Lemon Raspberry Bunny Face Cupcakes with Lemon Buttercream

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Hoppy Saturday! Since tomorrow is Easter Sunday, I thought I'd post my weekly baking recipe a day early, just in case someone might be inspired to make these cute cupcakes for the holiday. The inspiration for these cupcakes came from a video I saw on Facebook. Winnie Lee, a self-taught baker and cake artist, made these cute bunny faces in cupcake form and I thought "hey, I think I can do that." So I did. I used her trick of rolling up pieces of tin foil and placing them in three different places to form the cute little bunny ears. And to take the Spring theme a bit further, I decided to make a lemon raspberry cupcake. I decided to take on two challenges for this recipe: raspberries and formation of cupcake. I honestly had so much fun making these adorable Easter cupcakes. 




Lemon Raspberry Cupcakes 

Ingredients: 

  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1 stick unsalted butter, room temperature
  5. 1 cup granulated sugar
  6. 2 large eggs, room temperature
  7. 1 1/2 teaspoon vanilla extract
  8. 1/2 cup milk, room temperature
  9. 1 1/2 lemons zested
  10. 1 tablespoon fresh lemon juice
  11. 1 cup fresh raspberries, chopped

Instructions: 

  1. Preheat oven to 325. Line cupcake tins with paper liners. 
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. 
  3. In a large bowl, using a stand or hand mixer, cream the butter and sugar until fluffy. Add eggs in one at a time, beating after each egg. Scrape bowl as needed. 
  4. Beat in lemon zest and vanilla until combined. 
  5. On lowest speed, follow pattern: flour, milk, flour, lemon juice, flour, milk, flour. Make sure to start and end with dry ingredients. 
  6. Gently fold in raspberries. Be sure not to overmix. 
  7. Fill cupcake liners 2/3rds full. Using tin foil, about an inch in width and height, roll into balls. Gently place foil balls at the top of the liners, so it makes what looks like ears And two more at the sides. It will make the cupcakes into bunny faces. 
  8. Bake for 25 minutes or until a toothpick is inserted and comes out clean. 
  9. Transfer to wire rack to cool completely before frosting. 

Lemon Buttercream Frosting 

Ingredients:
  1.  1 cup unsalted butter, softened
  2. 4 cups of powdered sugar
  3. 1 teaspoon vanilla extract
  4. 2 tablespoons milk
  5. 1 lemon zested
  6. Juice of 1 lemon
Instructions: 
  1. In a medium bowl, using a stand or hand mixer, beat the butter on medium speed until smooth. 
  2. Using low speed, gradually add in sugar. Once sugar is incorporated, increase speed to medium-low, until butter and sugar are completely combined. 
  3. On low, add milk, vanilla, lemon zest, and lemon juice. 
  4. Once all liquid is combined, whip until smooth on medium speed. 

For Decorating

Ingredients:
  1. Gel food coloring (white, black, and pink)
  2. Piping bags or knives
  3. Spring M&Ms
  4. Spring Sprinkles 
  5. 2 bowls
Instructions: 
  1. Separate the buttercream into three bowls: one for white, one for black, and one for pink. Once separated, add food coloring into the bowls. You want mostly white frosting and a little bit of black and pink. 
  2. Frost the cupcakes in white buttercream first. Lightly place pink buttercream where the ears are. Using the black frosting, add little eyes. 
  3. Take a Spring M&M and place it in the middle of the face for the nose, then using the black frosting, pipe three whiskers on each side of the M&M nose. 
  4. For the cupcakes that aren't in bunny face form, frost cupcakes in white buttercream and sprinkle the top with Spring sprinkles. 

I think I had the most fun making these bunny face cupcakes. Not just the form but the flavors of them as well. Baking is so enjoyable as it is but when you add in more creativity to it, it just takes baking to a whole new level. 

The flavors I chose tasted just like raspberry lemonade! The cupcake itself isn't too lemony but the buttercream adds the burst of lemon the cupcakes need to match the raspberry flavor. It's the taste of Spring and it's delicious. 

What should I bake next? 

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Instagram page: @theonewherecarolinebakes 
Twitter page: @OneWhereCDBakes
Email address: theonewherecarolinebakes@gmail.com

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