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Easter Bunny Egg Cupcakes: A Delightful Treat for Spring Celebrations

These adorable Easter cupcakes combine rich chocolate cake, fluffy pastel buttercream, and charming bunny ear decorations for a festive springtime treat!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Easter/Springtime
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup boiling water
For the Vanilla Buttercream Frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2-3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Gel food coloring pastel pink, blue, yellow, green, or purple
For the Bunny Ear Decorations:
  • White fondant
  • Pink fondant
  • Small candy eggs like mini chocolate eggs or speckled eggs
  • Edible glue or water

Method
 

  1. Step 1: Bake the Chocolate Cupcakes
  2. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
  5. Gradually stir in the boiling water, ensuring the batter is thin and uniform.
  6. Fill each liner about ⅔ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool completely before decorating.
Step 2: Whip Up the Dreamy Buttercream Frosting
  1. In a large bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar, mixing on low speed.
  3. Add heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until fluffy.
  4. Divide frosting into separate bowls and tint each with gel food coloring for pastel shades.
Step 3: Shape the Bunny Ears
  1. Roll out white fondant to ⅛ inch thick and cut small ovals for ears.
  2. Roll out pink fondant and cut smaller ovals for the inner ear details.
  3. Attach pink pieces to the white ears using edible glue or water.
  4. Let dry for about 30 minutes to firm up.
Step 4: Assemble Your Easter Cupcakes
  1. Pipe a swirl of pastel-colored frosting onto each cupcake.
  2. Place a small candy egg on top to serve as the bunny's nose.
  3. Insert fondant ears into the frosting, positioning them upright.
  4. Sprinkle with colorful edible pearls or sprinkles for extra charm.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • If you don't have fondant, try making bunny ears with white chocolate and pink candy melts.
  • For an extra festive touch, use a mix of pastel sprinkles and edible glitter.