How To Make Bunny Cupcakes Recipes

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BUNNY CUPCAKES



Bunny Cupcakes image

Easter! It's almost here!

Categories     main dish

Time 1h7m

Yield 12 servings

Number Of Ingredients 22

FOR THE CUPCAKES:
1 1/4 c. Cake Flour
1 tsp. Baking Powder
1/8 tsp. Fine Sea Salt
6 tbsp. Unsalted Butter
1 c. Sugar
2 Eggs
2 tbsp. Vegetable Oil
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1/2 c. Milk
FOR THE FROSTING:
3/4 c. Unsalted Butter, Room Temperature
1/4 c. Shortening
1 lb. Powdered Sugar
1 pinch Fine Sea Salt
2 tbsp. Milk
1/4 tsp. Almond Extract
FOR DECORATING:
Sanding Sugars
12 Jumbo Marshmallows
Pink And Black Food Coloring

Steps:

  • Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar together for several minutes until light and fluffy. 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. 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. Fill the cupcake liners with a heaping 1/4 cup batter. Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For 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. Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until fluffy.To assemble: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.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. Dip the cupcakes into the bowls of sanding sugar. Place the ears onto each cupcake. 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.

CUPCAKE BUNNY CAKE



Cupcake Bunny Cake image

Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil
1 bag (10.5 oz) miniature marshmallows (white)
2 containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ pink or red gel food color
2/3 cup pink miniature marshmallows (from 10.5-oz bag fruit-flavored miniature marshmallows)
2 snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
1 tube (0.68 oz) Betty Crocker™ black decorating gel or 3 to 4 pieces black string licorice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
  • Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 24 g, TransFat 2 g

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

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

CUTE BUNNY CUPCAKES



Cute Bunny Cupcakes image

These are such cute cupcakes for Easter! Your family will love them. My family went crazy when I made them.

Provided by thepurplebaker

Categories     Desserts     Cakes     White Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 ⅓ cups buttermilk
½ cup vegetable shortening
1 teaspoon vanilla extract
⅛ teaspoon salt
4 egg whites
2 (16 ounce) packages vanilla frosting, divided
sweetened flake coconut, or as needed
1 drop red food coloring, or as needed
12 whole graham cracker squares (4 cookies each)
48 miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
  • Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
  • Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
  • Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 60.8 g, Cholesterol 0.5 mg, Fat 16.5 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 198.5 mg, Sugar 44.5 g

SWEET BUNNY CUPCAKES



Sweet Bunny Cupcakes image

Hopping atop cute cupcakes, these rabbits are ones you'll want to multiply. You can decorate a big batch in no time, especially if you buy already made cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 6

Number Of Ingredients 9

1/2 cup Betty Crocker™ ready-to-spread vanilla frosting (from 16-oz can)
3 drops green food color
6 unfrosted white cupcakes (purchased or made from a mix)
1 package (3 oz) cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon lemon extract
Betty Crocker™ candy decors
Betty Crocker™ decorating icing

Steps:

  • In small bowl, mix frosting and green food color until well blended. Frost cupcakes.
  • In medium bowl with electric mixer, beat cream cheese, powdered sugar, milk and lemon extract on medium speed until smooth. Shape cream cheese dough into 6 bunnies.
  • Decorate bunnies with candy decors and decorating icing. Place bunnies on frosted cupcakes.

Nutrition Facts : Calories 490, Carbohydrate 99 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 70 mg, Sugar 93 g, TransFat 0 g

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

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 :

BUNNY CUPCAKES



Bunny cupcakes image

These cute bunny cupcakes are a great Easter activity for kids, and they're ideal for party platters. These super sponges will be snapped up

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 1h5m

Yield 12

Number Of Ingredients 11

185g self-raising flour
120g golden caster sugar
120g butter , softened
100g pot natural yogurt
1 lemon , zested
2 eggs
250g pack fondant icing
85g unsalted butter , softened
few drops vanilla extract
200g icing sugar
few drops green food colouring

Steps:

  • Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
  • For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
  • Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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