Bake up a batch of these sweet vanilla cupcakes and get the Easter Bunny hopping with joy! Topped with fluffy buttercream and candy eggs, they’re the perfect festive treat to share with every-bunny you love. 🐰💐
For the Vanilla Cupcakes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup (120ml) whole milk
For the Buttercream Icing
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1 3/4 cups (210g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream (as needed for consistency)
- Food coloring (pastel shades like pink, yellow, green, or blue—optional)
Decorations
- 36 mini candy-coated chocolate eggs (3 per cupcake)
- Optional: shredded coconut or chocolate shavings for “nests”
Instructions
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- To make the cupcakes, whisk together flour, sugar, baking soda, baking powder, and salt together in a large mixing bowl.
- Add butter, eggs, vanilla, and milk. Beat with a hand mixer or standing mixer on medium speed for about 2 minutes, until smooth and fluffy.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat softened butter until light and creamy (about 2–3 minutes) in a medium bowl.
- Gradually add powdered sugar, beating well after each addition. Mix in vanilla and enough milk to reach your desired consistency.
- If using food coloring, divide the icing and tint with pastel colors.
- Once cupcakes are cool, pipe or spread buttercream on top and press 3 mini candy eggs into the center of each cupcake. Sprinkle a little shredded coconut or chocolate shavings around eggs to make a nest. Enjoy!
