Introduction & Inspiration: Adorable and Delicious Bunny Cupcakes
These Bunny Cupcakes are the perfect treat for Easter, spring celebrations, or any occasion that calls for a touch of cuteness! I love how these cupcakes combine a moist and flavorful vanilla-almond base with a fluffy buttercream frosting and adorable, easy-to-make bunny decorations.
The inspiration for this recipe came from a desire to create a fun and festive Easter dessert. That would be both visually appealing and delicious. I wanted something that kids and adults alike would enjoy.
I’ve always loved decorating cupcakes. And the bunny theme is particularly charming and perfect for springtime. These cupcakes are a result of that.
These cupcakes are a guaranteed crowd-pleaser. They’re also surprisingly easy to decorate, even for beginner bakers. With a few simple techniques, you can create these adorable bunnies.
Nostalgic Appeal (with a Whimsical, Edible Easter Treat)
Themed cupcakes, especially those decorated as animals, often evoke a sense of childhood wonder and celebration. They remind me of birthday parties, holidays, and the joy of a special, personalized treat. They are memorable.
These Bunny Cupcakes capture that nostalgic appeal with their adorable bunny faces and festive decorations. They’re a way to bring a touch of whimsy and fun to any occasion. They bring the magic.
There’s something inherently delightful about a cupcake that’s not only delicious but also a miniature work of art. It’s a conversation starter. And a source of joy for everyone who sees it.
It’s the kind of cupcake that’s perfect for creating lasting memories. It’s a celebration of creativity and the joy of sharing a special treat with loved ones. They spread the joy.
Homemade Focus (and the Satisfaction of Creative Baking)
I’m a strong advocate for homemade baked goods, and these Bunny Cupcakes are a perfect example of why. Making your own cupcakes and frosting allows you to control the ingredients and the quality. And to add your own personal touch.
Store-bought cupcakes often lack the fresh flavor, the moist texture, and the creative flair of homemade. When you bake them yourself, you can use high-quality ingredients. And avoid any artificial flavors.
This recipe, while using a from-scratch batter and frosting, is still very approachable. The steps are clearly outlined. And the decorating techniques are simple enough for anyone to master.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of baking and decorating. And to create something truly special and delicious.
Flavor Goal: Vanilla-Almond Delight with Creamy Frosting
The flavor goal of these Bunny Cupcakes is to achieve a delicate balance of vanilla and almond flavors. With a moist, tender crumb and a fluffy, creamy buttercream frosting.
The cupcake base, made with cake flour, baking powder, salt, butter, sugar, eggs, vegetable oil, vanilla extract, almond extract, and milk. It is light, fluffy, and subtly sweet. The combination of vanilla and almond extracts creates a unique.
The buttercream frosting, made with butter, shortening, powdered sugar, salt, milk, and almond extract. It is smooth, creamy, and perfectly sweet. It complements the cupcakes beautifully.
The sanding sugars add a touch of sparkle and a subtle crunch. The marshmallows, cut and decorated, create the adorable bunny ears. The overall effect is delightful.
Ingredient Insights
Let’s take a closer look at the ingredients, with tips for each:
FOR THE CUPCAKES:
- Cake Flour: This is key for creating a light and tender crumb. If you don’t have cake flour, you can make a substitute by measuring out 1 ¼ cups of all-purpose flour, removing 2 ½ tablespoons, and then adding 2 ½ tablespoons of cornstarch.
- Baking Powder: This is the leavening agent that makes the cupcakes rise.
- Fine Sea Salt: This enhances the flavors of the other ingredients.
- Unsalted Butter: Use softened butter for easy creaming.
- Sugar: Granulated sugar provides sweetness.
- Eggs: These add richness and structure to the cupcakes. Use room-temperature eggs for best results.
- Vegetable Oil: This adds moisture and helps to create a tender crumb.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Almond Extract: This adds a subtle almond flavor that complements the vanilla.
- Milk: This adds moisture and helps to create a smooth batter. Use whole milk or 2% milk for the best results.
FOR THE FROSTING:
- Unsalted Butter, Room Temperature: This forms the base of the buttercream.
- Shortening: This helps to stabilize the frosting and create a smooth texture.
- Powdered Sugar: This provides sweetness and structure to the frosting.
- Fine Sea Salt: A pinch of salt enhances the flavors.
- Milk: This thins the frosting to the desired consistency.
- Almond Extract: This adds a subtle almond flavor that complements the cupcakes.
FOR DECORATING:
- Sanding Sugars: These add sparkle and color to the bunny ears and the cupcake tops.
- Jumbo Marshmallows: These are cut and shaped to create the bunny ears.
- Pink and Black Food Coloring: These are used to create the bunny’s eyes and nose.
Essential Equipment
You’ll need a few basic baking tools:
- A 12-cup muffin tin
- Paper liners
- Mixing bowls (large and medium)
- An electric mixer (handheld or stand mixer)
- A sifter (for the flour, baking powder, and salt, and for the powdered sugar)
- A rubber spatula
- An offset spatula (for frosting)
- Toothpicks (for attaching the bunny ears)
- Piping bags (optional, for piping the eyes and nose)
- #2 icing tips (optional, for piping the eyes and nose)
- Bowls for the sanding sugar.
