Easter Bunny Cupcakes

Name: Easter Bunny Cupcakes
Ingredients: 1 cup unsalted butter, softened; 2 tablespoons unsalted butter, softened; 1 3/4 cups white sugar; 3 eggs; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 (16 ounce) container sour cream; Buttercream Frosting:; 1 cup unsalted butter, softened; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 5 cups confectioners' sugar; 2 tablespoons milk; Decoration:; 30 large marshmallows, cut in half lengthwise; 1 cup pink sugar sprinkles; 30 candy-coated milk chocolate pieces (such as M&M's(R)); 1 (1.5 ounce) tube black decorating gel

22 ingredients

7 steps

Ingredients

1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 3/4 cups white sugar
3 eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) container sour cream
Buttercream Frosting:
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
5 cups confectioners' sugar
2 tablespoons milk
Decoration:
30 large marshmallows, cut in half lengthwise
1 cup pink sugar sprinkles
30 candy-coated milk chocolate pieces (such as M&M's(R))
1 (1.5 ounce) tube black decorating gel

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
2

Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
3

Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
4

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5

Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
6

Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
7

Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.