Easter Bunny Cupcake Recipe
Easter is such a fun time and if you are on the look out for an easy cake to make, you will love our collection.
Pull-apart Cakes are just so popular because you essentially ice up a heap of cupcakes and then assemble them into a character like this Easter Bunny version.
How cute is he! You can add some food colouring to your coconut to achieve the pink colour and you can use some candy for the face. This is a really easy cake and you will love the results!
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cake ingredients in bowl; beat at low speed until moistened. Increase speed to medium; beat until well mixed. Evenly fill prepared muffin cups with batter; bake 18-20 minutes or as directed on package for cupcakes. Cool completely in pan. Reserve 12 cupcakes for another use.
Form bunny head and ears by arranging11 cupcakes very close together on a 14×12-inch rectangular or 13-inch round serving tray as shown. Remove 1 remaining cupcake from baking cup, cut in half horizontally.
Combine all frosting ingredients in bowl except whipping cream. Beat at low speed until well mixed. Increase speed to high; beat, adding enough whipping cream for desired frosting consistency.
Place 1/2 cup coconut in plastic container with cover; add 1 drop red food color. Cover container and shake, adding additional food color if necessary until coconut is tinted desired pink color; set aside.
Frost over cupcakes and spaces between them to create bunny head. Frost cut side of each cupcake half; place frosting side down onto row of 3 cupcakes for “bunny cheeks”. Frost cheeks.
Sprinkle pink coconut over bunny cheeks and along outer sides of each ear. Sprinkle white coconut onto all remaining areas.
Create eyes, nose and mouth using assorted candies, miniature marshmallows and chocolate chips.