Bunny Bliss Cupcakes

Hop into the Easter spirit with our Bunny Bliss Cupcakes! These charming treats feature a zesty lemon flavor and are topped with whimsical marshmallow ears, making them a perfect addition to your Easter celebrations. Suitable for vegetarians, these American-style cupcakes are a fun and festive way to bring joy to your family gatherings.

With their sweet, fluffy texture and playful presentation, Bunny Bliss Cupcakes are versatile enough for any occasion, from brunch to dessert tables. Plus, they offer a delightful burst of flavor that everyone will love.

Explore this recipe and more in your EasyChef Pro cookbook, where you can easily create a shopping list for the freshest ingredients at the lowest cost per serving. Get ready to impress your guests with these adorable cupcakes!

Recipe Collection: Dessert

Serving Size: 30

Cooking Time: 80 minutes

Overview

These delightful Easter Bunny Cupcakes are perfect for your Easter brunch or as a charming addition to your kids' Easter nests. With a lovely lemony flavor and adorable marshmallow ears, these cupcakes are sure to be a hit with everyone.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1 Cup unsalted butter, softened
• 2 Tablespoons (tbsp) unsalted butter, softened
• 1.75 Cups white sugar
• 3 Whole eggs
• 2 Teaspoons (tsp) lemon zest, zested
• 1 Teaspoon (tsp) vanilla extract
• 3.5 Cups all-purpose flour
• 1 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) salt
• 16 Ounces (oz) sour cream
• 1 Cup unsalted butter, softened (for frosting)
• 2 Tablespoons (tbsp) unsalted butter, softened (for frosting)
• 1 Teaspoon (tsp) vanilla extract (for frosting)
• 5 Cups confectioners' sugar
• 2 Tablespoons (tbsp) milk
• 30 Large marshmallows, divided
• 1 Cup pink sugar sprinkles
• 30 Candy-coated milk chocolate pieces (M&M's®)
• 1.5 Ounces (oz) tube black decorating gel

Steps

1. Preheat the oven to 350°F (175°C). Grease 30 individual muffin cups or line them with paper liners.
2. In a large bowl, beat 1 cup plus 2 tablespoons of butter and white sugar with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually add to the butter mixture, alternating with sour cream, and mix well to form a thick batter. Spoon 1/4 cup of batter into each muffin cup.
4. Bake in the preheated oven for 20 to 25 minutes, until the tops spring back when lightly pressed. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
5. While the cupcakes are cooling, prepare the frosting. Cream together 1 cup plus 2 tablespoons of butter and vanilla extract with an electric mixer. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Add milk and continue beating until the frosting is light and fluffy.
6. For the decoration, spread out marshmallow halves on a clean surface, cut-side down. Spread a little frosting in the center of each marshmallow half and sprinkle with pink sugar to create bunny ears.
7. Spread an even layer of frosting over each cooled cupcake. Place two marshmallow halves on each cupcake for the ears. Add a chocolate piece in the middle for the nose and use black decorating gel to draw eyes and whiskers. Enjoy your adorable Easter Bunny Cupcakes!