Description
Soft vanilla cupcakes topped with creamy coconut frosting, coated in shredded coconut, and decorated with adorable fondant bunny feet and tails. Perfect for spring celebrations and Easter gatherings.
Ingredients
Scale
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 cups unsweetened shredded coconut
- 8 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- 1 cup white fondant
- Pink food coloring, a few drops
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Whisk flour, baking powder, and salt in one bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Add dry ingredients alternately with milk and mix until just combined.
- Divide batter evenly into liners, filling two thirds full.
- Bake for 18 to 20 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and powdered sugar until smooth to make frosting.
- Frost cupcakes in a rounded mound and press shredded coconut onto frosting.
- Shape fondant into small feet and tails, attach with frosting, and add pink details.
- Serve and enjoy.
Notes
- Ensure cupcakes are completely cool before frosting.
- Chill frosted cupcakes briefly before adding coconut for better coverage.
- Store in the refrigerator for up to three days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg