Easter Bunny Cupcakes Recipes

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EASTER BUNNY CUPCAKES



Easter Bunny Cupcakes image

Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield Varied.

Number Of Ingredients 10

1 to 2 cans vanilla frosting (16 ounces each)
Green paste food coloring
Cupcakes and miniature cupcakes of your choice
Candy-coated sunflower kernels
Assorted stick chewing gum
Jumbo heart sprinkles
Canned chocolate frosting
Miniature marshmallows
Corn syrup
White nonpareils

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Steps:

  • Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

Nutrition Facts :

EASTER BUNNY CUPCAKES



Easter Bunny Cupcakes image

These little bunnies are sure to make kids smile! Easter is coming up and these would make an excellent addition to any buffet. Use any kind of small candy for decorating (jelly beans, mini M&Ms, sweet tarts, tropical skittles.. They might be slightly tedious but your effort will pay off! The original recipe says to add more milk if the batter looks dry- use your best judgment.

Provided by Julia Lynn

Categories     Dessert

Time 1h

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box white cake mix, (as well as the other ingredients listed on the cake box to prepare the cake)
1 cup milk
1/2 teaspoon vanilla extract
3 cups Betty Crocker fluffy white frosting mix
any desired food coloring
6 marshmallows
pink sugar
miniature M&M baking bits, " (see description. Any small candy will do- but you need BLUE and PINK pieces)
chocolate sprinkles

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Steps:

  • Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
  • Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
  • Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

EASTER BUNNY CUPCAKES



Easter Bunny Cupcakes image

Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids' Easter nests.

Provided by Lucy

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 30

Number Of Ingredients 20

1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 ¾ cups white sugar
3 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 (16 ounce) container sour cream
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
2 tablespoons milk
30 large marshmallows, cut in half lengthwise
1 cup pink sugar sprinkles
30 candy-coated milk chocolate pieces (such as M&M's®)
1 (1.5 ounce) tube black decorating gel

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
  • Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
  • Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
  • Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
  • Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

Nutrition Facts : Calories 401 calories, Carbohydrate 55.7 g, Cholesterol 62.1 mg, Fat 19.2 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 11 g, Sodium 136.5 mg, Sugar 37 g

COCONUT BUNNY CUPCAKES



Coconut Bunny Cupcakes image

These adorable bunny cupcakes are easy to make and decorate, and they'll do double duty as a darling centerpiece at your Easter brunch.

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla or creamy white frosting
48 sticks gum in white (or other colors such as yellow, blue, green)
24 sticks pink gum
24 miniature marshmallows (white or colors)
24 pink candies (mini chewy sweet and tart candies)
1 tube Betty Crocker™ black decorating gel
2 1/2 cups sweetened flaked coconut
1 drop each food color: red, green, blue, yellow

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Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
  • Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to "glue" the pink centers to the white gum ears.
  • To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
  • To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 23 g, TransFat 0 g

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