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Perfect Bunny Butt Cupcakes with Fondant Feet

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These playful and adorable vanilla cupcakes feature fluffy buttercream ‘fur’ and cute fondant feet, perfect for Easter brunch or spring gatherings. The recipe is simple, fun, and a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened (115 g)
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk (120 ml), room temperature
  • 1 cup unsalted butter, softened (230 g) for frosting
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon vanilla extract for frosting
  • 2–3 tablespoons heavy cream or milk for frosting
  • White gel food coloring (optional)
  • About ½ cup white fondant
  • Pink gel food coloring
  • Edible glue or water
  • Small round cutter or piping tip
  • Rolling pin

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix on low speed just until combined.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, beating on low until combined.
  9. Stir in vanilla extract and 2-3 tablespoons heavy cream or milk until fluffy and spreadable. Add white gel coloring if desired.
  10. Fit a piping bag with a star tip and frost cupcakes with swirling motions to mimic bunny fur.
  11. Tint small portions of white fondant with pink gel coloring for foot pads. Roll out white fondant to about ⅛ inch thickness.
  12. Cut oval-shaped feet about 1.5 inches long. Use a small round cutter or piping tip to cut out tiny pink pads and attach them to the feet with edible glue or water. Let dry for 30 minutes.
  13. Place two fondant feet gently tucked beneath the buttercream fur at the back of each cupcake. Add a small dollop of buttercream or a mini marshmallow as the bunny tail.

Notes

Use butter at room temperature for best results. Do not overmix batter to avoid tough cupcakes. Chill cupcakes before decorating if buttercream is too soft to hold fondant feet. Dust rolling surface lightly with cornstarch to prevent fondant sticking. Fondant feet can last up to 3 days at room temperature if covered. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: Easter cupcakes, bunny butt cupcakes, fondant feet, vanilla cupcakes, buttercream frosting, spring dessert, kids party dessert

Find it online: https://leilameals.com/perfect-bunny-butt-cupcakes-recipe-easy-fondant-feet-tutorial-for-easter-fun/