Easy Easter Bunny Cupcakes

Looking for a simple Easter treat to make? Look no further than these easy, kid-friendly Easter bunny cupcakes! These sweet cupcakes are dressed up in a vanilla buttercream frosting, shredded coconut and melt-in-your-mouth chocolate ears.

It almost feels silly to write an introduction to these cupcakes because you’re here, and that means you’ve clearly already been drawn in by their cute, coconut covered faces, those melt-in-your-mouth ears and the adorable frosting noses.

What can I say that these photos haven’t already shown you with your own to eyes?

So we’ll keep it short and sweet (just like these cupcakes): If you’re looking for an easy, kid-friendly Easter dessert that lets you straddle that sweet spot between made-from-scratch and store bought, you’re going to want to add these cupcakes to your Easter baking list stat!

Here’s how to make these cupcakes

First, make or purchase a dozen cupcakes.

If you plan to make your own cupcakes, you can adapt my favorite basic cake recipe to just about any flavor your heart desires, including vanilla, chocolate, strawberry, red velvet and carrot cake. For this tutorial I went with Funfetti.

But if you need to save some time, there’s no shame in purchasing cupcakes; Most grocery store bakeries will sell them to you sans-frosting.

Second, make the chocolate ears.

In a small bowl, melt five ounces of white chocolate or candy melts. You can do this by heating the chocolate over a pot of boiling water or in the microwave using 10-15 second increments. If you plan on using the microwave method, be careful not to overheat the chocolate as it will seize up.

Holding the bowl at an angle and using a small pairing knife, coat one side of the knife in chocolate. Chocolate side down, press the knife into a piece of parchment paper and gently pull down.

Repeat until you have 24 ears. Place the parchment paper on a baking sheet and place in the refrigerator.

Third, make the frosting.

While you can use store bought frosting for this tutorial, I recommend using a homemade buttercream as it’s firmer and will hold its shape better.

To make the frosting, cream the butter on high until smooth. Scrape down the sides of the bowl, add the vanilla and powdered sugar, and continue beating until a fluffy frosting forms. Add a tablespoon of milk at a time, beating between each new addition, until you reach your desired consistency.

Finally, assemble the cupcakes.

Spoon most of the frosting into a piping bag with a large, round tip (I used an Ateco 809). Pipe the frosting onto the cupcake in a large, slightly off-center dollop. Gently tap the cupcakes on the counter to spread the frosting out, leaving a small space between the frosting and one side of the cupcake.

Roll the frosted cupcake in shredded coconut. Divide the remaining frosting, coloring a tablespoon pink and spooning the rest into a piping bag with a small, round tip.

Pipe two large dollops on the front of the cupcake to create the nose/mouth and two smaller dollops along the edge to create feet. Use the pink frosting to pipe a heart shaped nose.

Remove the ears from the refrigerator and insert them into the top of the cupcakes. Add the black nonpareils for eyes.

Expert tips

• Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
• Reviving chocolate that seizes: If your chocolate has seized, you may be able to bring it back to the right consistency by adding a little fat. Add 1/2 – 1 teaspoon of shortening or cooking oil at a time, stirring between each addition.
• Substituting store bought frosting: While I recommend using a homemade buttercream for this recipe, if you’d prefer to use a store bought frosting, you can substitute the frosting in the recipe for 2 1/3 cups of store bought.
• The secret to air bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating for about 5 minutes. This should work out most of the air bubbles.
• Filling a piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
• Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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