Description

Bunny Cupcakes are a classic Easter treat, often featuring vanilla or pastel-colored cupcakes decorated with frosting, marshmallows for ears, and candies for facial features. They’re fun, festive, and perfect for springtime celebrations

Ingredients

Scale

For the Cupcakes:

1 ¼ cups cake flour
1 teaspoon baking powder
⅛ teaspoon fine sea salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk

For the Frosting:

¾ cup unsalted butter, room temperature
¼ cup shortening
1 pound powdered sugar
1 pinch fine sea salt
2 tablespoons milk, plus more if needed
¼ teaspoon almond extract
1/8 teaspoon dill pickle powder

For Decorating:

Sanding sugars (various colors)
12 jumbo marshmallows
Pink and black food coloring
Finely Chopped Fresh Dill (Optional)

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Instructions

Step 1: Preheat Oven and Prepare Pan. Preheat oven to 350ºF (175°C). Line a 12-cup muffin tin with paper liners.

Step 2: Combine Dry Ingredients. Sift the flour, baking powder, and salt together. Set aside.

Step 3: Cream Butter and Sugar. Cream the butter and sugar together for several minutes until light and fluffy.

Step 4: Add Eggs and Extracts. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary. Beat in the vegetable oil, vanilla and almond extracts until combined.

Step 5: Alternate Adding Dry Ingredients and Milk. On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed.

Step 6: Fill Cupcake Liners. Fill the cupcake liners with a heaping ¼ cup batter.

Step 7: Bake. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center.

Step 8: Cool. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Step 9: Make the Frosting. Beat the butter and shortening together until smooth and well combined. Sift the powdered sugar into the bowl; add the salt. Mix for 5 minutes, scraping down the sides and bottom of the bowl as needed.

Step 10: Add Milk and Extract. Add the milk, almond extract, and dill pickle powder. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.

Step 11: Prepare Marshmallow Ears. Pour the sanding sugars into bowls. Cut the marshmallows in half on the diagonal. Press the cut sides into the bowls of sanding sugar. Thread each ear onto a toothpick.

Step 12: Frost the Cupcakes. Use a 2-tablespoon scoop to dollop the frosting on top of each cupcake. With an offset spatula, spread the frosting to the edges, leaving it mounded in the center.

Step 13: Add Sanding Sugar. Dip the cupcakes into the bowls of sanding sugar.

Step 14: Add Ears. Place the marshmallow ears onto each cupcake.

Step 15: Add Facial Features. Tint the remaining icing black and pink. Place icing in piping bags with the tip snipped or fitted with #2 icing tips. Make eyes and noses on the bunnies.

Step 16: Serve. Serve and enjoy!