Easter Bunny Cupcakes

Ingredients

• 1 cup unsalted butter , softened
• 2 tablespoons unsalted butter , softened
• 1.75 cups white sugar
• 3 eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 3.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 container sour cream , 16 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.

2. 2

   Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.

3. 3

   Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.

4. 4

   Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.

5. 5

   Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.

6. 6

   Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.

7. 7

   Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.