Bunny Cupcakes

Introduction & Inspiration

These Bunny Cupcakes are an adorable and delicious treat, perfect for Easter, spring celebrations, or any occasion that calls for a touch of whimsy. They feature tender vanilla cupcakes topped with fluffy frosting, sparkly sanding sugar “fur,” and marshmallow ears. They’re as fun to make as they are to eat!

My inspiration came from wanting to create an Easter-themed cupcake that was both visually appealing and relatively easy to decorate. I love the idea of a cute bunny design, but I didn’t want a recipe that required complicated piping techniques or fondant work. These bunnies are charmingly simple, relying on clever use of marshmallows and sanding sugar for their adorable look.

I also wanted a cupcake that tasted as good as it looked. The combination of a tender vanilla cupcake and a fluffy, not-too-sweet frosting is a classic for a reason. The almond extract adds a subtle but delightful flavor note.

It’s a perfect dessert for a party.

Nostalgic Appeal

Cupcakes, in general, evoke feelings of childhood, birthday parties, bake sales, and simple pleasures. They’re a treat that’s often associated with celebration and happy memories.

Easter, too, is a holiday filled with nostalgia, from egg hunts and Easter baskets to family gatherings and springtime traditions. Bunny-shaped treats are a classic part of Easter celebrations.

These Bunny Cupcakes tap into that sense of nostalgia and celebration, offering a way to create a fun and festive dessert that’s perfect for sharing with loved ones. They’re a treat that’s sure to bring a smile to everyone’s face, young and old.

And they are perfect for kids.

Homemade Focus

This recipe strikes a perfect balance between convenience and homemade goodness. We’re using a cake flour for a tender crumb in the cupcakes, but the focus is on the from-scratch frosting and the adorable bunny decorations.

I believe that even when using some pre-made elements, it’s important to add your own personal touch and to incorporate homemade components whenever possible. It’s about creating a dessert that feels special and crafted.

The homemade frosting is key to achieving that perfect creamy texture and flavor. And the simple but clever use of marshmallows, sanding sugar, and a little bit of tinted frosting transforms these cupcakes into adorable bunnies.

The decorations are what it makes it special.

Flavor Goal

The primary flavor goal for these Bunny Cupcakes is a classic combination of tender vanilla cupcakes and a fluffy, sweet frosting, with a hint of almond and the fun textures of sanding sugar and marshmallows.

The cupcakes themselves are light, tender, and subtly flavored with vanilla and almond extracts. The cake flour helps to create a delicate crumb.

The frosting is creamy, fluffy, and not overly sweet, providing the perfect complement to the cupcakes. The combination of butter and shortening creates a frosting that’s both stable and flavorful.

The sanding sugar adds a delightful sparkle and a bit of crunch.

The marshmallows create the adorable bunny ears, adding a soft, chewy texture.

The tinted frosting (black and pink) adds a small touch of sweetness and allows you to create the bunny’s eyes and nose.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Cupcakes:

• Cake Flour: Creates a light and tender crumb. Cake flour has a lower protein content than all-purpose flour, resulting in a more delicate texture.
• Baking Powder: The leavening agent that helps the cupcakes rise.
• Fine Sea Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Adds richness, flavor, and moisture. Make sure it’s at room temperature for proper creaming.
• Sugar: Provides sweetness.
• Eggs: Bind the ingredients together and add richness. Use room temperature eggs for best results.
• Vegetable Oil: Adds moisture and tenderness to the cupcakes.
• Vanilla Extract and Almond Extract: Enhance the flavor of the cupcakes. The combination of vanilla and almond extracts creates a lovely, subtle flavor.
• Milk: Adds moisture and helps to create a smooth batter. Use whole milk for the richest flavor.

For the Frosting:

• Unsalted Butter, Room Temperature: The base of the frosting. Using room temperature butter is crucial for achieving a smooth and fluffy texture.
• Shortening: Adds stability to the frosting and helps it hold its shape.
• Powdered Sugar: Provides sweetness and structure to the frosting.
• Fine Sea Salt: Balances the sweetness and enhances the flavors.
• Milk: Adds moisture and helps to create a smooth and creamy frosting.
• Almond Extract: Enhances the flavor of the frosting, complementing the almond extract in the cupcakes.

