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Adorable Easter Bunny Cupcakes Recipe

Bunny cupcakes

Make your Easter celebration extra special with this cute bunny cupcakes recipe.

We’re hopping for joy over these cute and tasty Easter bunny cupcakes! The adorable recipe comes from experienced baker Anne Collins, who goes by ginghamandbows on Instagram.

The only thing that tastes better than a delicious cupcake is a beautifully decorated cupcake—and Collins is an expert when it comes to baking and decorating aesthetically pleasing desserts.

“Baking has been a love of mine since I made my first cake in an Easy Bake Oven when I was five years old,” Collins says. “Baking is a creative outlet for me and I love gifting baked goods to family and friends.”

Try out this Easter bunny cupcake recipe this year, courtesy of Collins, and let us know how you and your family enjoyed it!

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“Baking has been a love of mine since I made my first cake in an Easy Bake Oven when I was five years old,” Collins says. “Baking is a creative outlet for me and I love gifting baked goods to family and friends.”

Easter Bunny Cupcakes

MOSS BUNNY COOKIE CUPCAKES

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Sugar Cookies

Ingredients

• 2 cups all-purpose flour, spooned and leveled

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon almond extract

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Cookie Icing

Ingredients

• 1 cup powdered sugar

• 1 to 2 tablespoons milk

• 1/4 teaspoon almond extract

• Green food coloring (I used Wilton moss green icing color)

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Moss Topping

Ingredients

• 1 cup graham cracker crumbs

• Green food coloring 

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Method

In a bowl, whisk together flour, baking powder and salt. Set aside. In a stand mixer, cream butter and sugar until light and creamy. Beat in egg and almond extract. With the mixer on low, gradually add dry ingredients, beating until just combined. Divide the dough in half and flatten into disks. Wrap each disk in plastic wrap and refrigerate for one hour.

Preheat the oven to 325 degrees and line cookie sheets with parchment paper. Roll dough to ¼ inch thickness and using a small bunny cookie cutter cut out cookies and place on cookie sheets 2 inches apart. Chill cookies for 15 minutes before baking them. Bake for 7 to 9 minutes until the edges are just starting to turn golden. Transfer to a wire rack to cool.

While cookies are cooling, stir graham crackers crumbs with food coloring until desired color. Set aside.

To make cookie icing, whisk together powdered sugar and 1 tablespoon milk. Add almond extract and whisk until combined. Add enough food coloring to achieve desired shade of green. If the icing is too thick add more milk, one teaspoon at a time until desired consistency.

When cookies are cool, frost each cookie and sprinkle with colored graham cracker crumbs until fully covered. Place on a cooling rack to let icing harden.

When you’re ready to place bunny toppers on frosted cupcakes carefully stick a toothpick into the middle of the bottom of the cookie, going in about 1 inch.  Stick the other end of the toothpick into the top of the cupcake.

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