These Malteser Bunny Cupcakes are a fun treat for any occasion! Fluffy chocolate cupcakes topped with creamy frosting and a cheeky Malteser bunny make them irresistibly cute and tasty.
Whenever I make these cupcakes, they disappear in a flash. Who can resist that combination of chocolate and a sweet little bunny? Perfect for sharing, or keeping all to yourself! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cupcakes, giving them structure. You can use cake flour for a lighter texture or whole wheat flour for a healthier option. Just remember, whole wheat might make them denser.
Granulated sugar: Regular sugar works great for sweetness. If you want to reduce sugar or use a healthier alternative, consider coconut sugar or agave nectar, but adjustments will need to be made to the liquid ingredients.
Unsalted butter: It’s key for flavor and texture. If you’re dairy-free, use a plant-based butter or coconut oil. These options can alter the taste slightly, so pick one you enjoy!
Maltesers: These provide that iconic chocolate and malt flavor. If you can’t find them, crushed Whoppers or chocolate-covered malt balls are good substitutes, but may change the chocolate experience slightly.
How Do You Achieve Light and Fluffy Cupcakes?
The creaming method is crucial for light, airy cupcakes. Start with softened butter and granulated sugar, and beat them together until pale. It allows air to get incorporated into the batter, helping the cupcakes rise. Here’s how to do it:
- Use room temperature butter—this mixes in more easily.
- Beat the butter and sugar together on medium speed for about 3-5 minutes. You want it to be fluffy and light.
- Add eggs one at a time, beating well after each addition. This ensures a well-mixed batter.
Take your time with this step! It’s worth it for a soft, delicious cupcake in the end. Happy baking!
Delicious Malteser Bunny Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (150g) Maltesers, crushed (for batter)
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 2-3 tablespoons milk (as needed for consistency)
- 1 teaspoon vanilla extract
- 1/2 cup (100g) Maltesers, crushed (for topping)
- 8-10 Malteser Bunnies (for decoration)
How Much Time Will You Need?
This delightful cupcake recipe takes about 25 minutes to prepare and 15-20 minutes to bake. Don’t forget to give them some time to cool before frosting! Altogether, you can create these sweet treats in under an hour.
Step-by-Step Instructions:
1. Prepping the Oven and Cupcake Tin:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a cupcake tin with red cupcake liners. This will make your cupcakes look extra festive!
2. Mixing the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This step brings air into your batter, making your cupcakes nice and soft!
3. Adding the Eggs and Vanilla:
Now, crack in the eggs one by one, beating well after each addition. Don’t forget to mix in the vanilla extract—it will add a wonderful flavor!
4. Combining Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the whole milk. Mix until it’s just combined. You don’t want to over-mix, so stir gently!
5. Folding in the Maltesers:
Time to add some fun! Fold in the crushed Maltesers, making sure they are evenly spread throughout the batter.
6. Baking the Cupcakes:
Using a spoon or an ice cream scoop, divide the batter evenly among your lined cupcake cups, filling each about 2/3 full. Pop them in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for about 5 minutes, then move them to a wire rack to cool completely.
7. Whipping Up the Frosting:
While waiting for the cupcakes to cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and mix until everything is well combined. Next, pour in the milk and vanilla extract, and beat until the frosting is smooth. If it’s too thick, add a little more milk until you reach the desired consistency!
8. Frosting the Cupcakes:
Once the cupcakes have completely cooled, it’s time to frost! Generously spread the buttercream on top of each cupcake with a knife or piping bag.
9. Adding the Final Touches:
Sprinkle the crushed Maltesers on top of the frosted cupcakes for a delicious crunch. Finally, place a cute Malteser Bunny on each cupcake to finish them off!
10. Serving Up the Joy:
Now your Malteser Bunny Cupcakes are ready to be enjoyed! Serve them at parties or keep them all for yourself—they’re irresistible!
Can I Use Different Types of Flour for This Recipe?
Absolutely! You can try using cake flour for a lighter texture or whole wheat flour for a nuttier flavor. If you use whole wheat flour, keep in mind that the cupcakes might be denser, so you may want to add an extra tablespoon of milk to the batter.
Can I Substitute the Butter in the Frosting?
Yes, if you need a dairy-free option, you can use margarine or a plant-based butter alternative. Just make sure it’s softened before mixing to achieve the right creamy texture. Coconut oil can also work, but it might yield a different flavor and texture, so adjust accordingly.
How Should I Store the Cupcakes?
Store your Malteser Bunny Cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. Just let them come to room temperature before serving for the best taste!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend includes xanthan gum, which helps provide the structure that gluten offers. Also, double-check that your baking powder is gluten-free!
