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Easter Bunny Cupcakes Recipe

Easter Bunny Cupcakes Recipe

Photos of Easter Bunny Cupcakes Recipe

How To Make Easter Bunny Cupcakes

Surprise your kids with these adorable Easter bunny cupcakes. It is frosted in buttercream with just a hint of that lovely lemon tartness.

Preparation: 30 minutes
Cooking: 20 minutes
Cool Time: 30 minutes
Total: 1 hour 20 minutes



  • 1cupunsalted buttersoftened
  • 2tbspunsalted buttersoftened
  • cupswhite sugar
  • 3eggs
  • 2tsplemon zestgrated
  • 1tspvanilla extract
  • 3 ½cupsall-purpose flour
  • 1tspbaking soda
  • ½tspbaking powder
  • ½tspsalt
  • 16ozcontainer sour cream

For Buttercream Frosting:

  • 1cupunsalted buttersoftened
  • 2tbspunsalted buttersoftened
  • 1tspvanilla extract
  • 5cupsconfectioners’ sugar
  • 2tbspmilk

For Decoration:

  • 30largemarshmallowscut in half lengthwise
  • 1cuppink sugar sprinkles
  • 30candy-coated milk chocolate piecessuch as M&M’s®
  • 1.5ozblack decorating gel


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.

  2. Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy.

  3. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.

  4. Combine flour, baking soda, baking powder, and salt in a separate bowl.

  5. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon ¼ cup of batter into each muffin cup.

  6. Bake in the preheated oven for 20 to 25 minutes or until tops spring back when lightly pressed.

  7. Cool in the tins for 10 minutes. Transfer to a wire rack and cool for another 20 minutes.


  1. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender.

  2. Gradually beat in confectioners’ sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.


  1. Spread out marshmallow halves on a clean surface, cut-side down.

  2. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.

  3. Spread an even layer of frosting over each cooled cupcake.

  4. Place 2 of the prepared marshmallow halves on each cupcake for the ears.

  5. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.


  • Calories: 625.54kcal
  • Fat: 27.54g
  • Saturated Fat: 16.95g
  • Trans Fat: 0.64g
  • Monounsaturated Fat: 7.02g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 91.50g
  • Fiber: 1.76g
  • Sugar: 74.20g
  • Protein: 4.78g
  • Cholesterol: 67.29mg
  • Sodium: 139.66mg
  • Calcium: 83.38mg
  • Potassium: 175.40mg
  • Iron: 1.37mg
  • Vitamin A: 177.30µg
  • Vitamin C: 0.55mg
Share your thoughts and experiences making these adorable Easter Bunny Cupcakes in the Baking and Desserts forum section. We'd love to see your creations and hear about any tips or tricks you discovered along the way!

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