Mini Easter Bunny Cakes (Print)

Moist mini vanilla cakes paired with fluffy buttercream and vibrant candy decorations for festive Easter fun.

# Components:

→ 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)

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy, approximately 2-3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add half of the dry ingredients to the butter mixture, followed by half of the milk. Repeat with remaining flour mixture and milk. Mix until just combined.
06 - Divide batter evenly among muffin cups, filling each approximately 2/3 full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract; beat until fluffy. Divide and tint with food coloring as desired.
09 - Apply buttercream frosting generously to the cooled cakes using a spatula or piping bag.
10 - Cut marshmallows in half for bunny ears and position on top of each cake. Add pink candies for noses, mini chocolate chips for eyes, and coat the sides with shredded coconut or green sprinkles to create grass. Optional: add white chocolate chips for bunny teeth.
11 - Arrange decorated cakes on a serving platter and surround with additional coconut or sprinkles for a festive appearance.

# Expert Advice:

01 -
  • They're simple enough that kids can help decorate without turning your kitchen into a disaster zone.
  • The vanilla sponge stays incredibly moist, so these taste fresh for days if you can keep them around that long.
  • You get that showstopping presentation moment without any advanced baking skills required.
02 -
  • Room temperature butter and eggs mix into the batter smoothly; cold eggs will cause lumps and cold butter won't cream properly no matter how long you beat it.
  • Overmixing after you add the dry ingredients develops gluten and creates a tough, dense cake instead of the tender crumb you want.
  • Marshmallows soften as the cakes sit, so decorate as close to serving time as possible for ears that stay perky.
03 -
  • Invest in a small spring-loaded ice cream scoop for dividing batter evenly; you'll get uniform baking times and a professional-looking presentation.
  • Use a toothpick to position marshmallows and candies in soft frosting rather than trying to press them in with your fingers—your fingers are warm and will melt the frosting.
  • Make extra marshmallow ears because they always get eaten as soon as you turn your back, and kids love having extras to replace any casualties.
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