Easter Bunny Cupcakes

Name: Easter Bunny Cupcakes
Prep time: 50 min
Total time: 1 h 30 min
Yield: 24 serving(s)
Ingredients: 3 c. all-purpose flour, spooned and leveled; 2 c. granulated sugar; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. kosher salt; 4 large eggs, at room temperature; 1 tsp. pure vanilla extract; 3/4 c. canola oil; 1 c. whole milk; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 2 to 3 tbsp. heavy cream; 1 tsp. pure coconut extract; 4 c. confectioners’ sugar; 1 1/2 c. sweetened shredded coconut; 1 (12-ounce) bag large marshmallows; Pastel sanding sugars; Pink pearl sprinkles

They're easy to make with marshmallows and sprinkles.

By Beth BranchPublished: Mar 23, 2024

Be the first to review!

Jump to recipe

coconut frosted cupcakes with little noses and bunny ears

Becky Luigart-Stayner

Yields:

24 serving(s)

Prep Time:

50 mins

Total Time:

1 hr 30 mins

Are these not the cutest little cupcakes you've ever seen? Marshmallow ears and pink pearl noses top a coconut "fur" frosting to make sweet little cakes that'll hop right off the platter!

Advertisement - Continue Reading Below

Ingredients

For the Cupcakes:

3 cups all-purpose flour, spooned and leveled
2 cups granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
4 large eggs, at room temperature
1 tsp. pure vanilla extract
3/4 cup canola oil
1 cup whole milk

For the Coconut Frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 to 3 tbsp. heavy cream
1 tsp. pure coconut extract
4 cups confectioners’ sugar
1 1/2 cups sweetened shredded coconut
1 (12-ounce) bag large marshmallows
Pastel sanding sugars
Pink pearl sprinkles

Directions

1. Step 1Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, sugar, baking powder, baking soda, and kosher salt in a bowl.
2. Step 2Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
3. Step 3Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Cool in pans on a wire rack 15 minutes, then transfer to rack to cool completely.
4. Step 4Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream and coconut extract. Slowly beat in the confectioners’ sugar until combined, 1 to 2 minutes. Frost cupcakes, dividing evenly. Sprinkle shredded coconut on frosting.
5. Step 5Cut marshmallows diagonally with kitchen shears. Press the cut sides into sanding sugar to make the bunny ears. Add a dab of frosting to the bottom of each ear and press onto cupcakes. Add one pink pearl sprinkle for the nose. Serve immediately or store, covered, at room temperature for 2 to 3 days.