- 1/4 cup measure
That’s it! This recipe is relatively straightforward in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE CUPCAKES:
- 1 ¼ cups Cake Flour
- 1 tsp. Baking Powder
- â…› tsp. Fine Sea Salt
- 6 Tbsp. Unsalted Butter
- 1 cup Sugar
- 2 Eggs
- 2 Tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- ½ tsp. Almond Extract
- ½ cup Milk
FOR THE FROSTING:
- ¾ cup Unsalted Butter, Room Temperature
- ¼ cup Shortening
- 1 lb. Powdered Sugar
- 1 pinch Fine Sea Salt
- 2 Tbsp. Milk
- ¼ tsp. Almond Extract
FOR DECORATING:
- Sanding Sugars
- 12 Jumbo Marshmallows
- Pink And Black Food Coloring
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake some adorable Bunny Cupcakes? Here’s a detailed, step-by-step guide:
1. Preheat Oven and Prepare Muffin Tin:
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
2. Sift Dry Ingredients:
In a medium bowl, sift together the cake flour, baking powder, and fine sea salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar for several minutes. Until the mixture is light and fluffy.
4. Add Eggs:
Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary.
5. Add Oil and Extracts: Beat in the vegetable oil, vanilla extract, and almond extract until combined.
6. Alternate Adding Dry and Wet Ingredients:
On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour.
Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.
7. Fill Cupcake Liners: Fill the cupcake liners with a heaping ¼ cup of batter each. This should fill them about two-thirds full.
8. Bake:
Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. A toothpick inserted into the center should come out clean.
9. Cool: Cool the cupcakes in the muffin tin for 10 minutes.
Then remove them to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat the softened butter and shortening together in a large bowl with an electric mixer until smooth and well combined.
Sift the powdered sugar into the bowl. Add the pinch of salt.
Mix on low speed until combined. Then increase the speed to medium-high and beat for 5 minutes, scraping down the sides and bottom of the bowl as needed.
Add the milk and almond extract.
Mix on low until combined. Then increase the speed to medium-high and beat for several minutes until the frosting is light and fluffy.
11. Prepare Marshmallow Ears:
Pour the sanding sugars into separate bowls.
Cut the jumbo marshmallows in half on the diagonal.
Press the cut sides of the marshmallow halves into the bowls of sanding sugar to coat them.
Thread each marshmallow ear onto a toothpick.
12. Frost and Decorate Cupcakes:
Use a 2-tablespoon scoop (or a spoon) to dollop a generous amount of frosting on top of each cooled cupcake.
With an offset spatula (or a knife), spread the frosting to the edges of the cupcake, leaving it mounded in the center.
Dip the frosted cupcakes into the bowls of sanding sugar to coat the frosting.
Place the marshmallow ears (with toothpicks) onto each cupcake.
13. Add Eyes and Nose:
Tint a small portion of the remaining frosting black and another small portion pink.
Place each colored frosting in a piping bag with the tip snipped or fitted with a #2 icing tip.
Pipe small dots of black frosting for the eyes and small dots or triangles of pink frosting for the noses.
If you don’t have piping bags, you can use a zip-top bag with a tiny corner snipped off, or even a toothpick to apply the frosting.
Serve and enjoy your adorable Bunny Cupcakes!
Troubleshooting
Here are some potential baking issues:
Problem: Cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale).
Problem: Cupcakes are sinking in the middle.
Solution: Make sure your baking powder is fresh. Also, avoid opening the oven door during baking.
Problem: Frosting is too stiff/too soft.
Solution: Adjust consistency by adding more powdered sugar (to thicken) or more milk (to thin), a little at a time.
Problem: Frosting is grainy.
Solution: Make sure you’re using softened butter and that you’re sifting the powdered sugar.
Problem: Marshmallow ears won’t stay. Solution: Use toothpicks.
Tips and Variations
Here are some tips and variations:
Tip: For the best flavor, use high-quality vanilla and almond extracts.
Tip: To ensure even baking, rotate the muffin tin halfway through the baking time.
Tip: If you don’t have sanding sugar, you can use regular granulated sugar or sprinkles.
Variation: Use different colors of sanding sugar for a more colorful effect.
Variation: Add a few drops of food coloring to the frosting to create pastel-colored bunnies.
Variation: Instead of marshmallows, use candy melts or fondant to create the bunny ears.
Variation: Add mini chocolate chips or sprinkles to the cupcake batter for extra flavor and texture.
Variation: Make mini cupcakes! Adjust the baking time.
Serving and Pairing Suggestions
These Bunny Cupcakes are perfect for any spring celebration:
Serving Suggestions:
Serve them at room temperature.
Serve them at an Easter party, a spring brunch, a baby shower, or a birthday party.
They’re a perfect treat for kids and adults alike.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A glass of sparkling wine or a mimosa (for a festive brunch).
