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–+ servings
Easter Bunny Egg Cupcakes

Easter Bunny Egg Cupcakes That Spark Joy This Spring

Delightful Easter Bunny Egg Cupcakes perfect for festive celebrations with fluffy vanilla base and creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups all-purpose flour Substitute with gluten-free flour if desired.
  • 1 cups granulated sugar Use a sugar substitute like stevia for lower calories.
  • 0.5 cups unsalted butter Can be replaced with coconut oil for dairy-free option.
  • 2 large eggs Substitute with flax eggs for vegan option.
  • 0.5 cups milk Almond milk can be used for dairy-free alternative.
  • 1 teaspoon vanilla extract Opt for almond extract for a unique twist.
  • 2 teaspoons baking powder Ensure freshness for optimal results.
  • 1 pinches salt Sea salt can be used for a more complex taste.
For the Frosting
  • 4 cups powdered sugar Consider a sugar substitute for low-calorie option.
  • 0.5 cups heavy cream Substitute with coconut cream for dairy-free variation.
  • food coloring (pink and green) Natural food dyes can be healthier alternatives.
For Decoration
  • candy eggs Choose chocolate or jelly varieties as desired.
  • edible glitter Optional for a festive flair!

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • Measuring Spoons
  • Spatula

Method
 

Step-by-Step Instructions for Easter Bunny Egg Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until fluffy, about 3-4 minutes. Add 2 eggs, then mix in 1/2 cup milk and 1 teaspoon vanilla extract.
  3. In another bowl, whisk together 1.5 cups flour, 2 teaspoons baking powder, and a pinch of salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool.
  6. Prepare the frosting by beating 1/2 cup of softened unsalted butter. Gradually add 4 cups powdered sugar, 2-3 tablespoons heavy cream, and 1 teaspoon vanilla until fluffy.
  7. Divide frosting into two bowls and color one with pink and the other with green food coloring.
  8. Frost cooled cupcakes with green or white frosting, using pink frosting for bunny features. Decorate with candy eggs and optional glitter.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Encourage creativity in decorating with kids and store in an airtight container for up to 3 days at room temperature.

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