Hoppy Easter! Try this peanut butter bunny cupcakes recipe for a super-cute and colorful Easter dessert. Think outside the basket as you and your little kitchen helpers transform a REESE'S Peanut Butter Egg into a cute bunny face, then use them as edible cupcake toppers. Get creative by sprinkling green coconut flakes or piping green frosting on your treats as Easter grass. Everyone will hop for joy when they see these friendly Peanut Butter Bunnycakes. Plan your Easter spread with our collection of Easter Dessert Recipes — complete with simple pies, moist cakes and cookies that look like birds' nests in springtime.
Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
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.
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:
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.