These cute Easter bunny cupcakes combine a vanilla cupcake, a vanilla buttercream, and marshmallow Easter bunny ears for the more adorable Easter treat ever! They’re cute, easy to make, and delicious!
If you haven’t figure it out already from my Easter bark and my mini egg cheesecakes that look like little nests, I like themed Easter treats.
And these Easter bunny cupcakes are the one of my new favorites because they’re so simple to make but also just plain cute. Kind of like these fun carrot cake balls turned into bunny tails!
I mean is there really anything cuter than a bunny? I’d argue not.
I just used a basic vanilla cupcake recipe and a vanilla buttercream on top for the cupcakes but really the only thing that makes it a bunny is the frosting and ears on top, so you really could make this in a million different ways.
Mix it up and try it with my lemon cupcakes, my pound cake cupcakes, or vanilla cupcakes with this cheesecake frosting on top.
As long as they’re a white colored cupcake with white colored frosting, they’ll work just fine!
Why You’ll Love This Recipe
- Easy – unlike some recipes that take some decorating skills to make them look cute (hello Grinch cupcakes), these take no skill at all. Just cut, dip, and add on top.
- Moist – the cupcake recipe as written is actually nice and moist, even better when combined with the fluffy buttercream.
- Adorable – both kids and adults will appreciate the simple Easter bunny cupcake decorations on top!
- All-purpose flour – you can also use cake flour if you prefer but all-purposed works just fine.
- Colored sugar – you’ll want to use pink sanding sugar (also called colored sugar). I used a bright pink but a bright pink or pastel works great. This pink is the color I used in my Tiktok video.
- Milk – whole milk is best in the cupcakes nice moist crumb.
- Eggs – if you have time, let your eggs sit out and use them at room temperature rather than cold. This will give you fluffier cupcakes.
- Butter – make sure you’re using unsalted butter and make sure it’s nice and soft so it’ll cream well with the sugars. I recommend leaving it out for an hour to let it come to room temperature and soften.
- Marshmallows – make sure you’re using regular size (not jumbo, not mini) marshmallows.
How to make easter bunny cupcakes
Like I mentioned, the part about these that makes these Easter bunny cupcakes is the marshmallows ears on top.
However, I’m still going to walk you through how to make the cupcakes and frosting. You can also use your own favorite frosting or a box mix if you prefer – although they won’t be nearly as good as these ones!
1 – Make the cupcakes
Preheat your oven to 325°F and line a 12 cupcake tin with paper cupcake liners.
In a large mixing bowl, beat the sugar and butter until it is light and fluffy.
Then add eggs one at time and continue beating until the mixture has doubled in volume and is very light.
Now add the vanilla extract and mix well.
Combine the flour and baking powder in a separate bowl.
Next you’re going to alternate adding the dry ingredients and the milk to the creamed mixture.
Start by adding 1/3 of the dry mixture to the creamed mixture and mixing well. Then add 1/3 of the milk and beat again.
Alternate adding dry ingredients and milk until everything is well incorporated, ending with the final 1/3 of the milk.
Pour batter evenly between the 12 cupcake liners, filling them about 3/4 full.
Bake for 16-18 minutes or until the cupcakes are lightly browned and spring back when you touch them in the center.
Place baked cupcakes on a cooling rack until completely cooled.
2 – Make the Vanilla Buttercream
While the cupcakes are baking or cooling, make the vanilla buttercream.
First, beat the butter in a large mixing bowl until smooth and creamy, then add the powdered sugar and beat until it’s well combined. It will look dry at this point.
Slowly pour in the milk and vanilla extract and beat on high until it is very light and fluffy. This will take at least 5 minutes.
If your buttercream seems too thick, add a teaspoon of milk and mix again. Continuing adding a teaspoon of milk at a time until you reach the consistency you’re looking for. If your buttercream is too runny, add a tablespoon of powdered sugar and mix again. Continue adding tablespoons of powdered sugar until you get the consistency you’re looking for.
Place the buttercream in a piping bag with a piping tip (I recommend using my viral TikTok tip for this).
3 – Decorate the Cupcakes
For the bunny ears, first cut the marshmallows in half diagonally. You want one side to have kind of a point and one side to be a little thicker.
Dip the sticky cut side into the sanding sugar. You want to cover most of the ears but it’s okay if not all of them are completely covered.
Set the ears aside until you’re ready to decorate the cupcakes.
Pipe the buttercream onto the cooled cupcakes. I like to just do a basic ice cream cone style swirl.
Place a set of bunny ears into the buttercream on each cupcake to turn each vanilla cupcake into an Easter bunny cupcake!
Serve at room temperature or store until you’re ready to serve! joy your cute bunny cupcakes!
Store cupcakes at room temperature for 2-3 days in an airtight container. If you know that you won’t be serving the cupcakes right away, I recommend frosting and decorating with the ears closer to the time you’ll be serving.
Freeze unfrosted cupcakes in an airtight freezer safe bag for up to three months. Freeze the cupcakes individually and then place them all frozen in a bag together to prevent them from sticking to each other. Warm to room temperature before frosting and serving.
Did you use whole milk? Often times milk with less fat content will leave you with dryer cupcakes. Or it’s possible you baked them too long – start checking at 15 minutes.
More Easy Easter Recipes
- Dirt and Worms – this delicious Oreo dirt cake recipe is a fun cake recipe for spring!
- Strawberry cheesecake bars – this fresh and fruity dessert would make a great addition to any Easter menu!
- Easy carrot cake – this gorgeous layered carrot cake is made even better with a cinnamon cream cheese frosting!
- Homemade crescent rolls – fluffy and flavorful crescent rolls that are perfect for ham sandwiches!
- Strawberry fluff salad – a delicious salad/dessert that combines fruit, nuts, and marshmallows!
Easter Bunny Cupcakes
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup whole milk
- ¾ cup unsalted butter (softened)
- 3 cups powdered sugar
- ¼ cup whole milk
- 1 tsp vanilla extract
- 12 marshmallows
- ¼ cup pink sanding sugar
- Preheat oven to 325°F and line a 12 cupcake tin with paper liners.
- In a large mixing bowl, beat the sugar and butter until it is light and fluffy.1/2 cup unsalted butter, 3/4 cup sugar
- Add eggs one at time and continue beating until the mixture has doubled in volume and is very light.2 large eggs
- Add vanilla extract and mix well.2 tsp vanilla extract
- Combine the flour and baking powder in a separate bowl.1 cup all-purpose flour, 1 tsp baking powder
- Add 1/3 of the dry mixture to the creamed mixture and beat well then add 1/3 of the milk and beat again. Alternate adding dry ingredients and milk until everything is well incorporated.1/2 cup whole milk
- Pour batter evenly between the 12 cupcake liners then bake for 16-18 minutes or until the cupcakes are lightly browned and spring back when touched in the center.
- Place baked cupcakes on a cooling rack until completely cooled.
- Place buttercream in a piping bag with a piping tip then pipe the buttercream onto the cooled cupcakes.
- For the bunny ears, cut the marshmallows in half diagonally, dip the cut side into the sanding sugar, then place them into the buttercream on each cupcake.12 marshmallows, 1/4 cup pink sanding sugar
- Beat butter in a large mixing bowl until smooth and creamy, then add the powdered sugar and beat until it's well combined. It will look dry at this point.3/4 cup unsalted butter, 3 cups powdered sugar
- Add milk and vanilla extract and beat on high for at least 5 minutes, until it is very light and fluffy.1 tsp vanilla extract, 1/4 cup whole milk
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