Delight in whimsical Happy Bunny Cupcakes, featuring fluffy vanilla cake topped with silky buttercream icing, mini marshmallows, pink decorator sugar, and lively jellybeans arranged in playful bunny style. Perfect for Easter treats, these cupcakes combine classic flavors with charming decorations, making each bite a joyful celebration of spring and sweetness.

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I’ve been working on a new twist for Easter treats and these Happy Bunny Cupcakes have quickly become one of my favorites. I started with a simple white cupcake recipe, mixing in 1.5 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs and a dash of 1 teaspoon vanilla extract.

The nutritional value is pretty balanced for a dessert, especially since I use 1/2 cup milk and a careful amount of baking powder and salt for the perfect rise. To top it off, my buttercream icing is made by creaming 1/2 cup unsalted butter with 2 cups powdered sugar, mixed with 1 to 2 tablespoons of heavy cream and a pinch of salt for that tang.

I decorate the cupcakes with mini marshmallows, 1/2 cup pink decorator sugar and 1/2 cup assorted jellybeans. They are a cute twist on Easter sweets and a cool option for an Easter dinner treat.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I adore how it turns basic cupcakes into these super fun treats with all the cute toppings like mini marshmallows, pink decorator sugar, and jellybeans. Second, the recipe is pretty simple to follow which means I can make them without freaking out if I mess up on a step or two. Third, the buttercream icing is amazing – it’s so smooth and sweet just enough without being overly sugary, and it kind of makes me feel all warm and cozy whenever I eat it. Last, I like that it lets me get creative, so I can put my own spin on decorating them and have fun with it every time.

Ingredients

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All-Purpose Flour: Provides carbs for structure but has little fiber.
Granulated Sugar: Sweetens cupcakes with high simple carbs but can be unhealthy at times.
Unsalted Butter: Rich, creamy fat that boosts flavor and texture in every bite.
Eggs: Packed with protein, help bind ingredients and add moisture.
Milk: Adds creaminess, slight protein and calcium for a better rise.
Vanilla Extract: Enhances flavor with subtle aroma making cupcakes extra inviting.
Mini Marshmallows: Gives chewy texture and playful, sugary burst to every bite.
Assorted Jellybeans: Bright, colorful candies that add crunch and unexpected sweetness.

Ingredient Quantities

1.5 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs, at room temperature

1/2 cup milk

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup unsalted butter (for the buttercream icing)

2 cups powdered sugar (for the buttercream icing)

1 to 2 tablespoons heavy cream or milk (for the buttercream icing)

1/2 teaspoon vanilla extract (for the buttercream icing)

A pinch of salt (for the buttercream icing)

1 cup mini marshmallows

1/2 cup pink decorator sugar

1/2 cup assorted jellybeans

How to Make this

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1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a large bowl, beat 1/2 cup of softened butter with 1 cup of granulated sugar until it’s light and fluffy. Then add in the 2 eggs and 1 teaspoon vanilla extract, mixing well.

3. Pour in 1/2 cup milk slowly while stirring.

4. In another bowl, whisk together
1.5 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.

5. Gradually add the dry ingredients to the wet mixture until just combined, but be careful not to overmix.

6. Spoon the batter into the cupcake liners filling them about 2/3 full, and then bake for about 18-20 minutes or until a toothpick comes out clean.

7. While the cupcakes cool, prepare your buttercream icing: Beat 1/2 cup unsalted butter until smooth, then slowly mix in 2 cups powdered sugar.

8. Add 1/2 teaspoon vanilla extract, a pinch of salt, and 1 to 2 tablespoons of heavy cream or milk until you reach a creamy, spreadable consistency.

9. Once the cupcakes are completely cool, frost them with the buttercream icing.

10. Top with 1 cup mini marshmallows, then sprinkle 1/2 cup pink decorator sugar and 1/2 cup assorted jellybeans on top to create a cute Happy Bunny look. Enjoy!

Equipment Needed

1. Preheated oven (350°F)
2. Muffin tin
3. Cupcake liners
4. Two mixing bowls (one for wet ingrediants and one for the dry mix)
5. Electric mixer or hand whisk (for beating butter, sugar and later the icing)
6. Measuring cups and spoons
7. Whisk (for the dry ingrediants)
8. Spatula (for folding batter and spreading the buttercream)
9. Toothpick (to check if the cupcakes are done)
10. Cooling rack (so the cupcakes can cool completely before frosting)

FAQ

Q: How long do I bake the Happy Bunny Cupcakes and at what temperature?

A: Preheat your oven to 350°F and bake for about 18-20 minutes. Always run a toothpick through one to make sure it's baked through.

Q: Can I swap out some of the ingredients if I dont have them on hand?

A: Yup, you can! For example, you can use whole milk instead of heavy cream for the buttercream icing or try almond milk in the cupcake batter if you prefer a dairy-free version.

Q: How do I get that perfectly fluffy cupcake texture?

A: Make sure your eggs and butter are at room temp so they mix better. And don't overmix your batter once you combine the dry and wet ingredients.

Q: What's the best way to store these cupcakes?

A: Cover them in an airtight container at room temp if you'll eat them within a day. Otherwise, pop them in the fridge to keep them fresh longer.

Q: Any tips for making the buttercream icing extra smooth?

A: Beat the butter till it's creamy before adding the powdered sugar. Then add the vanilla and a bit of cream gradually to get that smooth texture.

Happy Bunny Cupcakes Recipe Substitutions and Variations

All-purpose flour: You can try using a gluten free baking mix in the same amount. This may change the texture just a little bit but works well.
Unsalted butter: If you only have salted butter, use it instead however cut back on the extra salt in the recipe.
Granulated sugar: Coconut sugar makes a great substitute in equal amounts, giving a slight caramel flavor to the cupcakes.
Eggs: In case you dont want to use eggs, mix in 1/4 cup unsweetened applesauce per egg as an alternative.
Milk: Almond milk is a solid swap for regular milk and adds a nice twist if youre looking for a dairy free option.

Pro Tips

1. Make sure all your ingredients, especially eggs and butter, are at room temperature coz they’ll mix together way better and help keep your cupcakes super moist.
2. Be careful not to overmix your batter; if you stir too much it can make your cupcakes dense instead of light and fluffy.
3. When you’re whipping up the buttercream, try sifting the powdered sugar first so you dont end up with lumps that mess up the texture.
4. Let your cupcakes cool completely before frosting, otherwise the icing might melt and slide off, and that can be a real bummer.