Easter Bunny Cupcakes
You don't need any special baking or decorating skills for these super easy and adorable Easter Bunny Cupcakes! They are also super fun to make with the kids.
Servings: 18 cupcakes
Calories: 473kcal
Equipment
Ingredients
- Cake batter for 18 cupcakes or a 13.25 oz cake mix (like Betty Crocker Super Moist French Vanilla)
- 18 paper cupcake liners
- Aluminum Foil rolled into balls three balls for each cupcake - 1 large ball the size of a marble, and two slightly smaller balls
- 12 ounces can of frosting or homemade (buttercream or cream cheese frosting will work)
- 3 ounces pink sprinkles or sanding sugar for bunny ears
- 8 ounces small white nonpareils
- 1 ounce Large Black Nonpareil Pearls for eyes
- 1 ounce Large Pink Nonpareil Pearls for nose
Instructions
- Preheat oven as directed in your cake batter recipe or cake mix instructions. Prepare cake batter as directed.
- Line 1.5 standard muffin tins with 18 paper liners. Pour 2 tablespoons of batter into each liner.
- Place a larger marble-sized ball of aluminum foil at the top center of the cupcake to form two bunny ears. Place two smaller foil balls on either side of the cupcake to form bunny cheeks. Repeat for each cupcake.
- Bake as directed in your cake recipe. (Mine cooked for 13 minutes). Remove from oven. Carefully remove from muffin tin and cool on a wire rack.
- When the muffins have cooled, spread a thick layer of frosting on each cupcake, cleaning up the edges so the ears and cheeks are still visible. Add a pinch of pink sprinkles to the center of each bunny ear - gently pressing to adhere them to the frosting.
- Pour the small white nonpareils in a shallow dish. Dip the cupcake frosting side down into the nonpareils and gently press to completely cover the frosted top of the cupcake with the sprinkles. Gently press on the eyes and nose. Enjoy!
Notes
The idea for the bunny shaped cupcakes was adapted from Pillsbury.
Nutrition
Serving: 1 | Calories: 473kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 451mg | Fiber: 2g | Sugar: 53g