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Easter Bunny Sugar Cookie Cups

Adorable mini cookie cups filled with creamy buttercream frosting and topped with candy-coated chocolate eggs, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Cups
  • 2 1/2 cups all-purpose flour Use a high-quality brand for the best texture.
  • 1/2 teaspoon baking powder Gives the cookies a slight lift.
  • 1/4 teaspoon salt Enhances the sweetness.
  • 3/4 cup unsalted butter, room temperature Ensure it’s soft for easy mixing. Use Kerrygold for its rich flavor.
  • 3/4 cup granulated sugar Sweetens the cookie and gives it a lovely texture.
  • 1 large egg Binds the ingredients together.
  • 1 teaspoon vanilla extract Adds wonderful flavor; consider using pure for the best taste.
  • 1 tablespoon milk Moisture for the dough.
For the Decoration
  • 1 cup buttercream frosting Make your own or use a quality store-bought option.
  • 40 pieces mini candy-coated chocolate eggs For decoration and delightful bites.
  • 20 small marshmallows Make the bunny ears.
  • 2 tablespoons spring-colored sprinkles For that extra festive flair!

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 12-cup muffin tin.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a separate large bowl, beat the room-temperature butter and granulated sugar together until light and fluffy—about 3-4 minutes.
  4. Beat in the egg, vanilla extract, and milk until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
  6. Divide the dough into 12 equal portions. Press each portion into the bottom and up the sides of a muffin cup, forming a cup shape.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  8. Once baked, set the cookie cups aside to cool completely in the tin.
Decoration and Serving
  1. Spoon or pipe buttercream frosting into each cooled cookie cup.
  2. Place two mini eggs in each cup and add marshmallow ears by cutting them diagonally.
  3. Finish by sprinkling spring-colored sprinkles on top.

Notes

These cookie cups can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep unfilled cookie cups in the fridge for up to a week.