Easter Bunny Cupcakes

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  • Ingredients
    2 large EGGS
    1/4 cup butter, softened to room temperature
    1/4 cup canola oil
    3/4 cup granulated sugar
    1/2 Tbsp. vanilla extract
    1 1/2 cups all-purpose flour
    1/2 Tbsp. baking powder
    1/2 cup + 2 Tbsp. buttermilk
    Buttercream frosting:
    1.5 cups unsalted butter, softened to room temperature
    4.5 cups powdered sugar, sifted
    5 Tbsp. heavy cream or milk
    1 Tbsp. vanilla extract
    1 pinch fine table salt
    2 cups sweetened shredded coconut
    12 large marshmallows
    1/2 cup pink sanding sugar
    24 semi-sweet mini chocolate morsels
    1 Tbsp. pink fondant

    Yields: 12 servings

  • Nutritional Information

    Calories: 440

    Total Fat: 21 g
    Saturated Fat: 12 g
    Cholesterol: 60 mg
    Polyunsaturated Fat: 2 g
    Monounsaturated Fat: 6 g

    Sodium: 150 mg
    Total Carbohydrate: 60 g
    Sugar: 45 g
    Dietary Fiber: 1 g
    Protein: 4 g
    Vitamin A: 100 mcg
    Calcium: 40 mg
    Iron: 1.2 mg
    Vitamin D: 0.2 mcg
    Folate: 35 µg
    Choline: 30 mg
    Potassium: 110 mg


  1. PREHEAT oven to 350°F. LINE muffin pan with 12 cupcake liners.

  2. COMBINE butter, canola oil and sugar in a bowl of a stand mixer. MIX until well combined and creamy.

  3. ADD eggs, one at a time. MIX well after each addition. STIR in vanilla extract.

  4. WHISK together flour, baking powder and salt in a separate medium bowl.

  5. ADD buttermilk, 1/4 cup at a time, ALTERNATING with flour mixture and MIXING with large spoon until just combined after each addition. Do not over mix.

  6. DIVIDE batter between lined cupcake molds. BAKE for 18-22 minutes or until golden brown.

  7. REMOVE from oven and let cool on a wire rack.

  8. To make buttercream frosting, MIX unsalted butter, powdered sugar, heavy cream, vanilla extract and fine table salt; use a whip attachment, starting slowly and gradually increasing the speed until light and fluffy. ADD more cream or powdered sugar as needed to get the desired consistency.


    • ICE cupcakes with the whipped white frosting.
    • COVER each iced cupcake evenly with coconut flakes.
    • CUT marshmallows in half diagonally and DIP cut sides into pink sugar.
    • PLACE two marshmallow halves onto each cupcake to make ears.
    • PLACE two chocolate morsels onto each cupcake to make eyes.
    • ROLL a 1/2 inch ball of fondant in the pink sugar. PLACE on cupcake to make a nose.

Insider Info

  • Insert wooden toothpick into cupcakes; if it comes out clean, they are ready.
  • Use wooden toothpicks to prop up marshmallow ears if they won’t stay up.
  • Do not cut the marshmallows ahead of time. Cut each right before adding the sprinkles to help adhere the sugar.
  • If short on time, use boxed cake mix for the batter, and then use decoration instructions to complete.