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Bunny Cupcakes

These cupcakes are not only irresistibly cute but also super tasty. With a delicious sponge and butter topping, they make for a perfect Easter treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Afternoon tea, Dessert, Party Food, Snack
Servings 12 Cupcakes


For the cupcakes

  • 170gr plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 120gr unsalted butter, softened
  • 200gr caster sugar
  • 3 medium eggs
  • 30ml milk (optional)

For the frosting

  • 130gr butter, softened
  • 330g icing sugar
  • ½ tsp vanilla extract
  • 60ml double cream

To decorate

  • edible fake eyes and ears, or, soft chocolate bar, chocolate buttons or sweets, cut into bunny ear shapes and eyes



  • Preheat oven to 190 ºC/170ºC Fan/Gas Mark 3.
  • In a medium bowl, whisk the softened butter and caster sugar with an electric or hand mixer, until creamy and fluffy.
  • Add in the vanilla extract (milk) and eggs, whisk until combined.
  • Add sifted plain flour, baking powder and salt, and fold in.
  • Pour batter into 12 cupcake liners, filling 3/4 each.
  • Bake for 15 minutes.
  • Allow to cool before frosting.

Frosting and decoration

  • Beat the softened butter and cream until smooth, then gradually mix in the icing sugar.
  • Once it reaches the desired consistency, add to a piping bag with a piping tip.
  • Pipe the frosting onto the cupcakes.
  • Decorate the cupcakes with eyes and ears.






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