Homemade Bunny Ears Cupcakes
These Easter bunny ears cupcakes are simple, easy, and delicious to make. Kids will love them more than store-bought ears. We make two types of bunny ears: fondant and marshmallow.
Carrot cake cupcakes are a perfect recipe for Easter for several reasons. Firstly, carrots are a symbol of spring and renewal, making them a fitting ingredient for a holiday that celebrates new life. Secondly, the individual portions of cupcakes make them easy to serve and share, whether at a large gathering or a small family brunch. Finally, the cream cheese frosting that tops carrot cake cupcakes adds a creamy, tangy contrast to the sweet and spiced cake, making them a delightful treat for all ages.
Why are these the best cupcakes?
- Moist and Flavorful: The combination of oil, sour cream, and grated carrots ensures these cupcakes are incredibly moist and flavorful.
- Perfect Texture: Adding walnuts and raisins adds a delightful texture contrast to the soft cake, making each bite enjoyable and satisfying.
- Easy to Make: This recipe is straightforward and easy to follow, making it accessible to both novice and experienced bakers.
- Great for Sharing: The individual portions make these cupcakes perfect for sharing at gatherings, parties, or as gifts.
Ingredients and substitutes
- All-purpose flour: Provides structure to the cupcakes. You can use whole wheat flour for a healthier option, but it may result in slightly denser cupcakes.
- Baking soda and baking powder: Leavening agents that help the cupcakes rise.
- Ground cinnamon and ground nutmeg: Add warm, spicy flavors to the cupcakes. Use pumpkin pie spice as a substitute for both spices if you don’t have them individually.
- Vegetable oil: Provides moisture to the cupcakes. Melted butter or melted coconut oil can be used instead of vegetable oil.
- Granulated sugar and brown sugar: Sweeten the cupcakes. You can use all granulated sugar or all brown sugar if you don’t have both types on hand.
- Eggs: Bind the ingredients together and add structure. You can use flax eggs or applesauce as vegan alternatives, but this may slightly affect the texture.
- Sour cream: Adds moisture and richness to the cupcakes. Greek yogurt or buttermilk can be used instead of sour cream.
- Vanilla extract: Enhances the cupcakes’ flavor.
- Grated carrots: Add sweetness and moisture to the cupcakes. No direct substitute, as carrots are a key ingredient in carrot cake, but you can use zucchini with some adjustments.
- Chopped walnuts: Add crunch and flavor to the cupcakes. Pecans or almonds can be used instead of walnuts.
- Raisins: Add sweetness and chewiness to the cupcakes (optional). You can omit the raisins or use dried cranberries or chopped dates instead.
Step-by-step: Easter bunny ears cupcakes
Cupcakes
- Preheat the oven to 320 °F / 165 °C / Gas Mark 3.
- Line the muffin pan with cupcake liners.
- Dry ingredients – In a bowl, combine flour with baking powder, spices, and salt. And set aside.
- Wet ingredients – In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute. Then, gradually add both the white and brown sugar. Continue to whip until light and fluffy. Then, gradually add the oil, sour cream, and vanilla extract.
Pro tip – Adding the sugar helps improve the emulsification properties, giving us the maximum volume. - Combine – Next, add the flour mixture, then the grated carrots, fruit, and nuts. Combine well, but do not overmix.
Pro tip – We don’t want to activate the gluten in our flour. - Bake – Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cupcakes cool in the pan for 5 to 7 minutes, then cool them on a cooling rack.
Pro tip – Always cool cakes and cupcakes completely before decorating, or the frosting will melt.
Frost the cupcakes
- Buttercream – In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.
Pro tip – You will need a stiff buttercream for the grass, so avoid adding too much milk or cream.
- Frost – Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes.
Pro tip – It is best to put the eggs on the cupcakes once the frosting is chilled slightly, so they don’t sink in.- Bunny ears
Fondant – Take two small equal balls of white fondant and roll them into teardrop shapes. Then, roll two smaller balls of pink fondant into teardrop shapes. Place the pink teardrop on top of the larger white teardrop. Press down and flatten into a bunny ear. Shape and twist slightly to give them character. - Marshmallow – I cut two heart-shaped marshmallows in equal halves. Dust with powdered sugar to prevent sticking.6 Marshmallows,8 oz White fondant
- Bunny ears
- Topper – Add the bunny ears on top of the chilled grass frosting and press them down slightly so they sink into the grass.
- Easter Birds Nest Cupcakes
- Easter Chick Cookies
- Easter Bunny Butt Cupcakes
- Frosted Bunny Cookies with Royal Icing
- Easter Bread or Mini Italian Easter Bread
Frequently asked questions
These will keep at room temperature for about 2 days. And if wrapped properly, they will keep in the fridge for 4 to 5 days. You can also freeze the unfrosted cupcakes for a month. Then, thaw in the fridge for best results.
Yes, you can bake the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to two days. Frost them just before serving them for the best taste and texture.
Frosted cupcakes can be stored in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving.
Yes, you can use different frostings, such as buttercream, whipped cream, or fondant, to decorate your Easter cupcakes. Choose a frosting that complements the flavors of your cupcakes.
