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Easter Bunny Lemon Cupcakes
These fun Easter cupcakes are great to make with children during the holidays or as a gift for friends. The zesty lemoncakes are topped with lemon buttercream and use marshmallows and desiccated coconut to decorate.
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often.
Add the eggs in one at a time, beating the mixture well after each one.
In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.
Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely.
To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy.
Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine.
To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.
To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using).
A few details make all the difference
01
Cream the Butter, Sugar & Lemon Zest Until Light and Fluffy
Don't rush the creaming stage. Beating the butter, sugar and lemon zest for a full 3-5 minutes incorporates air into the mixture, creating lighter cupcakes with a soft, delicate crumb. The lemon oils released from the zest also infuse the batter with fresh citrus flavour.
02
Fill the Cupcake Cases Evenly
Using an ice cream scoop or measuring spoon helps ensure all cupcakes are the same size. Evenly filled cases bake more consistently, giving you perfectly risen cupcakes that all finish cooking at the same time.
03
Coat the Buttercream Thoroughly in Coconut
For the fluffiest bunny effect, make sure the buttercream completely covers the tops of the cupcakes before dipping them into the coconut. The thick layer of coconut creates a soft fur-like texture that makes the bunny decorations stand out beautifully.
Why this recipe works
These lemon bunny cupcakes work so well because they combine light citrus flavour, soft sponge, creamy frosting and playful decoration in one bite. Beating the butter, sugar and lemon zest until pale and fluffy creates an airy cupcake with a tender crumb, while the fresh lemon zest and juice provide a bright flavour that balances the sweetness. The buttercream is whipped until light and silky, making it easy to coat with coconut, which adds texture and gives the cupcakes their adorable fluffy bunny appearance.
The decorations are simple but effective. Coconut-coated marshmallow ears, sugar pearl eyes and jelly bean noses transform ordinary cupcakes into charming Easter treats without requiring advanced decorating skills. The result is a cupcake that looks impressive, tastes fresh and buttery, and is perfect for spring celebrations, Easter gatherings or children's parties. The combination of zesty lemon, rich buttercream and sweet coconut ensures every bite is both refreshing and indulgent.
Cook’s notes
Use Marshmallows
These Easter bunny cupcakes still look super cute with just the marshmallow ears if you want to keep things simple. Or cut the marshmallows across the middle to make bunny tails.
Not keen on coconut?
If you’re not keen on desiccated coconut, you could use finely grated white chocolate or white sprinkles instead.
Freezing
You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months.
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often.
Add the eggs in one at a time, beating the mixture well after each one.
In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.
Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely.
To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy.
Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine.
To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.
To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using).
Cook’s notes
Use Marshmallows: These Easter bunny cupcakes still look super cute with just the marshmallow ears if you want to keep things simple. Or cut the marshmallows across the middle to make bunny tails.
Not keen on coconut?: If you’re not keen on desiccated coconut, you could use finely grated white chocolate or white sprinkles instead.
Freezing: You can freeze the undecorated cupcakes, well-wrapped, for up to 3 months.
Cooking mode
Easter Bunny Lemon Cupcakes
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
To make the cupcakes, beat the butter, sugar and lemon zest together using a stand mixer or electric whisk for 3–5 minutes until very pale and fluffy. Make sure to scrape down the sides of the bowl every so often.
Add the eggs in one at a time, beating the mixture well after each one.
In a separate bowl, sift together the flour, baking powder and salt. Pour this into the butter mixture and mix on a low speed until smooth before stirring in the milk.
Scoop the mixture evenly into the cupcake cases, no need to level the surfaces, and bake for 20–25 minutes until golden and well risen. Remove from the oven and leave to cool completely.
To make the buttercream, beat the butter and lemon zest in a stand mixer or with an electric whisk for 3–4 minutes until the butter is very pale and creamy.
Sift in the icing sugar and beat on medium–high speed for 5 minutes until the buttercream is thick and fluffy. Pour in the lemon juice and beat for another few seconds to combine.
To assemble, pour the desiccated coconut into a shallow bowl. Spoon or pipe some buttercream onto each cupcake. Dip the cupcakes buttercream-side down into the coconut, making sure it is fully covered.
To make the bunny ears, use a pair of scissors to cut the marshmallows in half diagonally. Dip the sides of the marshmallows that have been cut into the desiccated coconut and place them on the cupcakes side-by-side so they look like bunny ears. Use the black sugar pearls and jelly beans to form the eyes and noses (if using).
A letter from table number seven
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