These cute Easter bunny cupcakes combine a vanilla cupcake, a vanilla buttercream, and marshmallow Easter bunny ears for the most adorable Easter treat ever!
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
Buttercream
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
Notes
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.