Yield:
One batch of this recipe makes 12 standard sized cupcakes. This recipe can be doubled or halved if you want to make a larger or smaller quantity.
Variations:
- To make eggless, dairy free bunny cupcakes, use an alternative dairy milk to replace the whole milk (almond, oat, or soy) and dairy free yogurt (almond, oat, or soy) in place of the sour cream.
- To make gluten free bunny cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Tips for Making the Best Bunny Cupcakes:
- Be sure to properly measure your flour (fluff and level with a knife, or use a scale).
- Ingredients at room temp mix together better! Set any cold ingredients ahead of time.
- Use a cookie scoop to easily fill your cupcake liners and make sure they all have the same amount of batter.
- Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Use a large round piping tip to frost large swirls on top of these cupcakes! I used an Ateco 807 to frost these.
- The frosting recipe makes enough to pipe large swirls like the pictures. If you prefer less frosting, feel free to cut the frosting recipe in half.
- To make gluten free bunny cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to give your batter some extra stir time (helps give GF baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.
Making these Bunny Cupcakes in Advance & Storage Tips:
Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit at room temperature overnight or in the fridge for up to 5 days in an airtight container. However, I find frosting them right before serving is best.