Mini Easter Bunny Cakes (Print Version)

Moist vanilla sponge mini cakes with fluffy buttercream and festive candy decorations, perfect for celebrations.

# What You'll Need:

→ 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)

# Steps to Follow:

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 flour mixture 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 18-20 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 sifted powdered sugar, mixing well. Add milk and vanilla extract, then beat until fluffy. Divide and tint with desired food coloring.
09 - Apply buttercream frosting evenly to each cooled mini cake using a spatula or piping bag.
10 - Decorate each cake as a bunny: cut marshmallows in half for ears, place pink candies for noses, mini chocolate chips for eyes, and shredded coconut or sprinkles for grass base. Optional white chocolate chips or candy melts for bunny teeth.
11 - Arrange decorated mini cakes on a serving platter and surround with additional shredded coconut or sprinkles for a festive Easter display.

# Additional Tips::

01 -
  • Baking them feels like an accomplishment, but honestly it's just vanilla cake in a muffin tin—no complicated decorating skills required.
  • Kids get genuinely excited about turning frosting and candy into bunny faces, which means you actually get to sit down with coffee while they're absorbed in decorating.
  • The cakes stay moist for days, so there's zero pressure if you need to make them ahead of time.
02 -
  • Room temperature ingredients are crucial; cold butter, eggs straight from the fridge, and cold milk will fight against smooth mixing and affect your final crumb texture.
  • Don't skip sifting the powdered sugar before adding it to the buttercream—I learned this the hard way when lumps refused to incorporate no matter how long I beat, and I ended up with sandy frosting.
  • If you're decorating with kids, set up a little assembly line with each decoration in its own bowl and let them work at their own pace; rushing the decorating part defeats the whole purpose.
03 -
  • Use an ice cream scoop or cookie scoop to divide batter evenly so all cakes finish baking at exactly the same time and look uniform on the platter.
  • If you have leftover buttercream after decorating, freeze it in ice cube trays; thawed buttercream works perfectly for frosting cookies or patching any decorating mistakes later.
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