How to Make Easter Bunny Cupcakes with Italian Buttercream Frosting
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These cupcakes use the simple vanilla cupcake recipe that I use for all my other cupcakes, except this time, I used Italian buttercream for the icing. Italian buttercream is fluffer and less sweet than a traditional buttercream, so after using it in my daughter’s birthday cake, I wanted to try it on a cupcake.
When making these cupcakes, I chose to use metal cupcake liners as opposed to paper ones, which makes the cupcakes a bit better and make removing them from the cupcake pans easier. Decorating these cupcakes is a bit easier than my mermaid cupcakes as all I had to use was an Easter bunny cupcake decorating kit, instead of having to make all the fondant decorations myself. Doing this makes it a bit easier for kids to decorate these cupcakes, so I’d recommend these as the perfect cupcake to decorate with your kids. After baking and decorating, I like to send the cupcakes to friends and family in sets of 4 in a special small cardboard box with a ribbon on top.
Other Easter Recipes
Easter Bunny Cupcakes
All-natural Easter Egg dye
Italian Easter mini bread
Italian Easter bread
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
- Preheat the oven to 350F.
- In a large bowl, beat the butter and sugar together until light and pale with a stand mixer or by hand.
- Whisk together the eggs in a separate bowl.
- Add in the vanilla and eggs ⅓ at a time, making sure to beat in between each addition.
- In another medium bowl, mix together flour, baking powder, and salt.
- Add the dry ingredients ⅓ at a time into the stand mixer bowl, alternating with ⅓ of the milk, mixing between each addition, along with the sour cream.
- Mix the batter together until combined.
- Prepare a cupcake pan with cupcake liners.
- Using a large batter scoop, scoop the cupcake batter into the cupcake pan.
- Bake at 350F for 18-20 minutes.
Buttercream frosting
- While cupcakes are cooling make buttercream frosting. Add the butter to the bowl of a stand kitchen mixer and beat for 5 minutes until doubled in volume.
- Gradually add the sugar 1/2 cup at a time and beating between each addition.
- Gradually add vanilla and milk. Beat on high 3 minutes, until combined.
- Frost cupcakes with buttercream icing using a jumbo-size round tip. Top with Wilton bunny ears and tails decorating kit.
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