Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 large marshmallows
- 1/4 cup pink candy melts (or red food coloring)
- 12 small round candies (for noses)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with festive paper liners.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined and lump-free.
- In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter until it’s light and fluffy, about 2-3 minutes.
- Gradually beat in the eggs, one at a time, mixing well after each addition until fully incorporated.
- In a small bowl, whisk together the whole milk and vanilla extract.
- With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients to the butter-egg mixture, starting and ending with the dry ingredients. Be careful not to overmix; stop as soon as the batter just comes together.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling thoroughly is essential before frosting.
- To make the frosting: Ensure your cream cheese and unsalted butter are softened to room temperature. In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer until light, fluffy, and perfectly combined (about 3-4 minutes). Scrape down the sides of the bowl frequently.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated before increasing the speed to medium-high. Once all the powdered sugar is added, beat until the frosting is smooth and velvety.
- Stir in the vanilla extract and a tiny pinch of salt to balance the sweetness. If the frosting is too stiff, add a tiny splash of milk; if too thin, add a bit more powdered sugar.
- Once your cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting using an offset spatula or a piping bag. Aim for a nice, domed top.
- For the ears, cut large marshmallows diagonally in half. Dip the sticky side of the marshmallow into pink candy melts (or brush with a tiny bit of red food coloring mixed with water) to create the pink inner ear. Place two marshmallow halves upright on top of each frosted cupcake to form the bunny ears.
- Finish by adding a small round candy for the bunny’s nose just below the ears. Arrange them on a platter and serve.
Notes
These Easter Bunny Cupcakes are the epitome of springtime delight, a miniature masterpiece that brings smiles to every face. Imagine moist, fluffy vanilla cupcakes, baked to golden perfection, then crowned with a cloud of silky smooth cream cheese frosting. But the magic doesn’t stop there! Each cupcake transforms into an adorable bunny, complete with whimsical marshmallow ears and a sweet candy nose, making them almost too cute to eat. They’re a celebration of flavor and fun, a perfect centerpiece for your Easter gathering or a charming treat to share with loved ones.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American