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake (depending on the size and the specific ingredients used):
- Calories: Approximately 350-450
- Protein: 3-4 grams
- Fat: 18-25 grams (mostly from the butter, shortening, and oil)
- Carbohydrates: 45-55 grams
- Fiber: Less than 1 gram
This is a general estimate. These Bunny Cupcakes are a relatively rich and decadent treat. Due to the butter, sugar, and frosting.
They are best enjoyed in moderation as part of a balanced diet.
You can make them slightly healthier by using less frosting.
Print
Bunny Cupcakes
Description
These Bunny Cupcakes are the perfect treat for Easter, spring celebrations, or any occasion that calls for a touch of cuteness! I love how these cupcakes combine a moist and flavorful vanilla-almond base with a fluffy buttercream frosting and adorable, easy-to-make bunny decorations
Ingredients
FOR THE CUPCAKES:
- 1 ¼ cups Cake Flour
- 1 tsp. Baking Powder
- â…› tsp. Fine Sea Salt
- 6 Tbsp. Unsalted Butter
- 1 cup Sugar
- 2 Eggs
- 2 Tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- ½ tsp. Almond Extract
- ½ cup Milk
FOR THE FROSTING:
- ¾ cup Unsalted Butter, Room Temperature
- ¼ cup Shortening
- 1 lb. Powdered Sugar
- 1 pinch Fine Sea Salt
- 2 Tbsp. Milk
- ¼ tsp. Almond Extract
FOR DECORATING:
- Sanding Sugars
- 12 Jumbo Marshmallows
- Pink And Black Food Coloring
Instructions
1. Preheat Oven and Prepare Muffin Tin:
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
2. Sift Dry Ingredients:
In a medium bowl, sift together the cake flour, baking powder, and fine sea salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar for several minutes. Until the mixture is light and fluffy.
4. Add Eggs:
Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary.
5. Add Oil and Extracts: Beat in the vegetable oil, vanilla extract, and almond extract until combined.
6. Alternate Adding Dry and Wet Ingredients:
On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour.
Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.
7. Fill Cupcake Liners: Fill the cupcake liners with a heaping ¼ cup of batter each. This should fill them about two-thirds full.
8. Bake:
Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. A toothpick inserted into the center should come out clean.
9. Cool: Cool the cupcakes in the muffin tin for 10 minutes.
Then remove them to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes are cooling, make the frosting.
Beat the softened butter and shortening together in a large bowl with an electric mixer until smooth and well combined.
Sift the powdered sugar into the bowl. Add the pinch of salt.
Mix on low speed until combined. Then increase the speed to medium-high and beat for 5 minutes, scraping down the sides and bottom of the bowl as needed.
Add the milk and almond extract.
Mix on low until combined. Then increase the speed to medium-high and beat for several minutes until the frosting is light and fluffy.
11. Prepare Marshmallow Ears:
Pour the sanding sugars into separate bowls.
Cut the jumbo marshmallows in half on the diagonal.
Press the cut sides of the marshmallow halves into the bowls of sanding sugar to coat them.
Thread each marshmallow ear onto a toothpick.
12. Frost and Decorate Cupcakes:
Use a 2-tablespoon scoop (or a spoon) to dollop a generous amount of frosting on top of each cooled cupcake.
With an offset spatula (or a knife), spread the frosting to the edges of the cupcake, leaving it mounded in the center.
Dip the frosted cupcakes into the bowls of sanding sugar to coat the frosting.
Place the marshmallow ears (with toothpicks) onto each cupcake.
13. Add Eyes and Nose:
Tint a small portion of the remaining frosting black and another small portion pink.
Place each colored frosting in a piping bag with the tip snipped or fitted with a #2 icing tip.
Pipe small dots of black frosting for the eyes and small dots or triangles of pink frosting for the noses.
If you don’t have piping bags, you can use a zip-top bag with a tiny corner snipped off, or even a toothpick to apply the frosting.
Serve and enjoy your adorable Bunny Cupcakes!
Recipe Summary and Q&A
Let’s recap this delightful Bunny Cupcake baking journey! Here is the summary.
Summary: These Bunny Cupcakes are adorable and delicious treats made with a moist vanilla-almond cupcake base, a fluffy buttercream frosting, and easy-to-make marshmallow ears. They’re perfect for Easter, spring celebrations, or any occasion that calls for a touch of cuteness.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and make the frosting ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. Store the frosting in the refrigerator for up to 3 days. Assemble and decorate the cupcakes just before serving.
Q: Can I freeze the decorated cupcakes?
A: I don’t recommend freezing the fully decorated cupcakes, as the texture of the marshmallows and frosting may change upon thawing.
Q: I don’t have almond extract. Can I leave it out?
A: Yes, you can leave out the almond extract. The cupcakes will still be delicious, but they’ll have a slightly less complex flavor.
Q: I don’t have cake flour. Can I just use all-purpose flour?
A: You can substitute. The cake will be slightly less tender.
Q: The frosting split, what do I do? A: Try chilling it, and remixing it.