How to Make Bunny Cupcakes – Easy Easter Bunny Cupcakes Recipe
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Easter is one of my favorite holidays to bake for, and these Easter Bunny Cupcakes (or bunny cupcakes for Easter) are always a hit! I have to confess—these were some of the very first cupcakes I made when I started my baking journey. Were they perfect? Absolutely not. But my daughter took one bite, her eyes lit up, and she gave me the best compliment ever: “Mom, these are amazing!” Since then, she’s been my toughest but most honest critic, and these cupcakes have become a beloved tradition in our house. They’re fun, festive, and absolutely delicious, making them perfect for Easter brunch, spring gatherings, or a sweet treat for the kids.
I love making cupcakes for special occasions, and these bunny-themed ones are no exception. My daughter always looks forward to decorating them, especially adding the bunny ears and tails. The combination of soft, moist vanilla cupcakes and smooth Italian buttercream frosting creates the perfect bite. Plus, using a simple bunny cupcake decorating kit makes them look like they came straight from a bakery!
These homemade bunny cupcakes are easy to make, require simple pantry ingredients, and bake up beautifully. If you’re looking for an Easter bunny cupcakes recipe that’s both fun and delicious, you’ve found it! If you’re looking for an adorable Easter dessert, you’ve come to the right place!
If you love these cupcakes, you might also enjoy my Easter Sugar Cookies, decorated with royal icing for an extra festive touch. Looking for more springtime treats? Try my Carrot Bundt Cake with Cream Cheese Frosting, a perfect blend of warm spices and sweet cream cheese topping. And for a simple yet elegant dessert, my Chocolate Dipped Strawberries are always a crowd-pleaser!
Why I Love This Recipe
- Festive & Fun – These cupcakes make Easter celebrations even more special!
- Soft & Moist – The perfect vanilla cupcake base topped with rich buttercream.
- Kid-Friendly – A fun decorating project for little bakers.
- Easy to Customize – Add sprinkles, pastel colors, or different frosting styles!
Equipment I Use & Why It’s Important
Using the right tools makes all the difference when baking these Easter Bunny Cupcakes. Each piece of equipment plays a crucial role in ensuring the cupcakes turn out soft, fluffy, and beautifully decorated!
- KitchenAid Mixer – This powerhouse ensures the butter and sugar are thoroughly creamed, creating a light, airy batter that results in soft and fluffy cupcakes. It also makes mixing the frosting easy, giving it that perfect smooth texture.
- Mixing Bowls – Keeping wet and dry ingredients separate before combining prevents overmixing and ensures a more even batter distribution.
- Cupcake Pan – This ensures the batter holds its shape while baking, giving you consistently even cupcakes with the perfect rise.
- Metallic Cupcake Liners – These not only prevent the cupcakes from sticking to the pan but also add a fun, festive look that makes them stand out on an Easter dessert table!
- Batter Scoop – This helps portion out the cupcake batter evenly, ensuring that each cupcake bakes at the same rate and turns out uniform in size.
- Piping Bags & Piping Tips – These tools allow for precise and elegant frosting application, giving your cupcakes a professional bakery-style look.
- Bunny Cupcake Decorating Kit – Makes decorating effortless! Adding pre-made bunny ears and tails transforms simple cupcakes into an adorable Easter-themed dessert without the need for advanced decorating skills.
Ingredients & Healthier Alternatives
Looking for a lighter version? Here are some easy swaps to make these cupcakes a bit healthier while keeping them just as delicious!
Cupcakes
- ½ Cup Butter (Room Temperature) – Ensures a soft and fluffy texture. (Swap for unsweetened applesauce or Greek yogurt for a lower-fat option.)
- ¾ Cup Sugar – Sweetens and helps create a tender crumb. (Use coconut sugar or a sugar substitute like monk fruit for a lower-glycemic option.)
- 1 tsp Vanilla – Adds a warm, rich flavor.
- 2 Eggs – Provides structure and moisture.
- 1 ½ Cups All-Purpose Flour – The base for a perfect cupcake texture. (Swap for whole wheat flour or a mix of almond and oat flour for extra fiber.)
- 1 tsp Baking Powder – Helps the cupcakes rise.
- ½ tsp Salt – Enhances the overall flavor.
- 1 tsp Sour Cream – Adds moisture for extra softness.
- ½ Cup Milk – Keeps the cupcakes tender and prevents dryness. (Use almond milk or oat milk for a dairy-free alternative.)
Buttercream Frosting
- 1 ½ Cups Butter (Room Temperature) – The key to a smooth and creamy frosting. (Try using half butter and half Greek yogurt for a lighter option.)
- 4 ½ Cups Powdered Sugar – Sweetens and stabilizes the frosting. (Use a powdered sugar substitute like erythritol for a lower-sugar frosting.)
