Easter Cupcakes Recipe
Learn how to decorate Easter cupcakes two different ways! Make adorable Bunny Cupcakes or cute Easter Egg cupcakes, or make them both!
Servings: 24 cupcake
Calories: 176kcal
Cost: $5
Ingredients
- 24 vanilla cupcakes baked and cooled
- 1 recipe vanilla buttercream frosting (or two cans of icing)
Bunny Cupcakes
- 24 regular size marshmallows
- Pink sugar
- Candy Eyes
- Pink jelly beans or sprinkles
Easter Egg Cupcakes
- Green food coloring
- Candy Eggs
Instructions
Bunny Cupcakes
- Slice each marshmallow in half and dip the sticky side in pink sugar.
- Place white frosting in a piping bag fit with an open round tip. Pipe frosting.
- Top with 2 marshmallow halves, 2 candy eyes and a pink sprinkle nose.
Easter Egg Cupcakes
- Tint frosting green. Fit a piping bag with a grass tip and fill with frosting.
- Pipe grass on cupcake, top with candy eggs.
- Store cupcakes in refrigerator for up to 3 days (the marshmallows will get hard after 1 day).
Video
Notes
- For the Easter bunny cupcakes, be sure to use regular-sized marshmallows – not jumbo ones or mini marshmallows.
- When you tint the frosting for the grass cupcakes, start with a bit of food coloring and then add more to darken the color.
- If you don’t have piping bags or tips, you can use a ziplock bag to pipe your frosting. Place the frosting in the bag and snip off one corner. For the grass frosting, snip a smaller hole – for the bunny ones, make it a little bigger.
- You can bake the cupcakes a day in advance and let them cool. Store them in an airtight container overnight and frost them the next day.
Nutrition
Serving: 1cupcake | Calories: 176kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 41mg | Fiber: 1g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg