshly frosted buttercream
03 -
- Use a small glass with the right diameter to press into the coconut and create a perfect circular footprint for each cupcake
- Keep a damp paper towel nearby while working with the marshmallows to clean sticky fingers quickly