Prepare the bunny desserts, Easter is here! Have a hoppy Easter this spring season by whipping up a batch of Banana Bunny Butt Cupcakes - tender, individual-serve cakes topped with a deliciously creamy buttercream frosting and an adorable decoration. Only a few simple steps and you've got yourself the perfect Easter treat! Oh, and did I mention this recipe is small batch ;)


Let's hop into the recipe info!

making the cupcakes


I guarantee this small batch recipe is worth an hour of your time this Easter weekend. Soft, tender cupcakes with a hint of banana flavour (and a whole lot of bunny cuteness). What's not to love?


Before the recipe, I'm spilling some of my top tips to bake this recipe to maximum deliciousness. Instructions, tricks, substitutions - they're all just below! But if you'd prefer, keep scrolling for the full recipe.


  • Baking the cupcakes - this recipe begins just like any other. Beat together butter and sugar until light and fluffy . . . then we change it up a bit. Add just the yolk of an egg (you can set aside the white for another baking project), vanilla extract, and one mashed banana. Now, I don't always keep overripe bananas on my counter for baking - I actually freeze them, then pop one into the microwave for a minute and a half whenever I need it, which saves so much effort. Once you've incorporated your yolk, extract, and banana, stream in 10% cream (and if you don't have 10%, 2% milk will work as well, but the crumb of your cupcakes will be less tender). Mix until combined, then add in your dry ingredients and mix again. Scoop out the batter into cupcake cases, bake for 20 minutes, and let them cool - now you're ready for the next step!
  • Making the buttercream - wanna hear something cool? Only three ingredients in this over-the-top delicious frosting. It's a baker's dream come true! Simply beat the softened butter, powdered sugar, and a pinch of salt (this balances this sweetness of the dessert), whip for a few minutes, and you're good to go.
  • Decorating the dessert - final step! Spread out your toppings: shredded sweetened coconut and marshmallows (either mini marshmallows or jumbo marshmallows, which will be cut into smaller pieces). Scoop some buttercream on top of each cooled cupcake, roll in the coconut, then top with the marshmallow pieces to make each bunny's tail and feet. Now you're all set for a festive Easter celebration!

Feeling spring?


If you're craving more spring recipes, be sure to give a few of my favourites a try!


And now, the moment we've all been waiting for - it's bunny butt cupcake time!


Banana bunny butt cupcakes


Prep time: 50 minutes


Bake time: 20 minutes


Total time: 1 hour 10 minutes


Serves/makes: 8 cupcakes

Ingredients


For the cupcakes:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 banana, mashed (approx. 1/4 cup)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 10% cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt


For the buttercream:

  • 3/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 teaspoon fine sea salt


For the decoration:

  • 1/4 cup shredded sweetened coconut
  • 8 jumbo marshmallows or 24 mini marshmallows

Method


  1. Preheat oven to 350° F/175° C. Prepare a muffin tin by placing cupcake liners in each cup, for a total of 8. Set aside.
  2. Add softened butter and granulated sugar to the large bowl of an electric mixer. Beat on medium-high speed for about two minutes, or until light and fluffy.
  3. Turning the mixer on low speed, carefully pour in the egg yolk, mashed banana, and vanilla extract. Continue to beat until fully incorporated, then add the 10% cream, mixing on low speed until a uniform mixture is achieved. Turn off mixer and scrape down the sides of the bowl.
  4. In a separate large bowl, add all-purpose flour, baking powder, baking soda, and fine sea salt. Stir together to remove any clumps. Pour these ingredients over the wet mixture, and turn the electric mixer to the lowest speed to begin incorporating. Gradually increase the speed, continuing until only a few streaks of flour remain. Turn off the mixer and scrape down the sides of the bowl.
  5. Scoop the cupcake batter into the prepared tin, dividing the batter between 8 cases, filling each one to 3/4 full. Bake in preheated oven for about 20 minutes, or until lightly browned and a skewer inserted comes out clean. Set aside to cool for another 20 minutes before decorating.
  6. To make the buttercream, add the softened butter to the large bowl of an electric mixer. Begin beating on low speed, and gradually add the powdered sugar in multiple additions. When the majority of the sugar has been absorbed, sprinkle in the fine sea salt and increase the speed to high. Beat for at least 2 minutes, until the buttercream is light and fluffy.
  7. To decorate the cupcakes, spread the shredded sweetened coconut out on a plate. Set aside the mini marshmallows, or if using jumbo marshmallows, cut each in half, then slice one half in half again to make 3 smaller marshmallows. Dollop several tablespoons of the prepared buttercream onto each cooled cupcake. Roll the tops of each cupcake in the shredded coconut, then place the largest piece of marshmallow on top, with the smaller two slightly lower, in the shape of a bunny's tail and feet.


Chill before serving. Covered cupcakes will last up to a week in the refrigerator.

Did you make this recipe? Let me know by tagging @sugarbutterflourbakery and #sugarbutterflourbakery on Instagram or Facebook!