Bunny Ears Cupcakes

Bunny Ears Cupcakes are cute and easy treats for Easter, spring, or just anytime. Take your vanilla cupcakes to the next level with some cute little bunny ears.

Yield: 12 CUPCAKES

Prep Time: 15 MINUTES

Cook Time: 20 MINUTES

Cooling: 1 HOUR

Total Time: 1 HOUR 35 MINUTES

✅ INGREDIENTS

FOR THE VANILLA CUPCAKES:

• 1 cup granulated sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vanilla Greek yogurt
• 2/3 cup whole milk

FOR THE WHITE FROSTING:

• 1 box (7.2 oz) Betty Crocker Fluffy White Frosting Mix
• 1/2 cup boiling water

FOR THE BUNNY EARS:

• large marshmallows
• pink sanding sugar
• pink M&Ms, optional

✅ INSTRUCTIONS

FOR THE VANILLA CUPCAKES:

1. Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
2. In medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
3. In a mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. 
4. Add eggs and vanilla. Mix well. Add Greek yogurt and mix to combine.
5. Using a rubber spatula, gently stir in half them dry ingredients then half the milk. Repeat until all ingredients have been added.
6. Scoop the batter into the cupcake liners until they are about 2/3 full. Bake for 15-20 minutes until a toothpick inserted in center comes out clean.

TO DECORATE:

1. Make frosting according to package directions. Place frosting in a large piping bag fitted with a large round tip. Pipe large round mounds of frosting on each cupcake. 
2. Place a small amount of pink sanding sugar in a small bowl. Cut each marshmallow in half diagonally then press the cut side into the pink sanding sugar.
3. Stand the marshmallow halves up in the frosting to form bunny ears.

Nutrition Information:

YIELD: 12 SERVING SIZE: 1 grams

Amount Per Serving:

• CALORIES: 262
• TOTAL FAT: 11g
• SATURATED FAT: 6g
• TRANS FAT: 0g
• UNSATURATED FAT: 4g
• CHOLESTEROL: 53mg
• SODIUM: 260mg
• CARBOHYDRATES: 38g
• FIBER: 1g
• SUGAR: 23g
• PROTEIN: 4g

Nutrition Information Provided For Educational and Informational Purposes Only.

KEY TO SUCCESS #1 – BEAT BUTTER AND SUGAR

You want to start out with softened butter so that it will be easier to mix.

If you don’t have time to let it sit out on the counter, you can put it in the microwave for about 10 seconds on the defrost setting just until it’s soft, not melted.

You want the butter to be softened, but not melted or cold.

If you use melted butter, you won’t have air bubbles in your batter.

There is water in butter, so when you add in your flour it will have some gluten development and make the cupcakes chewy.

If your butter is too cold the butter won’t cream properly with the sugar, and your cupcakes won’t be as soft as you want.

It is best if you beat the butter first for about a minute on medium speed to loosen it up, then add your sugar.

Beat for about 2-3 minutes on high speed until light and fluffy.

This will make your cupcakes nice and fluffy.

KEY TO SUCCESS #2 – GREEK YOGURT FOR MOISTURE

Greek yogurt is amazing in cupcakes.

I prefer to use vanilla Greek yogurt to add more flavor to the cupcakes, but you could use plain Greek Yogurt.

Greek yogurt has acidity in it, which activates the baking soda and makes your cupcakes fluffy and light.

Its creaminess also helps keep the cake nice and moist.

You can also use full fat sour cream as a substitute.

It works just as well.

KEY TO SUCCESS #3 – DON’T OVERMIX

Don’t overmix the flour.

If you do, your cupcakes will turn out really dense, and no one wants that.

You’ll want to use a rubber spatula to stir in the flour and milk.

Be very gentle with it, just fold the batter over and over until it is fully incorporated.

KEY TO SUCCESS #4 – SNOW-WHITE FROSTING

For Bunny Ears Cupcakes, it’s important to have frosting that is snow-white.

You can use your favorite white frosting recipe, but I used Betty Crocker Fluffy White Frosting mix.

Fluffy White Frosting is very similar to 7-minute Frosting.

It has a marshmallowy and pillowy-soft texture that is perfect for these Bunny Ears Cupcakes.

Be sure to follow the instructions on the package.

My box said to add 1/2 cup of boiling water and beat with an electric mixer on high speed for a few minutes.

It is really easy to make, and it takes no time at all.

KEY TO SUCCESS #5 – MAKE THE MARSHMALLOW BUNNY EARS

The size of your marshmallows depends on the size of your cupcakes.

If your cupcakes are mini muffin-sized then use mini marshmallows.

If your cupcakes are standard-sized, then use medium marshmallows.

If you are making large cupcakes, then use jumbo marshmallows.

Take one and cut it in half diagonally.

It’s easiest to cut the marshmallows with a clean pair of scissors.

Then put the sticky side face down in a shallow bowl of pink sanding sugar.

The pink sugar will stick to the marshmallows and look just like bunny ears.

Once the whole sticky side is covered with pink sugar, place the marshmallows standing up on your frosted cupcakes.

This step is optional, but if you want you can put a small pink M&M in the middle of your icing blob as a nose.

I hope you’ll give these Bunny Ears Cupcakes a try. They are so easy and fun for Easter.

Emily

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.