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Vanilla “Bunny Tail” Coconut Cupcakes

So. Apparently Easter is right around the corner? It’s amazing how quickly these holidays sneak up on you. Before I know it… boo! It will be Halloween! But really, how excited are you for Easter?


Maybe it’s because this winter has been so long & grueling, that I am looking forward to everything Easter brings. Family, sweet treats, devilled eggs, tulips, chocolates, treasure hunts, spring cleaning… wait. Not so much that last one, but you get the point. Easter brings the fun!


And nothing is more fun than these cute-as-a-bunny-tail vanilla cupcakes! Boy are they delicious (no really, “J” and I have almost devoured a whole batch… before Easter)! The cake is the perfect density, the buttercream icing is rich & sweet, and the shredded coconut on top adds a cute “fluffy” bunny tail effect! I know my niece and nephew will love these (if they make it to their house)!


Vanilla “Bunny Tail” Coconut Cupcakes

These cute-as-a-bunny-tail vanilla cupcakes are the perfect addition to your family gathering this Easter. The simple vanilla cake is flavourful & moist, not to mention perfectly complemented by the rich buttercream icing.

Adapted from Cook’s Illustrated (via Epicurious)

2 1/4 cups self-rising cake flour
1 cup almond milk, at room temperature
6 large egg whites, at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
1 tsp table salt
1 1/2 sticks unsalted butter, softened but still cool

1. Preheat oven to 350 degrees. Prepare cupcake pan by inserting paper cupcake liners.
2. In a bowl, combine almond milk, egg whites, and extracts. Mix with fork until blended.
3. In a large bowl, mix together cake flour, sugar, and salt. Add butter and beat with an electric mixer at slow speed until mixture resembles moist crumbs.
4. Add all but 1/2 of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Scrape down the sides of the bowl. Add remaining 1/2 cup of milk mixture and beat for an additional minute.
5. Divide batter among lined cupcake pans, filling them 2/3 of the way.
6. Bake until toothpick inserted in the center comes out clean, about 27-30 minutes.
7. Set aside and let cool before frosting.

Buttercream Icing

3 cups powdered sugar
2 sticks unsalted butter, at room temperature
1/4 tsp salt (I used a maple sea salt)
2 tsp pure vanilla extract
2 tbsp heavy cream

1. Fit stand mixer with paddle attachment, and mix sugar and butter on low speed, 2-3 minutes.
2. As it starts to come together increase speed to medium and beat for another 3 minutes.
3. Add salt, vanilla, and cream. Beat on medium for another 1-2 minutes. Add more cream as needed.
4. Either use right away or store in an airtight container in the fridge. Remove from fridge and allow to soften before using.


PS. I also want to call attention to the adorable (and beautifully decorated) cupcake cookies! I picked these up last weekend (while out with the girls on our #CarbSafari2) from the cutest little bakery in Waterloo called Honey Bake Shop. If you are ever in Waterloo, I highly suggest checking them out!

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  1. "J" HATES coconut with a passion and he ate these! 4 to be exact! The buttercream is so rich that it almost absorbs the coconut flavour. That said, I think white sprinkles would be just as adorable!