Vanilla Bunny Ear Cupcakes Recipe

Hop on over to the kitchen and bake up these adorable cupcakes for your spring celebrations! They’re simple to make thanks to a gluten-free mix, and some fancy knife work on fresh fruit creates an edible topper that’ll impress your guests. Watch the video to see how it all comes together!

Vanilla Bunny Ear Cupcakes

Yield: 12 cupcakes
Active Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the cupcakes
2 (11.5-ounce) boxes Simple Mills Vanilla Cupcake & Cake Almond Flour Mix
3 eggs
⅓ cup vegetable oil
⅓ cup water
1 tablespoon vanilla extract

For the frosting and bunny ears
2 (10-ounce) containers Simple Mills Organic Vanilla Frosting
2 cups shredded coconut
Pink food coloring
Assorted tropical fruit (mango, papaya, pineapple, or cantaloupe)
12 cupcake liners

Instructions

Make the cupcakes
Make cupcakes according to package directions; cool completely. Scoop a generous amount of frosting onto the center of each cupcake; slightly spread to just cover the top. (Be sure to save half of one container.) Place shredded coconut on a plate and dip the frosted cupcake into coconut to coat.

Make the frosting and bunny ears
Mix pink food coloring with remaining frosting and place into a piping bag. If you don’t have one, just add frosting to a small plastic bag and snip off one of the corners.

Cut fruit into ¼-inch thick slices. Using a paring knife or bunny ear cookie cutter, cut fruit into bunny ears. Make a 1 ½-inch deep slit in the top center of each cupcake, then insert ears into the slit just before serving. As a final touch, use pink frosting to add a line for the inner ear detail.

Recipe credit: Angela Gaines