Adorable vanilla bunny cupcakes (Printable Version)
Adorable vanilla cupcakes with coconut fur, marshmallow ears, and candy faces perfect for spring celebrations.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Decorations
14 - 1 cup shredded sweetened coconut
15 - 24 mini marshmallows
16 - Pink sanding sugar or edible pink glitter
17 - 24 candy eyes or mini chocolate chips
18 - 12 pink jelly beans or pink candies
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
04 - Add flour mixture to butter mixture in three batches, alternating with milk. Mix gently until just combined.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
06 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
07 - Frost cooled cupcakes with generous layer of buttercream. Dip each frosted cupcake into shredded coconut to create fur effect.
08 - Cut each mini marshmallow in half diagonally. Dip sticky side into pink sanding sugar to make bunny ears.
09 - Insert two ears into each cupcake. Add two candy eyes, a pink jelly bean nose, and use extra coconut for cheeks if desired.
# Expert Tips:
01 -
- These cupcakes bring instant joy to any spring table and the decorating process is surprisingly meditative
- The vanilla base is moist enough to stand on its own, while the coconut topping adds the perfect texture
02 -
- Completely cooled cupcakes are essential because warm cake will melt your buttercream right off
- The marshmallow ears need to be inserted soon after cutting or they start to dry out and will not stick
03 -
- Use kitchen shears to cut marshmallows rather than a knife to avoid sticky messes
- Toast some of the coconut lightly for variation in texture and color depth