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Easter cupcakes

Delicious and festive Easter cupcakes perfect for spring celebrations!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 cupcake vanilla cupcakes
  • 1 batch vanilla buttercream frosting
  • 24 pieces marshmallows
  • 1 cup pink sugar
  • 24 pieces candy eyes
  • 1 cup pink jelly beans or sprinkles
  • 1 tsp green food coloring
  • 24 pieces candy eggs

Method
 

Preparation Steps
  1. Slice each marshmallow in half and dip the sticky side in pink sugar.
  2. Place white frosting in a piping bag fitted with an open round tip. Pipe frosting onto cupcakes.
  3. Top each cupcake with 2 marshmallow halves, 2 candy eyes, and a pink sprinkle nose to create bunny faces.
  4. Tint frosting green. Fit a piping bag with a grass tip and fill with frosting.
  5. Pipe grass on cupcakes and top with candy eggs to create nests.
  6. Store cupcakes in refrigerator for up to 3 days.

Notes

Use food coloring to customize the frosting colors for more festive decoration.