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Peanut Butter Bunnycakes

peanut butter bunnycakes

Details

Timing
Timing
Total:
Bake:
20 Min.
Prep:
1 Hr. 15 Min.
Skill Level:
Intermediate
Yields:
24 cupcakes

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.

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
  • 1-1/2 cups
    REESE’S Creamy Peanut Butter
  • 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 THIS?

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.

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