For an extra burst of lemon flavor, brush the cooled cupcakes with a simple syrup made from lemon juice and sugar. Make sure the butter and sour cream are at room temperature for a smooth and consistent batter. Don't overbake the cupcakes, as they can become dry. Test for doneness with a toothpick. Feel free to experiment with different colors of sprinkles for the bunny ears.
Easter Bunny Cupcakes
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 20 mins
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SERVING30 People
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VIEWS14
Delight in these charming Easter Bunny Cupcakes, adorned with whimsical marshmallow ears. Infused with a subtle lemon zest, these cupcakes are a delightful treat that's surprisingly simple to create. Perfect for adding a touch of Easter magic to your brunch or as a sweet surprise in your little ones' Easter baskets.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol62 mg
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Fiber0 g
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Protein3 g
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Saturated Fat11 g
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Sodium137 mg
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Sugar37 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350°F (175°C). Prepare a muffin tin with 30 liners or grease thoroughly. (5 minutes)
02
Step
7 mins
In a large mixing bowl, cream together 1 cup plus 2 tablespoons of softened butter and the granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest and vanilla extract. (7 minutes)
03
Step
5 mins
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined. Be careful not to overmix. (5 minutes)
04
Step
3 mins
Fill each muffin liner about 3/4 full with batter. (3 minutes)
05
Step
25 mins
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (25 minutes)
06
Step
30 mins
Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (30 minutes)
07
Step
10 mins
While the cupcakes cool, prepare the frosting: In a large mixing bowl, cream together 1 cup plus 2 tablespoons of softened butter and vanilla extract. Gradually add the confectioners' sugar, one cup at a time, until well combined. Beat in the milk until the frosting is light and fluffy. (10 minutes)
08
Step
10 mins
To assemble the bunny ears: Spread a small amount of frosting onto the cut side of each marshmallow half. Dip the frosted side into the pink sugar sprinkles. (10 minutes)
09
Step
5 mins
Once the cupcakes are completely cool, frost each one with a generous layer of frosting. (5 minutes)
10
Step
10 mins
Gently press two marshmallow ears into the frosting on each cupcake. Add a chocolate candy in the center for the bunny's nose. Use black decorating gel to draw eyes and whiskers. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Anabelle Rolfson
Jun 23, 2025I added a few drops of yellow food coloring to the cupcake batter to make them even more festive.
Bette Reynoldsfahey
Jun 18, 2025These cupcakes were a hit at our Easter brunch! Everyone loved the cute bunny ears and the lemon flavor was so refreshing.
Myron Rolfson
Jun 7, 2025The frosting was a little too sweet for my taste, so I reduced the amount of confectioners' sugar by half a cup. They were perfect!
Filiberto Shields
May 27, 2025I made these with my kids, and they had so much fun decorating them. The recipe was easy to follow, and the cupcakes turned out great!