Easter Bunny Cupcakes: Adorable and Delicious Treats

These Easter Bunny Cupcakes are not only cute but also bursting with a lovely lemony flavor. With fluffy buttercream frosting and marshmallow ears coated in pink sugar, these cupcakes make the perfect addition to your Easter brunch or a delightful surprise in your kids’ Easter nests. They are surprisingly easy to make, yet they look impressively festive!

Quick Benefits

These cupcakes are easy to prepare and come together in just over an hour. The lemony flavor adds a refreshing twist, and the adorable bunny design makes them a hit at any Easter gathering. Plus, they’re great for getting the kids involved in decorating!

Essential Ingredients

Cupcakes:

• 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

Buttercream Frosting:

• 1 cup unsalted butter, softened
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 5 cups confectioners’ sugar
• 2 tablespoons milk

Decoration:

• 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

Preparation Steps

1. Preheat the Oven: Preheat to 350°F (175°C) and grease or line 30 muffin cups with paper liners.
2. Prepare the Batter: In a large bowl, beat 1 cup plus 2 tablespoons of butter and white sugar with an electric blender until creamy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
3. Mix Dry Ingredients: In another bowl, combine flour, baking soda, baking powder, and salt.
4. Combine and Mix: Gradually add the dry mixture to the butter mixture, alternating with sour cream, until well blended into a thick batter.
5. Fill and Bake: Spoon about 1/4 cup of batter into each muffin cup. Bake for 20 to 25 minutes or until the tops spring back when lightly pressed. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

1. Make the Frosting: In a large bowl, cream together 1 cup plus 2 tablespoons of butter and vanilla extract. Gradually beat in confectioners’ sugar, one cup at a time. Mix in milk and beat until frosting is light and fluffy.
2. Decorate the Marshmallow Ears: Spread a little frosting in the center of each marshmallow half and coat with pink sugar sprinkles.

Assemble the Cupcakes

1. Frost the Cupcakes: Spread a smooth layer of frosting over each cooled cupcake.
2. Add the Bunny Ears: Place two marshmallow halves on top of each cupcake for ears.
3. Add the Nose and Face: Press a candy-coated chocolate piece into the center as the nose and use black decorating gel to draw eyes and whiskers.

Health Benefits

While these cupcakes are certainly an indulgence, they can be a delightful treat during festive occasions. The lemon zest adds a touch of vitamin C, and the sour cream contributes to a moist, fluffy texture. Enjoy them in moderation as a sweet, celebratory dessert.

Serving Suggestions

Serve these adorable cupcakes on a festive platter with a few colorful Easter eggs around. They pair perfectly with a glass of milk, a cup of coffee, or a light citrus punch.

Creative Variations

• Flavored Frosting: Try adding a little lemon juice or zest to the frosting for an extra burst of flavor.
• Different Ears: Use colored marshmallows or add a dab of food coloring to the frosting for more colorful bunny ears.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cupcakes suitable for more dietary needs.
• Chocolate Bunny Version: Substitute lemon zest with cocoa powder for chocolate-flavored cupcakes.

Storage Tips

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow chilled cupcakes to come to room temperature before serving.

Pro Tips

• Make sure to let the cupcakes cool completely before decorating to prevent the frosting from melting.
• Use a piping bag for a more professional frosting look.
• Lightly grease your hands when handling marshmallows to keep them from sticking.

Frequently Asked Questions

Can I make the cupcakes ahead of time? Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Decorate on the day of serving.

Can I freeze the cupcakes? You can freeze unfrosted cupcakes for up to 3 months. Thaw and decorate before serving.

Can I use store-bought frosting? Absolutely! While homemade frosting tastes best, store-bought can save time in a pinch.

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