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Easter Bunny Cupcakes are an easy and festive dessert to make for spring. A soft and moist yellow cupcake batter is baked until golden and then topped with a simple frosting, pastel sprinkles and a candy bunny. Fun, fast, and flavorful, these adorable cupcakes are perfect for Easter!
Easter is almost here…can you believe it? Whether you celebrate the holiday or not, it’s getting me ready for all of the spring (and summer) feels. We’re almost to mid-April, and that is getting me excited for warmer weather, lots of sunshine, and time spent outside.
And I’m hoping since Easter is later this year, we’ll be able to enjoy some nice weather, along with some delicious food, of course!
Speaking of Easter, what do you usually do for the holiday? This year, my husband and I are going to brunch with my family and then to my husband’s aunt and uncle’s house to celebrate with his family. I’m looking forward to seeing everyone and will be bringing my latest Easter dessert to share!
If you guessed these Easter Bunny Cupcakes, then you’re right, friends!
But, before I get down to business, I wanted to share about one of my favorite products that I use in my kitchen. SPLENDA® has been apart of my baking for a long time now and I use it whenever I can. SPLENDA® No Calorie Sweetener, Granulated measures cup for cup, just like sugar. And even though you use it as a sweetener, just like sugar, it has 678 fewer calories per cup. So, you can significantly reduce the calories and carbohydrates in your favorite dishes.
Have you baked with SPLENDA® before? It can be used almost anywhere sugar is used. It stays sweet at high temperatures, so it can be used in both cooking and baking. And baking with SPLENDA® can be fun for the whole family! Doesn’t that sound great?
If you’re interested in trying SPLENDA® No Calorie Sweetener, Granulated, head over to this site and be sure to download a coupon here to use in store.
Now that I’ve told you about SPLENDA®, it’s time to tell you how I used it in my latest Easter creation!
Easter Bunny Cupcakes are an easy and festive dessert to make for spring. A soft and moist yellow cupcake batter is baked until golden and then topped with a simple frosting, pastel sprinkles and a candy bunny. Fun, fast, and flavorful, these adorable cupcakes are perfect for Easter!
And if you’ve been hanging around here long enough, then you know I’m all about those simple recipes, friends! And these Easter cupcakes couldn’t get any easier, or more delicious!
The sweet, yellow cupcake batter is unbelievably soft and moist, just what a cupcake should be. These babies bake up light and fluffy, and with an irresistible taste, too.
And did I mention that I used SPLENDA® No Calorie Sweetener, Granulated in this recipe? Yep…it tastes just like sugar and makes me feel just a little bit better about eating one (or five) of these cupcakes.
If you’re on the hunt for that adorably delicious Easter dessert, look no further, friends! These Easter cupcakes are sure to impress everyone and be the hit of the dessert table!
Ingredients in Easter Bunny Cupcakes
These cute Easter cupcakes feature a homemade cupcake base, and I used store-bought frosting in a tube to save myself some time. Here’s what you’ll need to make this easy Easter dessert:
- Cake flour
- SPLENDA® No Calorie Sweetener, Granulated
- Granulated sugar
- Unsalted butter
- Nonfat dry milk
- Baking powder & baking soda
- Salt
- Buttermilk
- Eggs
- Vanilla extract
- Almond extract
- Frosting (store-bought is fine!)
How to Make Easter Bunny Cupcakes
The beauty of using the yellow cupcake as a base recipe is that you can get as creative as you want in the kitchen! And since Easter (and spring) is almost here, I thought it would be fun to top these bunny cupcakes with some green and purple frosting, some pretty pastel sprinkles, and those little candy bunnies. Simple, adorable, and a great way to show a little creativity!
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Preheat oven to 350F. Line 18 muffin cups with paper liners or grease with nonstick cooking spray. Set aside.
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In a large bowl, beat flour, SPLENDA® No Calorie Sweetener, Granulated, sugar, and softened butter with an electric hand mixer or stand mixer with fitted paddle attachment until butter is mixed in.
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Add nonfat dry milk, baking powder, baking soda, and salt.
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In a small bowl, stir buttermilk, eggs, vanilla extract and almond extract until combined.
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Add the buttermilk mixture to the dry ingredients in batches, stirring thoroughly between additions.
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Spoon batter into prepared muffin cups, filling about 3/4 full.
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Bake until a toothpick inserted into center of cupcake comes out clean.
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Cool for 10 minutes in pan, then remove to a wire rack to cool completely.
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When cupcakes are cooled completely, frost as desired. Add sprinkles and a bunny candy to the top of each cupcake, if desired.
Can I Make Homemade Frosting?
Yes! You can buy frosting at the store or make it yourself. Some of my favorite homemade frosting recipes include:
Can I Prep These Cupcakes in Advance?
Absolutely! You can bake the yellow cupcakes the day before you plan on serving them. Store them in an airtight container overnight and frost them the next day. You can also add the frosting up to 24 hours in advance, if desired, but it may dry out overnight.
Tips for Making Easter Cupcakes
- These Easter Bunny Cupcakes are not only delicious, but they’re so easy to make, too. You can use whatever frosting and decorations you would like, which lets your inner Easter bunny run wild!
- If you plan on using cute bunny toppers like I did, keep an eye out for them in your local grocery store. Buy them well before Easter, as they’ll be bought out before the holiday rolls around!
- Another cute Easter cupcake idea would be to stick halved marshmallows into the top of the cupcakes and pipe frosting around them to make it look like a bunny butt. Adorable!
Looking for More Easter Dessert Ideas?
- Easter Bunny Bark
- Lemon Poppy Seed Cookies
- Blueberry Dump Cake
- Strawberry Poke Cake
- Strawberry Cake Mix Cookies
Easter Bunny Cupcakes
Ingredients
Cupcake batter
- 2¼ cups cake flour
- ¾ cup SPLENDA® Granulated No Calorie Sweetener
- ¼ cup granulated sugar
- ¾ cup unsalted butter , softened
- ½ cup nonfat dry milk
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 3 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Topping
- Prepared frosting from a tube (or homemade)
- Pastel sprinkles
- Mini bunny candies
Instructions
- Preheat oven to 350F. Line 18 muffin cups with paper liners or grease with nonstick cooking spray. Set aside.
- In a large bowl, beat flour, SPLENDA® No Calorie Sweetener, Granulated, sugar, and softened butter with an electric hand mixer or stand mixer with fitted paddle attachment until butter is mixed into flour mixture, about 1-2 minutes.
- Add nonfat dry milk, baking powder, baking soda, and salt. Mix on low speed until blended.
- In a small bowl, stir buttermilk, eggs, vanilla extract and almond extract until combined.
- Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed until the liquid is just blended into the flour mixture. Stop the mixture and scrape the bottom and sides of bowl. Mix on medium-high speed for about 45-60 seconds, or until the batter starts to become lighter in appearance. Reduce speed to low and add in remaining liquid. Mix on medium speed until blended. Stop and scrape the bottom and sides of bowl again. Mix on medium-high speed for an additional 30 seconds.
- Spoon batter into prepared muffin cups, filling about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into center of cupcake comes out clean.
- Cool for 10 minutes in pan, then remove to a wire rack to cool completely.
- When cupcakes are cooled completely, frost as desired. Add sprinkles and a bunny candy to the top of each cupcake, if desired.
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