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Easter Bunny Coconut Cupcakes
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Easter Bunny Coconut Cupcakes

These adorable Easter Bunny Coconut Cupcakes are easy to make and they are great for family gathering or school party. You can even get the kids involved with this EASTER treat.
Prep Time30 minutes
Cook Time20 minutes
Course: Dessert
Keyword: cupcakes, dessert, Easter
Servings: 12 cupcakes

Equipment

  • 12 cupcake liners

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup shredded coconut
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 egg + 1 egg white at room temperature
  • 2/3 cup  coconut milk stirred
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Frosting

  • 1 stick or (113 g) butter room temperature, but not too soft
  • 8 oz or (226 g) cream cheese room temperature, but not too soft
  • 1 cup icing sugar
  • 1 tsp vanilla extract

Assembly

  • Raffaello candy
  • royal icing carrots
  • royal icing bunny feet
  • sprinkles of your choice

Instructions

Cupcakes

  • In a medium bowl whisk together flour, baking powder and salt.
  • Pulse the shredded coconut in the food processor until finely ground and whisk it into the flour mixture. Set aside.
  • Beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the egg + egg white, vanilla and almond extracts. Beat until combined, scrapping the bowl as needed.
  • Gradually add the flour mixture and coconut milk. Whisk until everything is incorporated.
  • Using the ice cream scoop divide the batter evenly between the lined paper cups.
  • Bake for 20 min in the preheated oven at 350 F in the centre of the oven. The toothpick inserted in the centre of the baked cupcake should come out clean.
  • Remove the cupcakes from the oven and let them cool inside the muffin liner for 10 minutes. Then place them on the cooling rack and let cool completely.

Cream Cheese Frosting

  • Whip up butter with cream cheese until smooth.
  • Sift in icing sugar and continue beating until smooth.
  • Add 1 tsp vanilla extract and beat to combine.

Assembly

  • Pipe on the frosting on the cooled cupcakes.
  • Put one Raffaello candy on top of the frosting (this will be a bunny butt).
  • To make bunny’s tail, simply roll a tiny amount of frosting in shredded coconut to make a ball and place on top of Raffaello candy. Add the bunny feet.
  • Decorate with sprinkles and icing carrots.