This Easter Cupcakes Recipe is an easy Easter Dessert recipe that is fun and easy to make! Make these Easter Treats for easy kids snacks!
Why we love these Easter Cupcakes
They are SO CUTE! Look at those little noses and the little whiskers! You may not know this, but I am obsessed with bunnies, so Easter is always an extra special time of year for me...it is ALL ABOUT THE BUNNIES!!!
We love these cute little Easter Cupcakes for our Easter dessert table, and they're fun to bring to a spring picnic or church potluck too!
Looking for More Easter Dessert Recipes Like this Easter Cupcakes Recipe?
I have plenty of fun Easter dessert recipes on the blog, like this Easter Cinnamon Roll Bundt Cake Recipe! I absolutely love the Easter holiday - I love all of the Spring holidays, to be quite honest. So I share new and exciting Easter or Spring-themed recipes each year, like our Carrot Cake Trifle Recipe!
How to Make This Easter Cupcakes Recipe
It is a little bit of a process, but look at how adorable this Easter Cupcakes Recipe turns out! It's totally worth the effort!
Ingredients needed to Make Easter Cupcakes Recipe:
- 12-24 cupcakes, baked and cooled
- 1 tub, prepared white frosting
- ½ cup white Wilton candy melts
- pink sanding sugar
- Easter M&M candies
- Black Wilton sparkle gel
- Candy eyes
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Directions for making this Easter Cupcakes Recipe:
Line a baking sheet or cutting board with parchment or wax paper.
Sprinkle pink sanding sugar on a plate.
Place ¼ cup of candy melts into a sealable bag but keep unsealed. Microwave for 1-2 minutes, kneading every 30 seconds. When it is completely melted, seal the bag and cut the tip.
Pipe large ears onto the parchment paper. Remember you'll need 2 years per bunny. I also like to make a few extra ears just in case. Let set until completely hardened. You can refrigerate for about 4 minutes to speed up the process.
Pipe the pink "inner ears" directly onto the pink sugar on the plate.
Let set until completely hardened. You can refrigerate for about 2 minutes to speed up the process.
Once the chocolate is hardened, attach your pink inner ear to the outer ear. Peel the large ear off of the parchment paper and flip over (so the flat side sticks up). Use the remaining candy melts to attach the two ear parts together.
Frost each cupcake and gently press the ears into the cupcake. Add the candy eyes and nose.
Finally, use sparkle gel add the whiskers and mouth to the bunny.
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Easter Cupcakes Recipe
Ingredients
- 12-24 cupcakes baked and cooled
- 1 tub white frosting prepared
- ½ cup white wilton candy melts
- pink sanding sugar
- Easter M&M candies
- Black Wilton sparkle gel
- Candy eyes
Instructions
- Line a baking sheet or cutting board with parchment or wax paper.
- Sprinkle pink sanding sugar on a plate.
- Place ¼ cup of candy melts into a sealable bag but keep unsealed. Microwave for 1-2 minutes, kneading every 30 seconds. When it is completely melted, seal the bag and cut the tip.
- Pipe large ears onto the parchment paper. Remember you'll need 2 years per bunny. I also like to make a few extra ears just in case. Let set until completely hardened. You can refrigerate for about 4 minutes to speed up the process.
- Pipe the pink "inner ears" directly onto the pink sugar on the plate. Let set until completely hardened. You can refrigerate for about 2 minutes to speed up the process.
- Once the chocolate is hardened, attach your pink inner ear to the outer ear. Peel the large ear off of the parchment paper and flip over (so the flat side sticks up). Use the remaining candy melts to attach the two ear parts together.
- Frost each cupcake and gently press the ears into the cupcake. Add the candy eyes and nose. Finally, use sparkle gel add the whiskers and mouth to the bunny.
Tamie says
Too cute! I don't have very much patience for details, but they are too cute to not try to make them.