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Homemade Easter Bunny Cupcakes
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5 from 6 votes

Easter Bunny Cupcakes

Surprise your kids with these Easter bunny cupcakes! Rich double chocolate cupcakes, frosted with cream cheese chocolate frosting and topped with DIY Easter bunny cupcake toppers!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 Cupcakes
Calories: 387
Author: Julia

Ingredients

Cupcakes:

Frosting:

Fondant cupcake toppers:

Instructions 

For the cupcakes:

  • Preheat the oven to 400°F/200°C.
  • In a mixing bowl, beat the butter with sugar using an electric mixer. Add the eggs, one at a time and beat well after each addition.
  • Sift in the flour, cocoa powder and baking powder. Stir with a spatula first, then add milk and use the mixer to get a smooth batter. Pipe or spoon the batter into cupcake cases (When piping, fill the cases only up to 1/2. When spooning, fill up to 2/3 of the cases).
  • Bake in a preheated oven for 20 minutes or until an inserted skewer comes out clean.

For the frosting:

  • In a large bowl, mix all the ingredients until you get a smooth batter. This should only take a few seconds. Keep it covered in the fridge until ready to frost.

For the fondant cupcake toppers:

  • These toppers need to be prepared ahead because they need at least 48 hours for setting.
  • Roll out white fondant. Cut out 6 large circles, 12 small circles and 12 tiny hearts. With a knife, make a horizontal cut about 2/3 from the heart’s tip. Only the top parts of the hearts are needed. With the large circle cutter cut the bunny ears. You can get 2-3 ears out of one circle. Check the photos, if you need some help.
  • Roll out thin the pink fondant. Cut out 6 circles using the small cutter. Again, use the same cutter to cut out the pink inside of bunny’s ears. The instructions are the same as in the previous step. Roll the rest of the pink fondant into small balls. You will need 12 balls for 12 noses.
  • Roll the black fondant out thin. Use a thin straw to cut out the eyes.
  • To assemble the pieces together mix a teaspoon of water with about a ¼ teaspoon of powdered sugar. This will act as glue. Make sure to place the heads – the small white circles onto a tray lined with baking parchment before you start assembling.
  • Assembling: Glue the pink ear parts to the white ones. Tuck the ears under head and if you are happy with the way it looks, apply some glue on the ear part that will go under and tuck them again under the head. Press down slightly to make sure the ears are attached to the head. Apply some glue to the rest of the pieces and attach them to the head. Repeat with the rest of the toppers.

Notes

  1. Powdered sugar (US) = Icing sugar (UK).
  2. Chocolate chips can be omitted from the frosting.
  3. You will get 10-12 cupcakes out of this recipe, depending on the size of your cupcake paper cups as well as the amount of batter you filled them with.
  4. When piping the batter,don’t over-fill the cases - fill them up to ½ only. When spooning the batter in, fill up to 2/3 of each paper case
  5. Small cookie cutter = use either a 1.5 inch or 2 inch wide cutter(4.5 cm). Large cookie cutter = 2.5 inch (6.5 cm).
  6. The preparation time does not include time needed to make the fondant cupcake toppers. Count with extra 30-40 minutes + extra time for drying/setting.
Course: Dessert
Cuisine: American
Keyword: Easy Easter Cupcakes, How to make Easter Bunny Cupcakes
Nutrition Facts
Easter Bunny Cupcakes
Amount per Serving
Calories
387
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
84
mg
28
%
Sodium
 
123
mg
5
%
Potassium
 
158
mg
5
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
4
g
8
%
Vitamin A
 
770
IU
15
%
Calcium
 
93
mg
9
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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