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Bunny Cupcakes

Sweet Bunny Cupcakes That Bring Easter Joy to Your Table

These delightful Bunny Cupcakes are a joyful treat for Easter celebrations, loved by kids and adults alike.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 24 cupcakes
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Box Vanilla Cake Mix Substitute with a homemade vanilla or carrot cake for a unique touch.
For the Frosting
  • 5 cups Powdered Sugar This sweet staple adds that signature sweetness and silky texture.
  • 1.5 cups Unsalted Butter Essential for richness and creaminess; make sure it's room temperature.
  • ⅓ cup Heavy Cream Gives the frosting an airy, delightful texture; use milk for lighter option.
  • 2 tsp Pure Vanilla Extract Enhances the flavor of the frosting.
For the Decorations
  • 14 oz Sweetened Shredded Coconut Adds delightful texture and resembles fluffy bunny fur.
  • ¼ cup Pink Sanding Sugar Brings a festive flair to your cupcakes.
  • 24 pcs Standard Marshmallows Used for whimsical bunny ears.

Equipment

  • Large mixing bowl
  • Muffin Tin
  • Electric mixer
  • Spatula
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, follow the instructions on the box of vanilla cake mix, combining it with the necessary ingredients like eggs, water, and oil. Whisk until smooth.
  2. Line a muffin tin with cupcake liners and pour the batter into each cup, filling them about two-thirds full. Bake for 18-22 minutes until a toothpick comes out clean. Cool on a wire rack.
  3. Let the cupcakes cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
  4. Combine 5 cups of powdered sugar, 1½ cups of softened unsalted butter, ⅓ cup of heavy cream, and 2 teaspoons of vanilla extract. Beat on medium speed until light and fluffy, about 3-5 minutes.
  5. Frost cooled cupcakes with the fluffy frosting using a spatula or piping bag to create a nice swirl on top.
  6. Sprinkle sweetened shredded coconut over the frosted cupcakes. Place two marshmallows on top for bunny ears and finish with pink sanding sugar for a festive touch.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 80mgSugar: 22gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Cool fully before frosting to maintain their shape. Use a piping bag for cleaner frosting application.

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