Mini Easter Bunny Cakes (Print)

Moist vanilla sponge paired with creamy buttercream and playful candy decorations for a festive touch.

# Ingredients:

→ For the Cakes

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup whole milk
05 - 2 large eggs
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ For the Buttercream

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Food coloring in pink, green, and yellow (optional)

→ For Decoration

14 - Mini marshmallows
15 - White chocolate chips or candy melts
16 - Pink candy-coated chocolates for noses
17 - Mini chocolate chips for eyes
18 - Shredded coconut or green sprinkles for grass
19 - Edible markers (optional)

# Instructions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add half of the dry ingredient mixture to the butter mixture, followed by half of the milk. Repeat with remaining flour mixture and milk. Mix until just combined, avoiding overmixing.
06 - Distribute batter evenly among muffin cups, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing thoroughly. Add milk and vanilla extract, then beat until fluffy and light. Divide into portions and tint with food coloring as desired.
09 - Apply buttercream frosting to each cooled cake using a piping bag or spatula.
10 - Position halved marshmallows as bunny ears, pink candies as noses, and mini chocolate chips as eyes on frosted cakes. Add shredded coconut or green sprinkles to represent grass. Optionally attach white chocolate chips or candy melts as bunny teeth.
11 - Arrange decorated cakes on a serving platter surrounded by additional shredded coconut or sprinkles for a festive Easter display.

# Pro Tips:

01 -
  • Kids actually want to help make these, and it doesn't feel like you're bribing them to be in the kitchen.
  • They come together in under an hour but taste like you spent way more time than you did.
  • The moist vanilla cake stays soft for days, so you can prep ahead without that stale-by-afternoon problem.
02 -
  • Room temperature butter and eggs aren't cute baking advice; they actually change how the batter incorporates and how the cake turns out, so set them out ahead.
  • Don't skip sifting the powdered sugar if you want buttercream that feels silky instead of gritty—it's three seconds of work for a totally different texture.
03 -
  • If a cake sticks in the tin, a quick run under warm water on the bottom loosens it without damaging the cake.
  • Keep extra buttercream in a piping bag so touch-ups and fixes feel natural instead of like repairs.
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