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!
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.