Looking for a cute and festive Easter dessert that’s easy to make and guaranteed to impress? These Bunny Ears Easter Cupcakes are the perfect treat for your holiday celebration! Soft, fluffy cupcakes are topped with creamy frosting and decorated with adorable bunny ears, making them a fun alternative to a traditional Easter cake pop.
Whether you’re planning a festive brunch, searching for Easter lunch ideas, or looking for Easter baking ideas to make with kids, these Easter cupcakes are a must-try!
Table of Contents
Why You’ll Love These Bunny Ears Easter Cupcakes
- Fun & Festive – The bunny ear decorations make them perfect for spring.
- Easy to Make – A simple recipe with no complicated steps.
- Kid-Friendly – A great Easter baking activity for the whole family.
- Customizable – Use different cupcake flavors, colors, or decorations.
- Perfect for Parties – A great addition to an Easter dessert table or gift basket.
Ingredients for Bunny Ears Easter Cupcakes
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
For the Bunny Ears Decoration:
- Large marshmallows, cut in half
- Pink sanding sugar or shredded coconut
- Edible candy eyes or pastel sprinkles (optional)
Kitchen Equipment Needed
To make these Easter cupcakes easy, you’ll need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cupcake liners
- Muffin tin
- Spatula
- Piping bag or zip-top bag
Step-by-Step Instructions to Make Bunny Ears Easter Cupcakes
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
Step 4: Add Eggs & Vanilla
Beat in the eggs, one at a time, then add vanilla extract.
Step 5: Combine Everything
Gradually add the dry ingredients, alternating with milk, and mix until just combined.
Step 6: Bake the Cupcakes
Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 7: Make the Buttercream Frosting
Beat butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream and vanilla extract, then whip until fluffy. Tint with pink food coloring if desired.
Step 8: Frost the Cupcakes
Pipe or spread a generous layer of buttercream onto each cupcake.
Step 9: Make the Bunny Ears
Dip the sticky side of the marshmallow halves in pink sanding sugar or shredded coconut to create bunny ears.
Step 10: Decorate & Serve
Place the marshmallow ears on top of the cupcakes and add candy eyes or pastel sprinkles for an extra festive touch. Serve and enjoy!
Expert Tips for the Best Bunny Ears Easter Cupcakes
- Use room-temperature ingredients – This ensures a smooth batter and even baking.
- Let cupcakes cool completely before frosting – Warm cupcakes will melt the frosting.
- Make the bunny ears ahead of time – This makes assembly quicker and easier.
- Use different cupcake flavors – Try chocolate, lemon, or carrot cake for variety.
Fun Variations of Bunny Ears Easter Cupcakes
- Bunny Cake Pops – Use crumbled cake and frosting to form cake pops and decorate with bunny ears.
- Chocolate Bunny Cupcakes – Add ½ cup cocoa powder to the batter for a rich chocolate flavor.
- Mini Easter Cupcakes – Make bite-sized cupcakes for a cute party snack.
How to Store & Keep Your Cupcakes Fresh
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigerate – Keep in the fridge for up to 5 days, bringing to room temperature before serving.
- Freeze – Unfrosted cupcakes can be frozen for up to 3 months.
Serving Ideas and Presentation Tips
- Place on a pastel cake stand for a beautiful Easter dessert display.
- Arrange in an Easter basket with shredded paper for a festive presentation.
- Serve with Easter-themed drinks like strawberry lemonade or hot chocolate.
Common Mistakes to Avoid When Making Easter Cupcakes
- Overmixing the batter – This can make cupcakes dense instead of light and fluffy.
- Overfilling cupcake liners – Fill only ¾ full to prevent overflowing.
- Not measuring ingredients properly – Use measuring cups and spoons for accuracy.
Pairing Ideas: What to Serve with Bunny Ears Easter Cupcakes
- Fresh fruit salad for a refreshing balance.
- Homemade Easter egg Rice Krispie treats for variety.
- Classic sugar cookies decorated with pastel icing.
FAQ Section
1. Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and store them covered. Decorate just before serving.
2. What if I don’t have pink sanding sugar?
Use shredded coconut, crushed pink sprinkles, or even edible glitter for the bunny ears.
3. Can I make these cupcakes gluten-free?
Yes! Substitute with gluten-free all-purpose flour for a GF version.
Final Thoughts and Call to Action
These Bunny Ears Easter Cupcakes are a delightful Easter baking idea that’s as fun to make as it is to eat! Whether you need Easter lunch ideas, a festive Easter dessert cake, or a fun project with the kids, this recipe is the perfect way to celebrate.
Try this Easter cupcake easy recipe today and share your creations! Tag us on social media and subscribe for more Easter food ideas and fun baking projects!
PrintBunny Ears Easter Cupcakes : Fun Easter Dessert
Looking for a cute and festive Easter dessert that’s easy to make and guaranteed to impress? These Bunny Ears Easter Cupcakes are the perfect treat for your holiday celebration!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Category: Dessert
- Cuisine: American
Ingredients
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
For the Bunny Ears Decoration:
- Large marshmallows, cut in half
- Pink sanding sugar or shredded coconut
- Edible candy eyes or pastel sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, then add vanilla extract.
Gradually add the dry ingredients, alternating with milk, and mix until just combined.
Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Beat butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream and vanilla extract, then whip until fluffy. Tint with pink food coloring if desired.
Pipe or spread a generous layer of buttercream onto each cupcake.
Dip the sticky side of the marshmallow halves in pink sanding sugar or shredded coconut to create bunny ears.
Place the marshmallow ears on top of the cupcakes and add candy eyes or pastel sprinkles for an extra festive touch. Serve and enjoy!
Notes
- Use room-temperature ingredients – This ensures a smooth batter and even baking.
- Let cupcakes cool completely before frosting – Warm cupcakes will melt the frosting.
- Make the bunny ears ahead of time – This makes assembly quicker and easier.
- Use different cupcake flavors – Try chocolate, lemon, or carrot cake for variety.
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 35g
Keywords: Easter Cake Pop