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.