For Decorating:

• Sanding Sugars: Add sparkle and texture to the bunny’s “fur” and ears.
• Jumbo Marshmallows: Create the adorable bunny ears.
• Pink and Black Food Coloring: Used to tint small portions of the frosting for the bunny’s eyes and nose. Gel food coloring is recommended for the most vibrant color.

Essential Equipment

You’ll need:

• 12-cup muffin tin: For baking the cupcakes.
• Paper liners: To prevent sticking and for easy removal.
• Large bowl: For mixing the dry ingredients and for making the frosting.
• Stand mixer or hand mixer: For creaming the butter and sugar, beating the eggs, and making the frosting.
• Rubber spatula: For scraping down the sides of the bowl and for folding in ingredients.
• 2-tablespoon scoop (or spoon): For portioning the batter into the cupcake liners.
• Wire rack: For cooling the cupcakes.
• Small bowls: For holding the sanding sugars.
• Sharp knife: For cutting the marshmallows.
• Toothpicks: For attaching the marshmallow ears to the cupcakes.
• Piping bags (optional): For piping the black and pink frosting for the eyes and nose. You can also use zip-top bags with a corner snipped off.
• #2 icing tips (optional): For creating precise details with the tinted frosting.
• Measuring cups and spoons

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

FOR THE CUPCAKES:

• 1 1/4 cups Cake Flour
• 1 tsp. Baking Powder
• 1/8 tsp. Fine Sea Salt
• 6 Tbsp. Unsalted Butter
• 1 cup Sugar
• 2 Eggs
• 2 Tbsp. Vegetable Oil
• 1 tsp. Vanilla Extract
• 1/2 tsp. Almond Extract
• 1/2 cup Milk

FOR THE FROSTING:

• 3/4 cup Unsalted Butter, Room Temperature
• 1/4 cup Shortening
• 1 lb. Powdered Sugar
• 1 pinch Fine Sea Salt
• 2 Tbsp. Milk
• 1/4 tsp. Almond Extract

FOR DECORATING:

• Sanding Sugars
• 12 Jumbo Marshmallows
• Pink And Black Food Coloring

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cupcakes

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together into a bowl. Set aside.
3. Cream Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, cream the softened butter and sugar together for several minutes until light and fluffy.
4. Add Eggs: Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary.
5. Add Oil and Extracts: Beat in the vegetable oil, vanilla extract, and almond extract until combined.
6. Alternate Adding Dry Ingredients and Milk: On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Beat just until combined, scraping the sides and bottom of the bowl as needed. Don’t overmix.
7. Fill Cupcake Liners: Fill the cupcake liners with a heaping 1/4 cup of batter each.
8. Bake: Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center and a toothpick inserted into the center comes out clean.
9. Cool: Cool the cupcakes in the pan for 10 minutes, then remove them to a wire rack to cool completely.

Part 2: Make the Frosting

1. Beat Butter and Shortening: While the cupcakes are cooling, make the frosting. Beat the softened butter and shortening together in a large bowl (or the bowl of a stand mixer) until smooth and well combined.
2. Add Powdered Sugar and Salt: Sift the powdered sugar into the bowl; add the salt. Mix on low speed until combined, then increase the speed to medium-high and beat for several minutes until fluffy.
3. Add Milk and Almond Extract: Add the milk and almond extract. Mix on low until combined, then increase the speed to medium-high and beat for several minutes until the frosting is light, fluffy, and holds its shape.

