Get ready to create the most adorable and delectable Easter treat that will have everyone at your gathering begging for more! These Light Coconut Cream Easter Bunny Cupcakes are not just a dessert - they're a magical experience that combines rich chocolate, creamy coconut, and whimsical bunny-themed decorations. Perfect for spring celebrations, family gatherings, or when you simply want to add a touch of sweetness to your day, these cupcakes are about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whipped coconut cream
- Decorative bunny toppings
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes are cooling, prepare the whipped coconut cream by chilling a mixing bowl and whisk attachment in the refrigerator for 15 minutes.
- Carefully whip the coconut cream until light and fluffy, adding a tablespoon of powdered sugar if desired for sweetness.
- Once cupcakes are completely cool, pipe or spread the whipped coconut cream on top of each cupcake.
- Decorate with bunny-themed toppings such as fondant bunny ears, chocolate bunny decorations, or pastel-colored sprinkles.
- Refrigerate cupcakes for 30 minutes before serving to help the coconut cream set and enhance the flavors.
Tips
- Chill Your Mixing Bowl: For the fluffiest coconut cream topping, refrigerate your mixing bowl and whisk attachment for at least 15 minutes before whipping.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cupcakes light and tender.
- Room Temperature Ingredients: Ensure eggs and coconut milk are at room temperature for better batter consistency.
- Decorating Hacks: Use store-bought fondant or chocolate decorations if you're short on time for bunny-themed toppings.
- Make Ahead: These cupcakes can be prepared a day in advance and stored in the refrigerator, making party planning a breeze.
- Coconut Cream Pro Tip: For the best whipped coconut cream, use only the solid part from a chilled can of full-fat coconut milk.
- Customize Your Cupcakes: Experiment with different sprinkle colors or add pastel food coloring to the coconut cream for extra festive flair!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 45mg
