Every Easter, my kitchen turns into a pastel-colored wonderland, filled with the scent of vanilla and buttercream. These Easter Bunny Cupcakes have become a yearly tradition—a delightful treat that brings out the child in everyone.

I remember the first time I made them with my niece; she was more interested in sneaking spoonfuls of frosting than actually decorating! But that’s the beauty of this recipe—it’s not just about the cupcakes themselves, but the memories made while creating them.

These fluffy vanilla cupcakes, topped with a smooth buttercream frosting and adorable marshmallow bunny ears, are as fun to make as they are to eat.

Whether you’re hosting an Easter brunch or just looking for a festive baking project, this recipe is sure to be a hit. Plus, they’re easy enough for beginners, making them perfect for family-friendly baking.

Short Description

Soft and fluffy vanilla cupcakes topped with creamy buttercream frosting and decorated with marshmallow bunny ears. A fun and festive Easter treat!

Key Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk

For the Buttercream Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract

For Decoration:

Large marshmallows
Pink sanding sugar
Sprinkles (pastel colors)

Tools Needed

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Cupcake pan
Cupcake liners
Cooling rack
Piping bag and round piping tip
Scissors (for cutting marshmallows)

Step-by-Step Cooking Instructions

Step 1: Make the Cupcake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined—don’t overmix!

Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Buttercream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Pour in the vanilla extract and heavy cream, beating until the frosting is light and fluffy. If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.

Step 4: Decorate the Cupcakes

Pipe the buttercream onto the cooled cupcakes using a piping bag with a round tip. For the bunny ears, cut large marshmallows diagonally and dip the sticky sides into pink sanding sugar. Place the ears on top of each cupcake. Sprinkle with pastel sprinkles for a festive touch.

Why You’ll Love This Recipe

Easy to make – Simple ingredients and steps make it perfect for all skill levels
Fun to decorate – A great baking project for kids and families.
Perfect for Easter – These cupcakes are a showstopper at any spring gathering.
Customizable – Change colors or decorations to fit any occasion.

Mistakes to Avoid & Solutions

Overmixing the batter – This can make the cupcakes dense. Mix until just combined.
Using cold ingredients – Cold butter and eggs can lead to a lumpy batter. Let them come to room temperature first.
Overbaking – Check with a toothpick; if it comes out clean, they’re done.

Serving and Pairing Suggestions

Serve these cupcakes as a sweet treat after Easter brunch.
Pair with a cup of hot tea, coffee, or a cold glass of milk.
Arrange on a festive platter with other spring-themed desserts.

Storage and Reheating Tips

Store at room temperature for up to 2 days in an airtight container.
Refrigerate for longer storage (up to 5 days) but allow to come to room temperature before serving.
Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

FAQs

1. Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead and frost them before serving.

2. What’s the best way to frost these cupcakes without a piping bag?
Use a spatula or a zip-top bag with the corner snipped off.

3. Can I use store-bought frosting?
Absolutely! But homemade frosting gives the best flavor.

4. How do I prevent my cupcakes from being dry?
Don’t overbake, and use the correct amount of liquid ingredients.

5. Can I use natural food coloring for the marshmallow ears?
Yes, pink beet powder or natural food dyes work well!

Tips & Tricks

If the buttercream is too soft, refrigerate for 15 minutes before piping.
For extra bunny details, use mini chocolate chips for eyes.
Make a double batch—these disappear fast!

Recipe Variations

Chocolate Bunny Cupcakes – Replace ¼ cup flour with cocoa powder for a chocolatey twist.
Coconut Bunny Cupcakes – Add shredded coconut to the frosting for texture.
Lemon Bunny Cupcakes – Add 1 tsp lemon zest for a citrusy touch.

Final Thoughts

Baking these Easter Bunny Cupcakes is such a fun and rewarding experience, perfect for celebrating the season with family and friends. Whether you’re making them for a festive gathering, as a sweet treat for the kids, or simply to enjoy a creative afternoon in the kitchen, these cupcakes bring joy in every bite.

The combination of fluffy vanilla cake, creamy buttercream, and adorable bunny decorations makes them almost too cute to eat—almost! I’d love to hear how yours turn out, so be sure to share your creations and tag me on social media. Happy baking, and have a wonderful Easter!

Easter Bunny Cupcakes