Easter Bunny Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For Decoration:
Large marshmallows
Pink sanding sugar
Sprinkles (pastel colors)
Directions:
Make the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
Gradually mix in dry ingredients, alternating with milk. Mix until smooth.
Divide batter into liners and bake for 18-20 minutes. Let cool completely.
Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla.
Make the Bunny Ears: Cut marshmallows diagonally and dip the sticky side in pink sanding sugar to create bunny ears.
Decorate: Pipe frosting onto cupcakes, add marshmallow ears, and sprinkle with pastel sprinkles.
Serve and enjoy!
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal per cupcake | Servings: 12
Tips:
Use a star piping tip for a fluffy, elegant frosting effect.
Chill the cupcakes before adding decorations to prevent melting.
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