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Peanut Butter Bunnycakes

Details

Time
2 hours 30 minutes
Skill Level
Intermediate
Yields
24 cupcakes

Think outside the basket this Easter. Try this Easter Bunny cupcake idea for dessert. Transform a REESE'S Peanut Butter Egg into a cute bunny face, then use them as edible cupcake toppers. Everyone will hop for joy when they see these silly rabbits!

Ingredients & Directions

Prep Time
1 hour 15 minutes
Bake Time
20 minutes
Cool Time
30 minutes

Ingredients

  • 1/4 cup

    butter or margarine (1/2 stick), softened

  • 2/3 cup

    granulated sugar

  • 2/3 cup

    packed light brown sugar

  • 2

    eggs

  • 2 tsps

    vanilla extract

  • 2-1/4 cups

    all-purpose flour

  • 1-1/2 tsps

    baking soda

  • 1/2 tsp

    salt

  • 1-1/2 cups

    milk

  • Vanilla Frosting (ready-to-spread or your favorite recipe)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
muffin cup tin
muffin cup tin
mixing bowl
mixing bowl
mixer
mixer
measuring cup
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
food storage bag
food storage bag
1

Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.

2

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

3

Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.

4

Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with PEANUT BUTTER EGG BUNNY.

Peanut Butter Egg Bunnies:

  1. Unwrap REESE'S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny). Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.
  2. Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.
  3. To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.
  4. Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.

Tinted Coconut: 

Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.

Additional questions?