Adorable Easter Bunny Cupcakes
These adorable easter bunny cupcakes are made with a soft and moist coconut infused cupcake, and a fluffy coconut marshmallow white frosting. They have easy-to-make marshmallow and coconut ears, and a super cute pink nose for the bunny's face.
Servings: cupcakes
Equipment
- 2 cupcake tins
- 21 cupcake liners
- 1 Electric mixer
Ingredients
Coconut Cupcakes
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 Large egg room temperature
- 2 units egg whites room temperature
- 1 1/4 cup canned coconut milk unsweetened and well mixed
- 2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
Coconut marshmallow frosting
- 1 1/2 cup unsalted butter room temperature
- 4 1/2 cup powdered sugar sifted
- 1 cup marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 1 teaspoon salt
Cupcake decorating
- 21 units normal-sized marshmallows
- 1/2 cup shredded coconut
- 21 units pink colored m&m's
Instructions
Coconut cupcakes
- Pre-heat your oven to 400 Fahrenheit and line 2 cupcake pans with cupcake liners
- Mix the dry ingredients in a medium sized bowl for 1 minute with a whisk to aerate them. Set aside.2 1/2 cups (312.5 g) all-purpose flour, 3 teaspoons baking powder, 2 tablespoons cornstarch, 1/2 teaspoon (0.5 teaspoon) salt
- Over a large bowl of a stand mixer, (or with a hand mixer and a mixing bowl), mix oil and sugar for 1 minute in medium speed. Add egg and egg whites, coconut milk, coconut extract, vanilla extract and mix. Lumps from the coconut milk will be visible in the batter, this is completely fine.1 1/2 cups (300 g) granulated sugar, 1 cup (236.6 ml) vegetable oil, 1 Large egg, 2 units egg whites, 1 1/4 cup (295.7 ml) canned coconut milk, 2 teaspoons coconut extract, 1/2 teaspoon (0.5 teaspoon) vanilla extract
- Incorporate the dry ingredients to the wet ingredients and mix until just combined.
- Fill the cupcake liners 2/3 full with cupcake batter and bake cupcakes for 5 minutes, then lower the oven temperature to 350 Fahrenheit and continue baking for an additional 13-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the cupcake tins as soon as you're able to do it without burning, and place them on a cooling rack to cool completely.
Coconut Marshmallow frosting
- Over a large bowl, cream butter for 3 minutes in medium-high speed, until light and fluffy.1 1/2 cup (340.5 g) unsalted butter
- Add the sifted powdered sugar, marshmallow fluff, vanilla extract, coconut extract and salt, and start mixing in low speed, then turn the speed to medium high and mix for an additional minute, or until your frosting looks light and fluffy.4 1/2 cup (540 g) powdered sugar, 1 cup (127 g) marshmallow fluff, 1/2 teaspoon (0.5 teaspoon) vanilla extract, 2 teaspoons coconut extract, 1 teaspoon (1 teaspoon) salt
Cupcake decorating
- Take a marshmallow and cut it in half diagonally using kitchen shears. You should end up with 2 triangle-shaped pieces.21 units normal-sized marshmallows
- Place the shredded coconut in a small bowl and dip the sticky side of each marshmallow into the coconut, until well covered.1/2 cup (40 g) shredded coconut
- Don't let the marshmallow halves standing for too long, or the stickiness starts to dry out. If this happens, add a drop of water to them and spread with your finger where the coconut should be sticking.
- Use a piping bag or a spatula to frost your cupcakes, then place 2 bunny ears on top of the frosted cupcakes and a pink candy as a nose.21 units pink colored m&m's
Notes
- Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor and texture of your cupcakes. Use good-quality vanilla extract, flour, sugar, and butter
- Don't over mix: Over mixing the batter can cause the cupcakes to become tough and dense. When adding the dry ingredients to the wet ingredients, mix the batter just until the ingredients are combined
- Use room temperature ingredients: Room temperature butter mixes together better than cold butter, which can result in a lumpy frosting. The same with eggs, they will mix more evenly than when they're cold
- Measure accurately: Use the spoon and level method for measuring your flour and powdered sugar, to make sure you're using the right amount of each ingredient
- Use a cookie scoop: Use a cookie scoop to portion out the batter into the cupcake liners. This will ensure that all of the cupcakes are equally sized and will bake evenly
- Don't over bake: Over baking the cupcakes can cause them to become dry and crumbly. Keep an eye on them and remove them from the oven as soon as they're done
- Let them cool completely: Allow the cupcakes to cool completely before frosting them. If they are still warm, the frosting will melt and slide off
- Let cupcakes cool in a wire rack: Transfer cupcakes into a wire rack to cool completely -as soon as you're able to without burning. Letting the cupcakes cool in the cupcake tins can cause the paper liners to peel off
