- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: cupcakes
- Method: baked
- Cuisine: dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: cupcakes
- Method: baked
- Cuisine: dessert
Ingredients
for the cupcakes:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
for the frosting:
- 3/4 cups unsalted butter
- 3 cups powdered sugar
- 1–2 tablespoons whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Edible green grass, for topping
- 12 Ghirardelli Milk Chocolate Caramel-filled Bunnies (you can also use the caramel-filled eggs for a fun topping)
Instructions
- Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Alternate folding in the flour mixture and the buttermilk, mixing only until combined.
- Pour batter evenly into cupcake liners. Bake for 15 minutes, then allow to cool completely before frosting.
- To make the frosting, cream the butter in a standing mixer fitted with a whisk attachment. Add in the powdered sugar, 1 tablespoon of whole milk, vanilla extract, and salt. Beat for 1-2 minutes, until the frosting is nicely whipped. If the frosting is too dry, add in another tablespoon of whole milk.
- Place 3 tablespoons of frosting over each cupcake, and use the back of a knife to smooth it out. Sprinkle on edible grass, then top with Milk Chocolate Caramel-filled Bunnies!
