Every Easter celebration deserves a sweet treat, whether you’re enjoying breakfast or an egg hunt. Easter cupcakes are a great option, as they are cute, delicious, and impressive, without requiring too much effort. You have a lot of options when it comes to Easter cupcake ideas, from classic to modern looks.
Despite their intricate appearance, cupcakes are actually quite easy to make, and even children can assist you in the process.
One of our favourites is the Easter Bunny Cupcake – cute, tasty, and perfect for the occasion.
The recipe makes 12 cupcakes, but you can easily adjust the amount using our cake calculator.
Equipment:
- Mixer
- Bowls
- 12-hole Cupcake Pan
- Paper Baking Cups
- Strainer
- Cooling Rack
- Knife
- 2-tablespoon scoop
- Skewers
- Offset Spatula
- Piping Bags
- Piping Tip Sets
Ingredients:
For the cupcakes:
- 1 1/4 cup Cake Flour
- 1 tsp Baking Powder
- 1/8 tsp Fine Sea Salt
- 6 tbsp Unsalted Butter
- 1 cup Sugar
- 2 Eggs
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 cup Milk
For decorating:
- Buttercream
- Sanding Sugars
- 12 Jumbo Marshmallows
- Pink And Black Food Colouring/ Over The Top Coloured Buttercream
Instructions
Step 1:
Begin by preheating your oven to 175ºC. Prepare a cupcake pan by lining it with paper baking cups.
Step 2:
Sift the cake flour, baking powder, and fine sea salt into a bowl. Once sifted, set this bowl aside for later use.
Step 3:
In a mixing bowl, cream the unsalted butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, ensuring to mix well after each addition and scraping down the bowl’s sides and bottom to incorporate all ingredients. Next, blend in the vegetable oil and both extracts (vanilla and almond) until the mixture is smooth.
Step 4:
With the mixer on a low setting, gradually add the sifted flour mixture in three increments, alternating with the milk. Start and finish with the flour mixture. Stir just until the batter is smooth, again scraping the bowl’s sides and bottom to ensure thorough mixing.
Step 5:
Distribute the batter evenly among the cupcake pan, filling each cup with a heaping 1/4 cup of batter. Bake in the preheated oven for 22 minutes, or until the cupcakes are springy to the touch. After baking, let the cupcakes rest in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
How to Decorate our Easter Cupcakes:
Step 1:
Place different colours of sanding sugar into separate bowls.
Step 2:
Slice each jumbo marshmallows diagonally to create two ‘ears’ per marshmallow. Press the cut side of each marshmallow half into the sanding sugar to coat. Insert skewers into the base of each ‘ear’ to help with placement later.
Step 3:
Using a 2-tablespoon scoop, dollop buttercream onto each cupcake. With an offset spatula, spread the buttercream towards the edges, keeping a dome-like shape in the centre for volume.
Step 4:
Gently press the sugared side of the marshmallow ‘ears’ into the buttercream on each cupcake, positioning them to mimic bunny ears.
Step 5:
Colour the remaining buttercream with black and pink food colouring to create the details for the bunny faces. If available, use pre-colored buttercream for convenience. Transfer the coloured buttercream into piping bags fitted with small round tips.
Step 6:
Pipe eyes and noses onto the cupcakes to complete the bunny faces.
Enjoy making your Easter celebrations even sweeter with these Easter Bunny Cupcakes!