Easter Bunny Cupcakes Recipe

Recipesfull introduces to you: Cupcake Recipes. (Easter Bunny Cupcakes Recipe). Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.

Brief

Prep 30 mins

Cook: 20 mins

Additional: 30 mins

Total: 1hr20 mins

Servings: 30

Yield: 30 cupcakes

Easter Bunny Cupcakes Recipe

Ingredients

1 cup unsalted butter

softened

2 tablespoons unsalted butter

softened

1 ¾ cups white sugar

3 eggs

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 (16 ounce) container sour cream

1 cup unsalted butter

softened

2 tablespoons unsalted butter

softened

1 teaspoon vanilla extract

5 cups confectioners' sugar

2 tablespoons milk

30 large marshmallows

cut in half lengthwise

1 cup pink sugar sprinkles

30 candy-coated milk chocolate pieces (such as M&M's®)

1 (1.5 ounce) tube black decorating gel

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.

Step 2

Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.

Step 3

Combine flour baking soda baking powder and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool about 20 minutes.

Step 5

Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar 1 cup at a time mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.

Step 6

Spread out marshmallow halves on a clean surface cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.

Step 7

Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

Nutritional Information

Easter Bunny Cupcakes Recipe

Servings Per Recipe:30

Calories: 401

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 55.7g 18%

Dietary Fiber: 0.4g 2%

Sugars: 37g

Fat: 19.2g 30%

Saturated Fat: 11g 55%

Cholesterol: 62.1mg 21%

Vitamin A Iu: 551.8IU 11%

Niacin Equivalents: 1.5mg 11%

Vitamin C: 0.3mg 1%

Folate: 31.4mcg 8%

Calcium: 36.2mg 4%

Iron: 0.9mg 5%

Magnesium: 6.5mg 2%

Potassium: 73.5mg 2%

Sodium: 136.5mg 6%

Thiamin: 0.1mg 13%

Calories From Fat: 172.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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