Bunny Ears Cupcakes
Bunny Ears Cupcakes are cute and easy treats for Easter, spring, or just anytime. Take your vanilla cupcakes to the next level with some cute little bunny ears.
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Servings: 12 cupcakes
Calories: 262kcal
Ingredients
For the vanilla cupcakes:
- 1 cup granulated sugar
- ½ cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vanilla Greek yogurt
- ⅔ cup whole milk
For the white frosting:
- 1 box, 7.2 oz Betty Crocker Fluffy White Frosting Mix
- ½ cup boiling water
For the bunny ears:
- large marshmallows
- pink sanding sugar
- pink M&Ms, optional
Directions
For the vanilla cupcakes:
- Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
- In medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs and vanilla. Mix well. Add Greek yogurt and mix to combine.
- Using a rubber spatula, gently stir in half them dry ingredients then half the milk. Repeat until all ingredients have been added.
- Scoop the batter into the cupcake liners until they are about 2/3 full. Bake for 15-20 minutes until a toothpick inserted in center comes out clean.
To decorate:
- Make frosting according to package directions. Place frosting in a large piping bag fitted with a large round tip. Pipe large round mounds of frosting on each cupcake.
- Place a small amount of pink sanding sugar in a small bowl. Cut each marshmallow in half diagonally then press the cut side into the pink sanding sugar.
- Stand the marshmallow halves up in the frosting to form bunny ears.
Nutrition Facts
Serving: 1 grams | Calories: 262 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Cholesterol: 53 mg | Sodium: 260 mg | Fiber: 1 g | Sugar: 23 g
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