Easter Bunny Vanilla Sour Cream Cupcakes with Lemon Buttercream
I have to admit. These are cute. Really cute. I love making animals out of food!!
Remember the reindeer cookies I made before the Christmas holidays? Well, these little bunnies were even easier to do. I’m not kidding. Bake, cool, frost, stick on the ears and plunk on the eggies.
DONE.
I took my recipe for cupcakes, punched it up with a sour cream batter, which made these so moist and delicious, I had to have two….or was it three? I can’t remember, but it doesn’t matter.
I transported half to my eldest son (who could eat cupcakes for a living) and the other half to the office girls (who eagerly wait for sweets on a Monday, even though they are ready to kill me for making them consume sugar after a weekend).
Let me tell you about the marshmallows. I bought a package of WHITE specifically for this recipe. Put them away until I was ready to use them. Wanna know what happened?
I made a bunch of chocolate rice krispy squares and used the package of marshmallow marked for the bunny cupcakes. Then, when I started making the cupcakes, I was out of luck for their ears. BOO!
I searched in my cupboard and lo and behold, I had an unopened package of PINK marshmallows that I must have put away for another recipe which never transpired.
Thus, the pink ears. They’re fine, right?
Easter is just around the corner and I know you will love making these for a special treat. Get the kids involved because this folks, is a lot of fun to do as a baking craft. (That’s if you have kids, and if not, you could borrow some from a neighbour. I’m positive they would appreciate it if you took them off their hands for an hour or two).
Happy Easter!
- 1⅔ cups all-purpose flour
- 1 cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ cup salted butter, softened to room temperature
- 3 egg whites
- 3 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup milk
- Optional garnishes - 12 marshmallows, cut diagonally and dipped in icing sugar
- 24 Chocolate Easter Eggies for the eyes
- Preheat oven to 350F degrees.
- Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
- Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
- Fill cupcake liners a little more than half way.
- Bake 18-20 minutes.
- Allow to cool for 1-2 minutes in the pan, then remove to cooling rack to finish cooling. Prepare Buttercream Frosting - recipe below and garnish with bunny ears and eggies.
- ½ cup solid vegetable shortening (I used Crisco)
- ½ cup butter (softened)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cups confectioner's (icing) sugar (sifted)
- Additional lemon juice or milk if the frosting is too thick
- In large bowl, cream shortening and butter with electric mixer until light and fluffy.
- Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, first on low speed so it doesn't blow up in your face (yes, I always forget to do this and end up wearing icing sugar) beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Transfer to piping bag with a rose tip and frost cooled cupcakes. This makes about 3 cups.
- *Note - Alternatively, you can also use a stand mixer with the whisk attachment.
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Hi Melissa! Of course would consider it. In fact, I never use shortening in my frosting but I was low on butter and my neighbour let me borrow this as a substitute! I’m considering revising the recipe to my original go to one that I use for all my cakes. Thanks for the advice. Xo debi
I liked the look of this recipe until I read that you used Vegetable Shortening for the icing. It’s very unhealthy and full of hydrogenated oil, which is closer to being plastic than oil after all the industrial processes it goes through, to stop it from melting at room temperature. Would you consider doing recipes with a more natural unprocessed alternative?