I used my carrot cake recipe since Easter bunnies like carrots!! And yet, you can use any cupcake recipe you like. For example, try my one-bowl vanilla or chocolate cupcakes. And strawberries are in season now, so you can also go with my delicious strawberry cupcakes.
To transport cupcakes, place them in a cupcake carrier or a box lined with non-slip material to prevent them from sliding around. Keep them cool and away from direct sunlight.
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make gluten-free Easter cupcakes. Be sure to check that all other ingredients are gluten-free as well.
To make vegan Easter cupcakes, use plant-based milk, such as almond or soy milk, and a vegan egg substitute, such as flaxseed meal or applesauce, instead of dairy milk and eggs. Use vegan butter or oil in the batter and frosting.
If you want to pipe the grass, then I highly recommend the stiff buttercream frosting. However, carrot and cream cheese are classic combinations, so you can try my Classic Cream Cheese Frosting or No-Butter Cream Cheese Frosting. For more options, you can check out my list of over 30 buttercream frosting recipes.
Easter Bunny Ears Cupcakes
Celebrate Easter with these bunny butt cupcakes. These are carrot cupcakes with grass-like frosting. This a simple recipe that is great to get kids excited and into baking.
Video
Ingredients
- 1¼ cup (155 g) All-purpose flour
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Ground cinnamon
- ½ tsp Nutmeg freshly grated
- ¼ tsp Salt
- 2 large Eggs
- ¼ cup (50 g) White sugar
- ½ cup (110 g) Brown sugar
- ⅓ cup (80 ml) Vegetable oil
- 2 tbsp Sour cream
- 1 tsp Vanilla extract
- 1 cup (128 g) Carrots finely grated
- ⅓ cup (39 g) Walnuts finely chopped
- ⅓ cup (50 g) Raisins
- 8 oz (226 g) Butter unsalted
- 4 cup (480 g) Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Whipping cream
- ¼ tsp Salt
- 2 drops Green gel food color for grass
- 8 oz (0.45 kg) White fondant marzipan
- 6 Marshmallows I used Heart shaped
Method
- Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
- Line the muffin pan with cupcake liners.
- Dry ingredients – In a bowl, combine flour with baking powder, spices, and salt. Set aside.1¼ cup All-purpose flour, ¾ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Ground cinnamon, ½ tsp Nutmeg, ¼ tsp Salt
- Wet ingredients – In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute. Then, gradually add both the white and brown sugar. Continue to whip until light and fluffy. Then, gradually add the oil, sour cream, and vanilla extract. Pro tip – Adding the sugar helps improve the emulsification properties giving us the maximum volume.2 large Eggs, ¼ cup White sugar, ½ cup Brown sugar, ⅓ cup Vegetable oil, 2 tbsp Sour cream, 1 tsp Vanilla extract
- Combine – Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.Pro tip – We don't want to activate the gluten in our flour.1 cup Carrots, ⅓ cup Walnuts, ⅓ cup Raisins
- Bake – Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack. Pro tip – Always cool cakes and cupcakes completely before decorating or the frosting will melt.
- Buttercream – In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.Pro tip – For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.8 oz Butter, 4 cup Powdered sugar, 1 tsp Vanilla extract, 2 tbsp Whipping cream, ¼ tsp Salt, 2 drops Green gel food color
- Frost – Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes.Pro tip – It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.
- Bunny ears – Fondant – Take two small equal balls of white fondant and roll them into teardrop shapes. Then, take two smaller balls of pink fondant and roll them into teardrop shapes. Place the pink teardrop on top of the larger white teardrop. Press down and flatten into a bunny ear. Shape and twist slightly to give them character. Marshmallow – I cut two heart-shaped marshmallows in equal halves. Dust with powdered sugar to prevent sticking.6 Marshmallows, 8 oz White fondant
- Topper – Add the bunny ears on top of the chilled grass frosting and press it down slightly so it sinks into the grass.
Notes
- Grate the Carrots Finely: Finely grated carrots will distribute more evenly throughout the batter and ensure a moist cupcake.
- Use Room Temperature Ingredients: For smoother incorporation into the batter, use room temperature eggs, sour cream, and butter.
- Don’t Overmix: Mix the batter until just combined. Overmixing can lead to dense and tough cupcakes.
- Fill the Liners Correctly: Fill the cupcake liners about 3/4 full to ensure they rise properly without overflowing.
- Rotate the Pan: Halfway through baking, rotate the pan to ensure even baking, especially if your oven has hot spots.
- Cool Completely Before Frosting: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store Properly: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- Bring to Room Temperature Before Serving: Bring the cupcakes to room temperature before serving to enhance their flavors.
This is really cute!! My kids enjoyed making and eating these!
Such fun and cute cupcakes! I love those bunny ears. Definitely the perfect treat for Easter and springtime.
How cute are these? Perfect for Easter. Thanks for sharing.
Beautiful and delicious little treats for Easter!
These cupcakes are not only adorable but also look delicious! The recipe instructions seem easy to follow, I’m going to make it a fun activity to try with family and friends during the Easter holiday.
Oh my goodness, this looks nice! I’m definitely try this! thanks for sharing!