Easter Bunny Cupcakes - cake mix cupcakes decorated with fondant bunny ears. Easy step-by-step instructions included! Perfect dessert for Easter and all spring long!
Using an electric mixer, beat together the butter, powdered sugar and milk on medium speed. Gradually increase speed to high.
Once the buttercream is formed, scoop it into a piping bag and frost the center of each cupcake using a round icing tip.
How to make the Fondant Ears, Nose and Whiskers:
Separate the white fondant into 24 small balls, about one inch in size each. Flatten out the white fondant spheres and then point one end. They will act as your bunnies’ ears.
Using a pastry roller, roll out a portion of the pink fondant into 24 small balls, about ⅓ of an inch in size.
Flatten the pink balls, slightly smaller than your white fondant pieces. Point one end and press one onto each white fondant piece. Insert a toothpick into each fondant bunny ear.
With the remainder of the pink fondant, roll out 12 small balls, about ¼ of an inch thick. Place one on the middle of the frosting of each cupcake.
Now, make the whiskers. Roll out small, thin strips of your black fondant, you’ll need 48 of them.
Gently insert two fondant bunny ears on the top of each cupcake.
Then add the whiskers on either side of the pink nose.
Finally, add the candy eyes.
Notes
Please note that the ingredients listed above are for 12 decorated cupcakes. They can be store-bought vanilla cupcakes or baked using vanilla boxed cake mix.