Easter Bunny Cupcakes
 
Prep time
Cook time
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Celebrate Easter with these cute and easy to make Easter Bunny Cupcakes. Homemade strawberry cake with a vanilla buttercream!
Author:
Serves: 12 cupcakes
Ingredients
Cake
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ cup teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ cup strawberry flavored gelatin
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 2 tablespoons frozen strawberry purée (thawed strawberries blended)
  • ½ cup buttermilk
Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, softened
  • 3½ cups powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon heavy cream
Decoration
  • 2 ounces gum paste
  • 2 tablespoons pink sugar sprinkles
  • ½ cup chocolate chips, melted
  • 2 tablespoons pink ball sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line a cupcake tin with paper liners, set aside.
  2. In a medium bowl, sift or whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, cream together the butter, sugar and strawberry gelatin until fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure to mix well after each addition. Stir in the vanilla extract and strawberry purée and mix until well incorporated. Add the dry ingredients and buttermilk in batches, mixing just until combined after each addition. Make sure to start and end with the dry ingredients. Divide the batter evenly among the prepared cupcake tin.
  4. Bake until puffed and when a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and set on a wire rack to cool completely.
  5. To make the buttercream, beat the butter until light and fluffy, about 5 minutes. Stir in the powdered sugar, salt, vanilla and cream and beat on high until stiff. Using a medium ice cream scoop, add a scoop of frosting on top of each cooled cupcake. Smooth out into a dome with a small offset spatula.
  6. To create the ears, roll out the gum paste to about ¼-inch thick and then cut into 24 small bunny ear shapes. Brush each with a tiny bit of water and then dunk into the pink sugar sprinkles, placing them sprinkle side up onto a baking sheet. Set aside.
  7. Pour the melted chocolate into a small piping bag or plastic sandwich bag (with the end snipped off) and then pipe out a mouth onto each cupcake. Place a pink ball sprinkle at the tip, for a nose, and then create two eyes on each. Add two ears on the top and then serve. Any leftovers can be placed in the fridge for up to 3 days.
Recipe by The Candid Appetite at http://www.thecandidappetite.com/easter-bunny-cupcakes/