- 1 ½ tsp Vanilla Extract – Enhances the frosting’s flavor.
- 3 ½ tbsp Milk – Helps achieve the perfect frosting consistency.
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How I Make It
Step 1: Make the Cupcake Batter
- Preheat the oven to 350°F (175°C) and line a cupcake pan with metallic cupcake liners.
- In a stand mixer, beat the butter and sugar together until light and pale.
- In a separate bowl, whisk the eggs.
- Add the beaten eggs and vanilla to the butter mixture and mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternating between dry ingredients, milk, and sour cream, add ⅓ at a time into the stand mixer, mixing well between each addition.
- Mix until fully combined.
- Use a batter scoop to evenly distribute the batter into cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a cooling rack before frosting.
Step 2: Make the Buttercream Frosting
- In a clean stand mixer bowl, beat the butter for 5 minutes until it doubles in volume.
- Gradually add the powdered sugar ½ cup at a time, beating between each addition.
- Slowly mix in the vanilla extract and milk, then beat on high for 3 minutes until smooth and fluffy.
- Prepare a piping bag with a jumbo round tip and fill with frosting.
Step 3: Frost & Decorate
- Pipe a generous swirl of buttercream frosting onto each cupcake.
- Decorate with the bunny cupcake decorating kit to add ears and tails. If you’re feeling creative, you can also make bunny ears for cupcakes using marshmallows or white chocolate!
- Serve and enjoy these adorable Easter Bunny Cupcakes!
How to Store & Keep Cupcakes Fresh
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigeration – Keep cupcakes refrigerated for up to 5 days.
- Freezing Option – Freeze unfrosted cupcakes in a sealed container for up to 3 months. Frost after thawing.
Additional Tips for the Best Easter Bunny Cupcakes
- Room Temperature Ingredients – Ensures even mixing and the best texture.
- Don’t Overmix the Batter – Overmixing can make cupcakes dense.
- Use a Batter Scoop – Helps create uniform cupcakes that bake evenly.
- Let Cupcakes Cool Completely – Frosting warm cupcakes will cause the frosting to melt.
- Have Fun with Decorations! – Try adding pastel sprinkles, edible glitter, or small candies for extra Easter fun!
More Easter Recipes to Try
- Easter Sugar Cookies – Classic sugar cookies decorated with royal icing.
- Carrot Bundt Cake with Cream Cheese Frosting – A festive Easter dessert.
- Chocolate Dipped Strawberries – A simple but elegant treat.
- Homemade Whipped Cream – Perfect for topping cupcakes or cakes.
- Mini Easter Bread Kulich – A traditional Easter bread with a sweet glaze.
These Easter Bunny Cupcakes are the perfect addition to any Easter celebration! Whether you’re baking with kids, prepping for a family gathering, or just treating yourself to a festive dessert, these cupcakes are sure to bring smiles all around.
Happy baking! 🧁🐰✨
Other Easter Recipes
Easter Bunny Cupcakes
Equipment
Ingredients
- ½ Cup Butter room temperature
- ¾ Cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 ½ Cups All-purpose flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Sour Cream
- ½ Cup Milk
Buttercream Frosting
- 1 ½ cup Butter room temperature
- 4 ½ cups Powdered sugar
- 1 ½ tsp Vanilla extract
- 3 ½ tbsp Milk
Instructions
Making Cupcakes
- First, measure out all of the Easter cupcake ingredients and preheat the oven to 350°F.
- Next, in the large mixing bowl of a stand mixer, beat the room temperature butter and sugar together until light and pale.If you don’t have a stand mixer you can just use a hand mixer.
- Then, in a separate bowl, whisk together the eggs.
- Add the beaten eggs and vanilla extract into the butter mixture and beat well.
- Next, in another medium-sized bowl, combine and whisk together the flour, baking powder, and salt.
- Then, alternate between adding the dry ingredients, milk, and sour cream, ⅓ at a time each, into the stand mixer bowl mixing well between each addition.
- Keep mixing the cupcake batter together until all the ingredients are fully combined.
- Then, prepare a cupcake pan with foil cupcake liners.
- Using a large batter scoop, divide the cupcake batter evenly between the liners.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely before frosting.
Making Italian Buttercream Frosting
- While the cupcakes are cooling, make the Italian buttercream frosting. First, add the room temp butter to a clean stand mixer bowl, and beat it for 5 minutes until it has doubled in volume.
- Then, gradually add the sugar ½ cup at a time, beating between each addition.
- Next, gradually add in the vanilla extract and milk. Beat on high for 3 minutes, until the frosting ingredients are totally combined.Prepare a piping bag with a jumbo-size round tip. Transfer the frosting to the bag, and secure it with a bag tie.
- Finally, frost the cupcakes with the Italian buttercream frosting and top with the Wilton bunny ears and tails decorating kit.
Nutrition
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