Easter Bunny Cupcake Recipes That Will Make Your Holidays Extra Sweet

Spring is here, and Easter is just around the corner. What better way to celebrate than with some adorable Easter bunny cupcakes? These sweet treats are perfect for sharing with family and friends, and they’re easy to make too. In this article, we’ll share two different recipes for Easter bunny cupcakes that you can try at home. So, let’s hop to it!

Recipe 1: Carrot Cake Easter Bunny Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 24 pink jelly beans
• 48 candy eyes
• 48 white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in the grated carrots and chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely.
9. In a large bowl, beat the cream cheese and butter together until smooth.
10. Add the powdered sugar and vanilla extract and beat until light and fluffy.
11. Frost each cupcake with the cream cheese frosting.
12. To make the bunny faces, place a pink jelly bean in the center of each cupcake for the nose.
13. Add two candy eyes above the nose and two white chocolate chips for the teeth.
14. Use additional frosting to attach two pink jelly beans for the ears.
15. Enjoy your delicious Easter bunny cupcakes!

Nutritional Information:

Per serving (1 cupcake):
Calories: 360
Fat: 19g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 210mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 33g
Protein: 4g

Cooking Time:

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Equipment:

• Muffin tin
• Paper liners
• Measuring cups and spoons
• Bowls
• Whisk
• Spatula
• Toothpick
• Mixer
• Piping bag or ziplock bag (optional)

Serving Suggestions:

These cupcakes are perfect for Easter celebrations or any springtime event. Pair them with a glass of cold milk or a cup of hot tea for a deliciously sweet treat.

Variations:

If you don’t like walnuts, you can omit them or replace them with pecans or almonds. You can also add raisins or shredded coconut for extra texture and flavor. If you want to make these cupcakes vegan, you can use flax eggs instead of regular eggs and vegan cream cheese and butter for the frosting.

Substitutions:

If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. If you don’t have cream cheese, you can use mascarpone cheese or Greek yogurt for the frosting. If you don’t have jelly beans, you can use pink M&M’s or candy melts for the nose, and if you don’t have white chocolate chips, you can use mini marshmallows or white candy melts for the teeth.

Storage:

You can store these cupcakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To thaw, let them sit at room temperature for a few hours or microwave them for a few seconds.

Tips:

• Grate the carrots finely to ensure they cook evenly and blend well with the batter.
• Make sure the cream cheese and butter are at room temperature before making the frosting to prevent lumps and ensure smoothness.
• If you don’t have a piping bag, you can use a ziplock bag and cut off one corner for easy frosting.
• Experiment with different decorations and colors to make your bunny cupcakes unique and festive.

Frequently Asked Questions:

• Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes and frosting a day or two in advance and store them separately in the refrigerator until ready to assemble and decorate.

• Can I use a different frosting?

Yes, you can use any frosting you like, such as vanilla buttercream, chocolate ganache, or cream cheese frosting with different flavors, colors, and textures.

• Can I use a different type of flour?

You can use whole wheat flour, almond flour, or gluten-free flour if you prefer, but keep in mind that the texture and taste may be slightly different.

Recipe 2: Chocolate Easter Bunny Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 24 pink jelly beans
• 48 candy eyes
• 48 chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, stirring until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely.
8. In a large bowl, beat the cream cheese and butter together until smooth.
9. Add the powdered sugar and vanilla extract and beat until light and fluffy.
10. Frost each cupcake with the cream cheese frosting.
11. To make the bunny faces, place a pink jelly bean in the