The best thing about these cupcakes? They’re two desserts in one—a deliciously moist cupcake and one of my buttery sugar cookies decorated with fluffy white buttercream frosting. Note: These cupcakes are made with simple white cake, but there’s no reason you can’t experiment with different flavorings inside. Try adding a teaspoon of lemon, raspberry or strawberry extract while mixing the cake batter. You could even add some flavoring to the buttercream frosting to match the cupcake’s flavor. Courtesy of “Eat More Desserts” by Jenny Keller.
Preheat the oven to 350°F (180°C). Line the cupcake trays with paper cupcake liners. Set the prepared pans aside.
In a large bowl, and using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes, or until well blended. Scrape down the sides of the bowl, and mix again until all the ingredients are incorporated.
Using a cookie scoop, fill each paper liner with batter to fill the liner about two thirds full, dividing evenly between the cupcake trays.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, or the tops spring back when lightly touched. Remove the cupcakes from the oven and place the trays on wire cooling racks for 15 minutes. Take the cupcakes out of the trays and allow them to cool completely on wire racks before decorating.
Make two batches of buttercream frosting.
To decorate the cupcakes place the #1A Wilton or #800 Ateco decorating tip inside the pastry bag (no need to use a coupler) and fill with white frosting. Holding the pastry bag in an upright position, squeeze the bag while going clockwise, to make a large swirl.
To decorate, stand one bunny ear cookie into the top of each cupcake.