Bunny Butt Easter Cupcake Idea
Bunny Butt Cupcakes are an easy dessert to make with kids for Easter. Bake cupcakes, add fluffy buttercream, and the cute decorations.
Servings: 12
Calories: 604kcal
Ingredients
- 12 baked vanilla cupcakes
Homemade Vanilla Frosting
- 1 cup softened salted butter (2 sticks, room temperature butter)
- ½ cup vegetable shortening
- 5 cups powder sugar (confectioners sugar)
- 2 tablespoons hot water
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Instructions
- Bake or buy cupcakes.
Make Homemade Fluffy Frosting
- Beat soft butter and shortening in an electric mixer on high speed with the whisk attachment until creamy for 5 minutes. Scrape down the sides of the bowl. At low speed, add powder sugar 1 cup at a time until smooth into the mixing bowl.
- On high speed, mix in vanilla, almond extract, and hot water for 5 minutes until fluffy and smooth. Or skip this and buy frosting from the bakery and just decorate!
Decorate Bunny Bottom Cupcakes
- Use a small offset spatula to frost each cupcake, or pipe on cupcakes using a pastry bag.
- Pour white sprinkles in a small dish, and dip and roll the top of the cupcake to coat with green sprinkles for grass.
- Use more frosting as "glue" to stick on feet and tail.
- Wrap Wilton each cupcake with a white picket fence cupcake wrapper.
Video
Notes
Freezing Buttercream Frosting
This frosting is great at room temperature and covers cakes and cupcakes beautifully. If you freeze it, it is spreadable within an hour or so of bringing it to room temperature. Simply place in a bowl and re-whip. Simply remove from the freezer at least an hour before using, and remix in a bowl or stand mixer to get it soft again from that thicker consistency.
Nutrition
Calories: 604kcal | Carbohydrates: 80g | Protein: 3g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 65mg | Sodium: 356mg | Potassium: 61mg | Sugar: 69g | Vitamin A: 750IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 0.8mg