How to make simple and scrumptious Easter Bunny Cupcakes!
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Easter is one of my top favorite holidays for creative baking! I love getting to make adorable treats that feature things that remind me of the lovely spring season, especially little animals. Spring season calls for sweet treats that feature baby chicks, ducklings, and of course, little bunnies!
One of my most beloved Easter recipes is this one for my adorable Easter Bunny Cupcakes! This is literally the perfect recipe to celebrate Easter with! To make these charming treats I just start with basic yet delicious vanilla cupcakes, top them with homemade Italian buttercream frosting, and finish decorating them with a handy bunny cupcake decorating kit.
I specifically chose to make an Italian buttercream frosting over the basic buttercream frosting for this recipe because Italian buttercream is fluffier and less sweet than a traditional buttercream. It’s flavorful and scrumptious without being so sweet that it hurts your teeth. I find recipes like this are perfect for large gatherings where you don’t know everyone’s taste preferences!
Plus, this Easter cupcake process is so simple and easy to do that it’s an excellent Easter family activity to do with the kids before the big egg hunt! They just love getting to use the cupcake decorating kit to customize their own cupcakes. Here’s how to make my adorable Easter bunny cupcakes.
Easter Cupcake Equipment
Let’s start with the equipment and tools needed for this Easter recipe. Overall this is a pretty simple cupcake process so you’ll mainly just need some typical baking tools and materials. Here’s what I use to make Easter bunny cupcakes:
- Cooling rack
- KitchenAid mixer
- Mixing bowls
- Cupcake pan
- Batter scoop
- Blending whisk
- Metallic Cupcake Liners
- These foil liners hold up much better than paper ones!
- Piping bags
- Piping bag ties
- Piping tips
- Bunny cupcake decorating kit
Egg-citing Ingredients
Now let’s move on to my Easter cupcake ingredients! For these adorable Easter cupcakes I just used the usual basic vanilla cupcake and frosting ingredients, so there’s nothing complicated here. Here are my ingredients for Easter bunny cupcakes:
Vanilla Cupcakes:
- ½ Cup Butter– room temperature
- ¾ Cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 ½ Cups All-purpose flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Sour Cream
- ½ Cup Milk
Italian Buttercream Frosting:
- 1 ½ cup Butter– room temperature
- 4 ½ cups Powdered sugar
- 1 ½ tsp Vanilla extract
- 3 ½ tbsp Milk
How to Make Easter Bunny Cupcakes
Now let’s move on to the fun part! If you’re familiar with making homemade cupcakes then you know exactly what to expect here. There’s nothing complicated involved with this cupcake recipe, making it a perfect opportunity for a family Easter activity besides just the egg hunt. Here’s how to make Easter bunny cupcakes:
Making Cupcakes:
- First, measure out all of the Easter cupcake ingredients and preheat the oven to 350°F.
- Next, in the large mixing bowl of a stand mixer, beat the room temperature butter and sugar together until light and pale.
- If you don’t have a stand mixer you can just use a hand mixer.
- Then, in a separate bowl, whisk together the eggs.
- Add the beaten eggs and vanilla extract into the butter mixture and beat well.
- Next, in another medium-sized bowl, combine and whisk together the flour, baking powder, and salt.
- Then, alternate between adding the dry ingredients, milk, and sour cream, ⅓ at a time each, into the stand mixer bowl mixing well between each addition.
- Keep mixing the cupcake batter together until all the ingredients are fully combined.
- Then, prepare a cupcake pan with foil cupcake liners.
- Using a large batter scoop, divide the cupcake batter evenly between the liners.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely before frosting.
Making Italian Buttercream Frosting:
- While the cupcakes are cooling, make the Italian buttercream frosting. First, add the room temp butter to a clean stand mixer bowl, and beat it for 5 minutes until it has doubled in volume.
- Then, gradually add the sugar ½ cup at a time, beating between each addition.
- Next, gradually add in the vanilla extract and milk. Beat on high for 3 minutes, until the frosting ingredients are totally combined.
- Prepare a piping bag with a jumbo-size round tip. Transfer the frosting to the bag, and secure it with a bag tie.
- Finally, frost the cupcakes with the Italian buttercream frosting and top with the Wilton bunny ears and tails decorating kit.
Cupcake Storage
To store cupcakes: transfer them to an airtight container and store for 4-5 days at room temperature, or covered and stored in the fridge for up to 1 week. Always label the date on the outside of the container to keep up with freshness.
Other Easter Recipes
Mini Easter Bread Kulich
Italian Easter mini bread
Italian Easter bread
Dying Easter Eggs With Food Coloring
Egg-cellent Easter Recipes
Want all the egg-citing Easter recipes that you can get your hands on? I’ve got Easter recipes for everything from cookies to charcuterie boards to traditional Easter breads! Here are some of my favorite Easter recipes:
- Easter Sugar Cookies
- Mini Easter Bread Kulich
- Italian Easter Bread
- Italian Mini Easter Breads
- Easter Lemon Cookies
- Easter Meringue Bird Cookies
- Easter Charcuterie Board
- Easter Chocolate Covered Pretzels- Carrots
- Easter Chocolate Covered Pretzels- Bunnies and Ducklings
- Dying Easter Eggs with Food Coloring
- Gold-Painted Easter Eggs
Easter Bunny Cupcakes
Equipment
Ingredients
- ½ Cup Butter room temperature
- ¾ Cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 ½ Cups All-purpose flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Sour Cream
- ½ Cup Milk
Buttercream Frosting
- 1 ½ cup Butter room temperature
- 4 ½ cups Powdered sugar
- 1 ½ tsp Vanilla extract
- 3 ½ tbsp Milk
Instructions
Making Cupcakes
- First, measure out all of the Easter cupcake ingredients and preheat the oven to 350°F.
- Next, in the large mixing bowl of a stand mixer, beat the room temperature butter and sugar together until light and pale.If you don’t have a stand mixer you can just use a hand mixer.
- Then, in a separate bowl, whisk together the eggs.
- Add the beaten eggs and vanilla extract into the butter mixture and beat well.
- Next, in another medium-sized bowl, combine and whisk together the flour, baking powder, and salt.
- Then, alternate between adding the dry ingredients, milk, and sour cream, ⅓ at a time each, into the stand mixer bowl mixing well between each addition.
- Keep mixing the cupcake batter together until all the ingredients are fully combined.
- Then, prepare a cupcake pan with foil cupcake liners.
- Using a large batter scoop, divide the cupcake batter evenly between the liners.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely before frosting.
Making Italian Buttercream Frosting
- While the cupcakes are cooling, make the Italian buttercream frosting. First, add the room temp butter to a clean stand mixer bowl, and beat it for 5 minutes until it has doubled in volume.
- Then, gradually add the sugar ½ cup at a time, beating between each addition.
- Next, gradually add in the vanilla extract and milk. Beat on high for 3 minutes, until the frosting ingredients are totally combined.Prepare a piping bag with a jumbo-size round tip. Transfer the frosting to the bag, and secure it with a bag tie.
- Finally, frost the cupcakes with the Italian buttercream frosting and top with the Wilton bunny ears and tails decorating kit.
Nutrition
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