Easter is right around the corner, and what better way to celebrate than with some adorable Easter Bunny cupcakes? These coconut-flavored cupcakes, topped with marshmallow bunny ears, are the perfect addition to your Easter festivities. They’re fluffy, soft, and topped with a silky smooth Coconut Russian Buttercream. Bursting with coconut flavor, these cupcakes are absolutely delicious.
Perfect for Any Celebration
Whether for a family dinner or a gathering with friends, these Easter Bunny cupcakes are sure to bring smiles all around. Besides being tasty, their presentation is irresistibly cute, with marshmallow bunny ears and pink noses.
Easter Bunny Cupcakes
Servings 14 cupcakes
Ingredients
For the Coconut Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup unsalted butter softened, 1/2 stick
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
- 1/2 cup coconut cream
- 1/2 cup shredded coconut
For the Russian Coconut Buttercream:
- 2 cups unsalted butter 4 sticks
- 1 can 14 oz Eagle Brand® Sweetened Condensed Milk
- 1/2 cup coconut cream
- 1/2 tsp coconut extract
For Decorating:
- 1 cup shredded coconut
- 14 marshmallows
- 1/4 cup colorful sanding sugar or sprinkles
- Heart sprinkles
- Black icing
Instructions
Making the Coconut Cupcakes:
- Preheat Oven: Set to 350°F. Line 14 cupcake tins with liners.
- Mix Dry Ingredients: In a bowl, sift or whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In an electric mixer, beat butter on medium speed for 1 minute. Add sugar and beat for 1-2 more minutes until creamy and fluffy, scraping the sides as needed.
- Add Eggs and Extracts: Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
- Add Coconut Cream: Mix in the coconut cream.
- Combine Dry Ingredients: Add the flour mixture and shredded coconut, mixing until the batter is smooth and lump-free.
- Fill and Bake: Fill cupcake tins 2/3 full with batter. Bake for about 18 minutes. Check for doneness starting at 15 minutes; the cupcakes should spring back when gently pressed.
- Cool: Let the cupcakes cool completely before frosting.
Making the Russian Coconut Buttercream:
- Prepare Butter: Ensure butter is at room temperature (68-72°F).
- Beat Butter: Beat butter on medium-high speed for 5 minutes until fluffy.
- Add Condensed Milk and Cream: With the mixer off, add sweetened condensed milk, coconut cream, and coconut extract. Beat until smooth and thick.
Decorating the Cupcakes:
- Pipe Frosting: Place frosting in a piping bag with a large round tip. Pipe a mound of frosting on each cupcake.
- Coat with Coconut: Dip each frosted cupcake in a bowl of shredded coconut to coat.
- Make Bunny Ears: Slice marshmallows in half diagonally. Dip the sticky side into sanding sugar. Press the bottom of each marshmallow into the frosting to form bunny ears.
- Add Features: Use a heart sprinkle for the nose and black icing to pipe the eyes.
Notes
- Buttercream Tips: Ensure butter is at 72°F for best results. If the buttercream is too runny, refrigerate for 5 minutes and then re-whip until it firms up. Repeat as necessary.
- Serving Suggestions: These cupcakes are best enjoyed immediately. If making ahead, store the cupcakes and frosting separately, then assemble on the day of serving. If using only butter in the frosting, you can store the cupcakes at room temperature for up to 2 days.