Before beginning the decorating process, ensure that your cupcakes are completely cool to the touch. Otherwise, the buttercream frosting will melt right off!
With washed hands and on a smooth, clean working surface, roll 24 white fondant spheres, approximately 1 inch in diameter each.
Roll out 24 pink fondant spheres, about 1/3 of an inch in size each.
Lightly roll out each white fondant sphere into ovals, about 1 ½ inches in size. Flatten slightly and point on one end to create a“bunny ear” shape.
Repeat for the pink spheres but keep them slightly under 1 inch long.
Press one pink fondant shape on each white fondant shape.
With the remaining pink fondant, roll out 12 small fondant spheres - slightly smaller than 1/3 of an inch in diameter.
In a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start speed on low and gradually increase to high.
Beat until all ingredients are well-combined, forming a smooth consistency.
Scoop buttercream into piping bag with Wilton tip #12 attached. Frost each cupcake.
Time to assemble the cupcakes! Place two fondant bunny ears on each cupcake and top it off with a pink “bunny nose.”