Let’s face it, you need an adorable Easter recipe. Luckily, these Easter bunny cupcakes are here to help. Ask yourself this: are your cupcakes as adorable as they could be? Are your friends, co-workers, and even your family wishing for treats that are just a little cuter? Folks, there’s an easy solution to your non-adorable food problems this Easter. Easter bunny cupcakes.
The key to the cuteness is the fluffy look provided by the shredded coconut. The eyes are jelly beans, the ears gum and the whiskers licorice. Of course, the looks don’t matter if the cupcake doesn’t deliver in the taste department. Luckily, these cupcakes definitely do–moist, not-too-sweet cake, with incredible, buttery coconut-laced frosting. Give them all the adorable Easter treat they’ve been waiting for.
for the cupcakes
4 eggs (separated and at room temperature)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter (room temperature)
2 cups sugar
1 teaspoon vanilla extract
1 cup milk (room temperature)
for the buttercream frosting
12 tablespoons room temperature, unsalted butter
1 1/2 cups confectioners sugar
2 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Gather all needed ingredients, and set out those that need to come to room temperature.
Preheat the oven to 350 degrees. Grease muffin tins and line each cup with a greased paper liner.
In a medium bowl, beat the egg whites to soft peaks. Carefully spoon into another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside. Using a paddle attachment in your stand mixer bowl, or with a regular mixer, beat the room temperature butter until light and fluffy. Pour in the sugar and continue beating until it is well-combined and very fluffy. Add the egg yolks one at a time. Add in the vanilla, and then the juice and zest.
With the mixer on low, add the flour mixture and milk alternately until the ingredients are just combined. Then gently fold in the egg whites with a spoon or spatula.
Carefully spoon the batter into the muffin tins and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Set the cupcakes aside to cool. When they are cool enough to pick up, place them on a wire rack to cool completely.
To make the frosting, using the paddle attachment or regular beater, beat the butter on medium speed until pale and fluffy. Add in the powdered sugar and beat until the mixture is light, fluffy and airy. Add in the vanilla, lemon juice and zest.
Allow the cupcakes to cool completely, apply a light coating of icing, and then dip into unsweetened or sweetened coconut. Use halved jelly beans for the eyes, and strips of licorice for the whiskers. Carefully cut the ears out of Wrigley’s stick gum (Doublemint flavor is white, or use Big Red for pink ears). Make two small incisions at the top of your bunny faces and insert the gum. My ears flopped back a bit, so I supported them with toothpicks (be sure to remove before serving).
For even more adorable Easter treats, check out “Easter Basket Case: 12 homemade treats for kids!“