Description
Sweet Easter bunny cupcakes hop into springtime celebrations with whimsical charm. Pastel frosting and marshmallow ears create playful desserts that sparkle with festive delight you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 1/2 cups unsalted butter, room temperature
- 4 1/2 cups powdered sugar, sifted
Cake Base Ingredients:
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 2 egg whites, room temperature
- 1 1/4 cup (296 milliliters) canned coconut milk, unsweetened and well mixed
- 2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
Frosting and Decoration Ingredients:
- 1 cup marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 teaspoon salt
- 21 normal-sized marshmallows
- 1/2 cup (40 grams) shredded coconut
- 21 pink-colored M&Ms
Instructions
- Prepare the oven environment by heating to 400°F and positioning cupcake liners in two tins for optimal baking conditions.
- Combine dry ingredients – flour, baking powder, cornstarch, and salt – in a medium mixing vessel, ensuring thorough integration.
- Blend oil and sugar in a large mixing bowl using medium-speed action for approximately one minute to create a smooth base.
- Incorporate eggs, coconut milk, and flavor extracts into the mixture, stirring until ingredients are harmoniously combined. Minor coconut milk lumps are considered acceptable.
- Gradually introduce dry ingredient mixture into wet components, mixing carefully until just unified without overstirring.
- Distribute batter into cupcake liners, filling each approximately two-thirds full for consistent volume.
- Execute initial baking phase at 400°F for five minutes, then reduce temperature to 350°F and continue baking for 13-17 minutes until toothpick test confirms complete doneness.
- Transfer cupcakes from baking tins onto cooling rack, allowing complete temperature reduction.
- Whip butter using medium-high speed for three minutes until achieving light, airy texture.
- Integrate powdered sugar, marshmallow fluff, extracts, and salt, initially mixing at low speed before elevating to medium-high for one additional minute.
- Using kitchen shears, slice marshmallows diagonally to craft distinctive bunny ear shapes.
- Coat marshmallow ears by dipping sticky surfaces into shredded coconut for complete coverage.
- Apply frosting to cooled cupcakes using piping technique or spatula method.
- Position marshmallow ears atop each cupcake to represent bunny characteristics.
- Complete decoration by placing pink M&M as adorable bunny nose accent.
Notes
- Adjust oven temperature precisely to ensure even baking and prevent dry cupcakes by watching closely during the two-stage baking process.
- Replace coconut milk with almond or oat milk for dairy-free alternatives, maintaining the same creamy texture and moisture level.
- Toast shredded coconut before coating marshmallow ears for enhanced nutty flavor and deeper golden color.
- Consider using natural food coloring or beetroot powder for pink nose decoration to avoid artificial additives.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 400
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg