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Easter Bunny Cupcakes
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Easter Bunny Cupcakes

Calories
Author Eva Fry

Ingredients

  • Blondie Ingredients:
  • 1/2 cup sweet cream butter
  • 1 cup white chocolate chips
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 1/4 cup all-purpose flour
  • Frosting
  • 1/2 cup unsalted sweet cream butter softened
  • 4 ounces cream cheese softened
  • 1/2 tsp vanilla extract
  • 2 Tbs heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 1 cup sweetened flaked coconut for topping

Instructions

  • Preheat oven to 350°. Melt butter in microwave. Add chocolate and mix until thoroughly incorporated. Stir in vanilla and eggs. Mix in sugar, then add salt and flour.
  • Spray a mini muffin tin with non-stick baking spray with flour. Use about 1 tablespoon of batter for each blondie. Bake 10 minutes. Let cool in pan for 5 minutes and place onto a baking rack to cool completely.
  • To make frosting, use a stand or hand mixer to combine butter and cream cheese. Mix in vanilla and whipping cream. Add powdered sugar in 1/2 cup portions, until fully incorporated. Frost blondies and sprinkle with coconut.
  • To make bunny feet, cut mini marshmallows in half and roll cut end in sprinkles. Attach bunny feet to blondie sides with frosting.

Notes

Pro Tips:
1. Use mini cupcake liners for easy clean up instead of non-stick baking spray with flour.
2. Blondies can be made in advance and stored in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving.