This post may contain affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
Everyone knows that the Easter Bunny is going to looking to see who has the most Easter Spirit. Easter is right around the corner, so it’s time to make this one better than the last. There are a lot of great ideas out there that could make your Easter special. Although what’s a better way to express your Easter spirit than with a special treat. Anyone who is a fan of cupcakes is in the right place. So check out this recipe for White Bunny Tail Cupcakes.
White Bunny Tail Cupcakes
Vanilla Cupcake Ingredients:
1/2 C unsalted butter, room temp
2 egg white, room temp
2 eggs, room temp
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla
1/2 tsp almond extract
2 eggs, room temp
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla
1/2 tsp almond extract
Vanilla Frosting Ingredients:
1 C soft unsalted butter, room temp
4 + C powder sugar
4 TBSP heavy whipping cream
Wilton Bunny-tail, feet and white sprinkles
4 TBSP heavy whipping cream
Wilton Bunny-tail, feet and white sprinkles
Vanilla Cupcake Directions:
Preheat oven to 350 degrees. Line the cupcake tin with paper liners.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
Add the sugar, almond extract and vanilla to the butter while continuing to beat until well combined.
Add egg whites, and eggs one at a time, beating well after each addition.
Alternate, the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together.
Scoop the batter into the lined cupcake tins until 2/3 rds filled.
Bake at 350 degrees for 18-20 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
Transfer cooled cupcakes to a wire rack allowing to cool completely.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
Add the sugar, almond extract and vanilla to the butter while continuing to beat until well combined.
Add egg whites, and eggs one at a time, beating well after each addition.
Alternate, the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together.
Scoop the batter into the lined cupcake tins until 2/3 rds filled.
Bake at 350 degrees for 18-20 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
Transfer cooled cupcakes to a wire rack allowing to cool completely.
Vanilla Frosting Directions:
Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powder sugar 1/2 C at a time…. mix well.
If ready scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Cover the top of the frosted cupcake with white sprinkles.
Place the bunny tail on the center of the cupcake. (Following the picture)
Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.
If it doesn’t cream add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
Add more powder sugar 1/2 C at a time…. mix well.
If ready scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Cover the top of the frosted cupcake with white sprinkles.
Place the bunny tail on the center of the cupcake. (Following the picture)
Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.