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Strawberry Bunny Cupcakes

Irresistible Strawberry Bunny Cupcakes for Your Spring Celebrations

Delightful Strawberry Bunny Cupcakes that are perfect for your spring celebrations, made with fluffy vanilla cupcakes and creamy strawberry frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup granulated sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup unsalted butter Can be substituted with margarine for a dairy-free option.
  • 2 large eggs Egg replacement may be necessary for vegan adaptations.
  • 1 cup fresh strawberries (pureed) Frozen strawberries can be used if fresh is unavailable.
  • 1 teaspoon vanilla extract Use vanilla bean paste for an intense flavor punch.
  • 1 teaspoon baking powder Make sure it’s fresh for best results.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Essential for adding depth.
For the Frosting
  • 2 cups powdered sugar Use natural sweeteners for a healthier frosting.
  • 2 tablespoons milk Any milk (dairy or non-dairy) can work here.
  • to taste red and pink food coloring Can be substituted with beet juice for natural coloring.
For Decoration
  • as needed mini marshmallows Use white chocolate for a different decorative touch.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • Whisk
  • Scoop or spoon
  • piping bag

Method
 

Step‑by‑Step Instructions for Strawberry Bunny Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
  3. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Add 2 large eggs, one at a time, mixing well after each addition, then add 1 teaspoon of vanilla extract and mix until smooth.
  5. Fold in 1 cup of pureed fresh strawberries into the butter and egg mixture until combined.
  6. Gradually add the dry ingredients alternating with 1/2 cup of milk, starting and finishing with the dry ingredients.
  7. Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat together 2 cups of powdered sugar, 2 tablespoons of milk, and food coloring for frosting until creamy.
  10. Frost the cooled cupcakes and garnish with mini marshmallows to create bunny ears and tails.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to keep the cupcakes light and airy. Allow cupcakes to cool completely before frosting.

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