Description
Cute and festive Bunny Butt Cupcakes perfect for Easter celebrations, easy enough to make on a weeknight.
Ingredients
Scale
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk or cream
- 3 to 4 cups powdered sugar
- 1 cup unsalted butter for frosting
- 1 and 1/2 cups sweetened shredded coconut
- 6 to 8 large marshmallows (for bunny feet)
- 12 mini marshmallows (for tails)
- Pink sprinkles
Instructions
- Preheat your oven to 350°F and line a standard muffin tin with 12 paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter with sugar until pale and fluffy. Add eggs one at a time and then stir in vanilla.
- Alternate adding the dry ingredients with milk, starting and ending with dry.
- Divide batter among the liners and bake for 18 to 20 minutes, until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- For the frosting, beat unsalted butter until smooth, then add powdered sugar and a pinch of salt. Mix on low until combined, then beat until fluffy. Add vanilla and adjust consistency with more milk or sugar as needed.
- Frost each cupcake with a mound of frosting and press coconut on top.
- For bunny feet, slice marshmallows, dip in pink sprinkles and place on the cupcake. Roll a mini marshmallow in coconut for the tail and position it on top.
Notes
You can customize the cupcakes with different extracts or flavors. Use fondant or candy for decoration as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg