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Fluffy Bunny Butt Cupcakes with White Chocolate Frosting

Fluffy Bunny Butt Cupcakes - featured image
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Light, fluffy vanilla cupcakes topped with silky white chocolate frosting and a mini marshmallow ‘tail’ for a whimsical, adorable treat perfect for spring and Easter.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • 1 cup (175g) white chocolate chips
  • 2 tablespoons (30ml) heavy cream
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • About 24 mini marshmallows (for decoration)
  • Pink or white sanding sugar (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk in three parts, starting and ending with flour. Mix gently after each addition to avoid overmixing.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when pressed.
  8. Cool cupcakes completely on a wire rack, about 30 minutes.
  9. Melt white chocolate chips with heavy cream using a double boiler or microwave in short bursts, stirring frequently until smooth.
  10. Beat softened butter, powdered sugar, vanilla extract, and salt until fluffy (3-4 minutes).
  11. Slowly mix melted white chocolate into the buttercream until fully incorporated and silky smooth. Chill 10-15 minutes if frosting is too soft.
  12. Pipe white chocolate frosting onto each cupcake in a fluffy mound resembling a bunny’s rear.
  13. Press one mini marshmallow gently into the center of each frosting mound. Optionally, sprinkle with sanding sugar.

Notes

Do not overmix the batter to keep cupcakes light and fluffy. Melt white chocolate slowly to avoid scorching. Let cupcakes cool completely before frosting to prevent melting. Chill frosting if too soft before piping. Use an ice cream scoop for even cupcake sizes.

Nutrition

Keywords: cupcakes, white chocolate frosting, bunny cupcakes, Easter dessert, spring treats, fluffy cupcakes, homemade frosting, kids party dessert

Find it online: https://magnetmeal.com/fluffy-bunny-butt-cupcakes-recipe-easy-homemade-white-chocolate-frosting-tutorial/