Part 3: Decorate the Bunny Cupcakes

1. Prepare Marshmallow Ears: Pour the sanding sugars into separate small bowls. Cut the jumbo marshmallows in half on the diagonal. Press the cut sides of the marshmallows into the bowls of sanding sugar to coat them. Thread each marshmallow “ear” onto a toothpick.
2. Frost Cupcakes: Use a 2-tablespoon scoop to dollop a generous amount of frosting on top of each cooled cupcake.
3. Spread Frosting: With an offset spatula (or a knife), spread the frosting to the edges of the cupcakes, leaving it mounded in the center to create a rounded “bunny head” shape.
4. Coat with Sanding Sugar: Dip the frosted cupcakes into the bowls of sanding sugar to coat the frosting completely, creating the “fur.”
5. Add Ears: Place the marshmallow ears (on toothpicks) onto each cupcake, positioning them at the top of the “head.”
6. Tint Remaining Frosting: Tint a small amount of the remaining frosting black and another small amount pink.
7. Add eyes and nose: Place each color of icing in a separate piping bag with the tip snipped off (or fitted with a #2 icing tip). Alternatively, use zip-top bags with a tiny corner snipped off.
8. Pipe Eyes and Nose: Pipe small dots of black frosting for the eyes and a small dot or triangle of pink frosting for the nose.

Serve and enjoy these adorable Bunny Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: Be careful not to overbake the cupcakes. Also, make sure you’re using cake flour and that you’re not overmixing the batter.

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a tablespoon at a time, until the frosting reaches a spreadable consistency. You can also chill the frosting for a bit to help it firm up.

Problem: My frosting is too thick.

Solution: Add a little more milk, a teaspoon at a time, until the frosting is smooth and spreadable.

Problem: The sanding sugar isn’t sticking to the frosting.

Solution: Make sure your frosting is freshly applied and not too cold. Press the sanding sugar gently onto the frosting. Problem: My frosting is grainy. Solution: Make sure the butter is well soften.

Tips and Variations

Here are some tips and variations to customize your Bunny Cupcakes:

Tip: For the best flavor, use high-quality ingredients, especially the butter, vanilla extract, and almond extract.

Tip: Make sure your butter, eggs, and milk are at room temperature for the best results.

Variation: Use a different flavor of cake mix, such as vanilla, yellow, or white cake.

Variation: Add different extracts to the frosting, such as lemon extract or coconut extract.

Variation: Use different colors of sanding sugar for a more colorful bunny.

Variation: Instead of marshmallows, use white chocolate chips or candy melts for the ears.

Variation: Use pretzels or other candies for the eyes and nose. Variation: Add some shredded coconut, on the top of the cupcake.

Serving and Pairing Suggestions

These Bunny Cupcakes are perfect for:

• Easter celebrations
• Springtime gatherings
• Birthday parties
• Baby showers
• Any occasion where you want a cute and delicious treat

Pairing Suggestions:

• Freshly brewed coffee or tea
• A glass of cold milk
• Lemonade or iced tea
• Fresh fruit

Nutritional Information

Nutritional information is approximate. Actual values will change based on specific brands used and any alterations.

Here’s an approximate nutritional breakdown per cupcake (assuming 12 cupcakes):

• Calories: 400-500
• Fat: 20-25g
• Saturates: 12-15g
• Protein: 3-5g
• Carbohydrates: 50-60g
• Fiber: 1-2g
• Sugar: 35-45g
• Sodium: 200-300mg (depending on the cake mix and salt added)

These Bunny Cupcakes are a rich and indulgent treat, so they’re best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Bunny Cupcakes by baking chocolate cupcakes from a mix (with added chocolate chips), making a homemade vanilla frosting with butter, shortening, powdered sugar, milk, and almond extract, decorating the cupcakes with sanding sugar, marshmallow ears, and tinted frosting for the eyes and nose.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make the frosting ahead of time and store it in the refrigerator. Bring it to room temperature and re-whip it before using. It’s best to decorate the cupcakes closer to serving time.

Q: Can I use a different type of frosting?

A: Yes, you can use any type of frosting you prefer, such as chocolate frosting, cream cheese frosting, or a simple buttercream.

Q: Can I freeze these cupcakes?

A: It’s best to freeze the unfrosted cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before frosting and decorating.

Q: I don’t have sanding sugar. What can I use instead?

A: You can use regular granulated sugar, sprinkles, or even finely shredded coconut to create the “fur” effect.

Q: How to keep the leftovers? A: You can keep it in the fridge.