Everyone will adore these cute Easter bunny cupcakes with marshmallow ears. The cupcakes have a lovely lemony flavor and the bunnies are easy to make. Perfect for Easter brunch or as an addition in your kids’ Easter nests.
Ingredients
Decoration
- 30 large marshmallows, cut in half lengthwise
- 1 cup pink sugar sprinkles
- 30 candy-coated milk chocolate pieces (such as M&M's®)
- 1 (1.5 ounce) tube black decorating gel
Buttercream Frosting
- 1 cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 5 cups confectioners' sugar
- 2 tablespoons milk
- 1 cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 1 ¾ cups white sugar
- 3 eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (16 ounce) container sour cream
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
Step 2
Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
Step 3
Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Step 5
Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
Step 6
Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
Step 7
Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 401 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat11g | 55% |
Cholesterol62mg | 21% |
Sodium137mg | 6% |
Total Carbohydrate56g | 20% |
Dietary Fiber0g | 1% |
Total Sugars37g | |
Protein3g | |
Vitamin C0mg | 2% |
Calcium36mg | 3% |
Iron1mg | 5% |
Potassium74mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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