Hop into spring with these darling bunny cupcakes! Not only do they look like the cutest little cupcakes that you’ve ever seen, but they taste incredible!
Cupcakes are the best way to jazz up any party, get-together, or holiday celebration. Try out these cute rainbow cupcakes, these cannoli cupcakes, or these unique lavender cupcakes that will be delicious for every occasion!
Bunny Cupcakes
I love spring and Easter and all of the fun and fresh treats that come with it! These bunny cupcakes quickly became a favorite with my kids, and they had so much fun helping me decorate them! I mean, they may have eaten too many marshmallows in the process, but hey, that’s part of the fun in baking, right?? These bunny cupcakes were so easy to make that I’m going to find every excuse to make them all year long!
The best part about these cupcakes is that you can easily change out the flavor of cupcakes! I used chocolate cupcakes, but you could use white cupcakes or even lemon or strawberry! The possibilities are endless. In fact, try making a bunch of different flavors, and you can also change up the color of frosting and sprinkles so that they all look different. Baking is the best this way. Making it your own is half the fun!
Ingredients You Need to Make Bunny Cupcakes
Start making these early this spring so that you can make them as many times as possible! And trust me, your kids will LOVE these! So save yourself some time and double the batch! Check out the recipe card at the bottom of the post for exact measurements.
- Vegetable Oil: If you want cupcakes that are moist and soft then you need to use vegetable oil!
- Warm Coffee: Don’t worry! Your cake won’t taste like coffee. This helps bring out the chocolate flavor in the cupcakes.
- Buttermilk: You can use storebought buttermilk or if you don’t have any then make some on your own! Check out that recipe here.
- Egg: Set your egg out so that it can come down to room temperature… It will mix in so much better into your batter.
- Vanilla: Add some more sweet flavor with a splash of vanilla!
- Flour: I used all purpose flour in this recipe.
- Granulated Sugar: Cupcakes need sugar to taste sweet and delicious.
- Unsweetened Cocoa Powder: Make sure that you don’t use Dutch Process cocoa powder.
- Baking Soda: This helps the cupcakes rise.
- Salt: The salt will enhance all of the other ingredients.
Buttercream Frosting
- Butter: Use unsalted butter that has been brought down to room temperature.
- Powdered Sugar: This creates a sweet and smooth base for the frosting.
- Vanilla Extract: A little extra sweet flavor to make this buttercream taste perfect!
- Salt: This will enhance all of the flavors.
- Milk: This is what will bind all of the ingredients together.
- Marshmallows: You need large marshmallows and mini marshmallows for this recipe.
- Toppings: White Jimmy Sprinkles are used on the top of the cupcake and pink sanding sugar is used on the marshmallow bunny ears.
- Food Coloring: Black and pink for the nose and eyes.
How to Make Bunny Cupcakes
The bunny cupcakes are so fun to make, and they turn out so cute! They give you a great excuse to plan a party this spring. All of your guests will love them!
Cupcakes
- Prep: Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.
- Whisk: In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
- Sift and Combine: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Bake: Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Buttercream
- Mix Butter: In the bowl of a mixer add the butter. Use the paddle attachment to beat the butter for 1-2 minutes until it is smooth and creamy.
- Scrape Sides and Beat: Add the powdered sugar and mix on low until most of the sugar has been absorbed by the butter. You may need to scrape down the sides and bottom of the bowl a few times. Add the vanilla and salt and beat on medium-high for 2-3 minutes.
- Add Milk: Add the milk 1 tablespoon at a time on medium-low. Scrape down the sides of the bowl and then beat on medium-high for 2 minutes, or until the frosting is looking quite white and fluffy.
- Add Food Coloring: Separate a small amount of frosting into two small bowls and color one light pink and the other black.
Assembly
- Pipe and Roll: Using a large round piping tip, or the end of a piping bag snipped with a wide opening, pipe white frosting in one large, round dollop of frosting onto the top of each cupcake. Roll the cupcakes in a bowl of white sprinkles to evenly cover.
- Make the Face: For each cupcake, cut a mini marshmallow in half and then press it onto the bottom half of the top of the bunny cupcake. Right above the mini marshmallow use a #10 round piping tip to pipe a small pink nose. Above the nose use a #8 round piping tip to pipe two eyes with black frosting.
- Add Ears: To make the ears, cut one large marshmallow on a diagonal. Press the two sticky cut sides of the marshmallow into the pink sanding sugar and then place on the top half of the top of the cupcake as ears.
Variations
You can change up so many things to make these cupcakes different every single time. I’ve come up with a few ideas for you to try!
- Cupcake: You can switch the flavor of the cupcake! My next choice would be white cake but you could try any flavor that you want!
- Frosting: Match your frosting to your cupcake to have a more seamless look! Try these cupcakes with chocolate buttercream frosting and sprinkles instead.
- The Face: Want another variety of animal to add in or to make for a different time of year? Take off the two tiny marshmallows, put whiskers on with some gel frosting and voila, you have a kitty cupcake!
More Delicious and Festive Cupcakes
Bunny Cupcakes
Hop into spring with these bunny cupcakes! Not only do they look like the cutest little cupcakes that you've ever seen, but they taste incredible!
Servings 12 Cupcakes
Calories 427kcal
Ingredients
Cupcakes
- ½ Cup Vegetable Oil
- 1/2 Cup Warm Coffee
- ½ Cup Buttermilk
- 1 Large Egg Room Temperature
- 1 ½ Teaspoon Vanilla
- 1 1/4 Cup All-purpose Flour
- 1 Cup Granulated Sugar
- 6 Tablespoons Unsweetened Cocoa Powder Not Dutch Process
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Buttercream
- 1 Cup Unsalted butter Room Temperature
- 4 Cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
- ½ Teaspoon Salt
- 3 Tablespoons Milk
- Large Marshmallows
- Mini Marshmallows
- White Jimmy Sprinkles
- Pink Sanding Sugar
- Black Food Coloring
- Pink Food Coloring
Instructions
Cupcakes
-
Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.
-
In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
-
In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
-
Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Buttercream
-
In the bowl of a mixer add the butter. Use the paddle attachment to beat the butter for 1-2 minutes until it is smooth and creamy.
-
Add the powdered sugar and mix on low until most of the sugar has been absorbed by the butter. You may need to scrape down the sides and bottom of the bowl a few times. Add the vanilla and salt and beat on medium-high for 2-3 minutes.
-
Add the milk 1 tablespoon at a time on medium-low. Scrape down the sides of the bowl and then beat on medium-high for 2 minutes, or until the frosting is looking quite white and fluffy.
-
Separate a small amount of frosting into two small bowls and color one light pink and the other black.
Assembly
-
Using a large round piping tip, or the end of a piping bag snipped with a wide opening, pipe white frosting in one large, round dollop of frosting onto the top of each cupcake. Roll the cupcakes in a bowl of white sprinkles to evenly cover.
-
For each cupcake, cut a mini marshmallow in half and press it onto the bottom half of the top of the cupcake. Right above the mini marshmallow use a #10 round piping tip to pipe a small pink nose. Above the nose use a #8 round piping tip to pipe two eyes with black frosting.
-
To make the ears, cut one large marshmallow on a diagonal. Press the two sticky cut sides of the marshmallow into the pink sanding sugar and then place on the top half of the top of the cupcake as ears.
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 306mg | Potassium: 90mg | Fiber: 1g | Sugar: 57g | Vitamin A: 515IU | Calcium: 29mg | Iron: 1mg
from The Recipe Critic https://ift.tt/HTsZopa
No comments:
Post a Comment