Easter Chick & Bunny Cupcakes

In this recipe, we’ll show you how to create adorable chick and bunny cupcakes that are sure to bring joy to your Easter celebration.



These charming treats are not only fun to make but also perfect for adding a touch of whimsy to your holiday table. Let’s hop right in and get baking!





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Easter Chick & Bunny Cupcakes
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Super cute and adorable, but also super tasty Easter cupcakes.

Course Dessert Cuisine Greek, International

Prep Time 55 minutes minutes Cook Time 20 minutes minutes Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author Giorgos Tsoulis


Ingredients For the cupcakes: 140 g all-purpose flour ½ tsp baking powder 2 egg whites medium 120 g sugar 120 ml sunflower oil 4 tbsp strained yogurt ½ tsp vanilla extract For the frosting: 240 g powdered sugar 120 g butter at room temperature 2 tbsp heavy cream full fat ½ tsp vanilla extract yellow food coloring For the assembly and decoration: white sugar paste black sugar paste pink sugar paste small chocolates Metric – US Customary
Instructions For the cupcakes: Place the flour in a bowl along with the baking powder and set aside. In another large bowl, add the egg whites and sugar, and whisk until fluffy. Then add the sunflower oil, vanilla extract and yogurt, and stir until the mixture is homogenized. Pour the flour mix in in batches while stirring. Pour the above mix into 6 cupcake molds lined with butter and flour, and bake in a preheated oven at 175°C/345° F for 18-20 minutes. Once ready, unmold the cupcakes and let them cool completely. For the frosting: Place the butter into the mixer bowl and whisk at high speed until fluffy. Add the powdered sugar, vanilla extract and heavy cream, and continue stirring until the mixture is homogenized. Divide the mixture into 2 parts and add the yellow food coloring to one of them. Pour the 2 colors of frosting into 2 pastry bags. For the decoration: Decorate the cupcakes with frosting. Add eyes to the yellow frosted ones, using the white and black sugar paste. Use the pink sugar paste for the hair and small chocolates for the nose. On the white frosted cupcakes, add ears using white sugar paste, black sugar paste for the whiskers and pink sugar paste for the the nose. Add 2 small chocolates for the eyes. Serve and keep leftover cupcakes refrigerated.

Notes Chef’s tip: Allow the cupcakes to cool well before adding the frosting to prevent it from melting.





Related: Egg-shaped Lemon Curd Cookies Related:  Koulourakia – Greek Easter Cookies Related:  Fogatsa (Sweet Easter Bread from Corfu) Related:  Italian Easter Egg Cookie with Eggs Related:  Greek Easter Bunny Bread
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