My favorite two-tone cupcakes are ready for Easter! This time they’re pink and purple. I topped them with vanilla frosting and “Cottontail” sprinkles which come with the cutest bunny bottoms.
Fun Facts…
- I get asked if you can swirl the batter with a knife and the answer is ABSOLUTELY yes
- If you don’t like almond, leave it out and they’ll be a classic vanilla flavor
- If you need extra bunny bottoms, you can add those on separately
- The larger balls in the sprinkle mix are actually made of chocolate
- I make so many cupcakes, and this design always seems to be the favorite
- Decorative sprinkles
- My favorite gel colors are from Chefmaster
- I really love this brand’s almond extract
- If you haven’t tried it, most definitely give vanilla bean paste a shot!
- Another easter character recipe here
Bunny Bottom Cupcakes
Ingredients
Scale
- 1 box white cake mix + the ingredients on the box. Add 1 extra egg and 2 extra tbsp of oil
- 1 box vanilla pudding mix
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Purple, yellow, and pink food coloring
- 3 sticks butter, softened
- 6 c powdered sugar
- 3–4 tbsp heavy cream
- 1 tsp vanilla or vanilla bean paste
- Decorative Sprinkles
Instructions
- Preheat oven to 350. Line a cupcake pan with liners.
- Combine the cake mix, pudding mix, extracts, and ingredients listed on the box. Divide the batter into two bowls. Add the pink food coloring to half and purple food coloring to the other. Scoop the pink batter into each liner, filling 1/3 of the way. Scoop the purple batter on top of that so that it reaches 2/3 of the liner.
- Bake according to the package. Let cool completely.
- In a bowl, beat the butter until smooth. Add half of the sugar and beat. Add in the rest of the sugar, heavy cream, and vanilla and mix until smooth. Put 2/3 of the frosting into one bowl and tint it yellow. Put 1/3 of the frosting into the other bowl and tint it pink. If you don’t want a lot of frosting decrease the ingredients to- 2 sticks butter, 4 c powdered sugar, 1 tsp vanilla, 2-3 tbsp heavy cream.
- Using a piping bag with a round tip, pipe the white frosting onto each cupcake and roll into the sprinkles. Using a 1M tip, pipe a swirl of pink frosting on top of that. Top with a royal icing bunny bottom.
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