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Bunny Cupcakes

Bunny Cupcakes: Delightful Treats for Easter Joy!

These Bunny Cupcakes are delightful treats perfect for Easter celebrations, enchanting both kids and adults alike.
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Prep Time 30 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 56 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free version.
  • 1 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Salt
  • 1 cup Full-Fat Sour Cream Use dairy-free yogurt for eggless and dairy-free adaptations.
  • 1/2 cup Water
  • 1/2 cup Unsalted Butter Swap with a dairy-free alternative for a dairy-free option.
  • 1 Large Egg Replace with a flax egg for an eggless version.
  • 2 tsp Vanilla Extract Consider vanilla bean paste for an even stronger essence.
  • 1 tsp Pink Gel Food Coloring Optional, for colorful bunny cupcakes.
For the Vanilla Buttercream
  • 1 cup Unsalted Butter Use dairy-free butter for a dairy-friendly treat.
  • 2 tsp Vanilla Extract
  • 4 cups Powdered Sugar Adjust quantity to taste.
  • 1/4 cup Heavy Whipping Cream Coconut cream works as a dairy-free substitute.
  • 1 tsp Gel Food Coloring (various colors) Optional for decorating.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Cookie Cutter
  • Electric mixer

Method
 

Step‑by‑Step Instructions for Bunny Cupcakes
  1. Prepare Bunny Ears: Roll out white fondant, cut bunny ear shapes, and shape pink fondant ovals for the inner ear details. Allow drying for at least 1 hour.
  2. Make Cupcake Batter: Preheat oven to 350°F (177°C) and line a cupcake pan. Whisk flour, sugar, baking powder, and salt in a bowl. Mix sour cream, water, butter, egg, and vanilla extract in another bowl. Combine and stir gently.
  3. Bake Cupcakes: Fill liners 3/4 full with batter. Bake for 19-21 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes then transfer to wire rack.
  4. Make Buttercream: Beat unsalted butter until silky. Mix in vanilla and a pinch of salt, then add powdered sugar gradually. Finally, mix in heavy cream until desired consistency is achieved.
  5. Decorate: Once cupcakes are cool, frost each with buttercream, insert fondant bunny ears, and add colorful decorations to complete the design.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 220mgPotassium: 150mgSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results and use a cookie scoop for uniform cupcake sizes.

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