Name: Easter Bunny Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 30
Ingredients: Unsalted butter, softened - 1 cup; Unsalted butter, softened - 2 tablespoons; White sugar - 1 ¾ cups; Eggs - 3; Grated lemon zest - 2 teaspoons; Vanilla extract - 1 teaspoon; All-purpose flour - 3 ½ cups; Baking soda - 1 teaspoon; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Sour cream - 1 (16 ounce) container; Unsalted butter, softened - 1 cup; Unsalted butter, softened - 2 tablespoons; Vanilla extract - 1 teaspoon; Confectioners' sugar - 5 cups; Milk - 2 tablespoons; Large marshmallows, cut in half lengthwise - 30; Pink sugar sprinkles - 1 cup; Candy-coated milk chocolate pieces (such as M&M's®) - 30; Black decorating gel - 1 (1.5 ounce) tube

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Easter Bunny Cupcakes

1. Unsalted butter, softened - 1 cup

2. Unsalted butter, softened - 2 tablespoons

3. White sugar - 1 ¾ cups

4. Eggs - 3

5. Grated lemon zest - 2 teaspoons

6. Vanilla extract - 1 teaspoon

7. All-purpose flour - 3 ½ cups

8. Baking soda - 1 teaspoon

9. Baking powder - ½ teaspoon

10. Salt - ½ teaspoon

11. Sour cream - 1 (16 ounce) container

12. Unsalted butter, softened - 1 cup

13. Unsalted butter, softened - 2 tablespoons

14. Vanilla extract - 1 teaspoon

15. Confectioners' sugar - 5 cups

16. Milk - 2 tablespoons

17. Large marshmallows, cut in half lengthwise - 30

18. Pink sugar sprinkles - 1 cup

19. Candy-coated milk chocolate pieces (such as M&M's®) - 30

20. Black decorating gel - 1 (1.5 ounce) tube

How to cook deliciously - Easter Bunny Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.