Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!
You guys. It snowed yesterday. In mid-April. I mean, I was told–as I am told every year since I moved to the hinterlands known as Michigan–that this would happen. “Beware, the Annual April Snowstorm” locals warned. But fair warning still didn’t make it any easier to stomach, especially after a blissful weekend of balmy high-sixties degree days.

Luckily, these adorable little Angel Food Bunny Cakes with fluffy orange cream cheese frosting exist in the world. Without them, I would probably spend the rest of the month huddled in a corner (apparently, my favorite winter activity, after curling, obvs) until winter ends once and for all.


Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!
Also, did you know Easter is this weekend? I feel like it was just Christmas, then I blinked (aka, hibernated) and it was suddenly Easter. And I haven’t even had a single Cadbury mini egg. How is that possible? I feel like a stranger in my own body, as this time last year I had consumed approximately 4,000 bags of those addictive candies (don’t judge).
Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!
Last year I also shared two of my all time favorite Easter recipes–Golden Hash Brown Crust Quiche (gluten free, though stuffed with copious amounts of goat cheese) and Lemon Cheesecake Swirl Rolls (courtesy the lovely Willow Bird Baking). Back then I had no idea that I would still be blogging on the regular a year later. I assumed I would have run out of ideas in a year’s time, especially food-related ideas.
Turns out, the more I blogged, the more ideas I had–an unexpected but delightful consequence of exercising my creative muscles.
Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!
But back to these cupcakes. I have always been inordinately afraid of making angel food cake from scratch. A whole lot of emphasis seemed to rest on meringue, which I’m terrible at making (which is also the main reason–well, besides his perfect apple turnovers and berry tarts–I keep Warren around. He is a total meringue whisperer). So I was pleasantly surprised to find how absolutely non-frightening making angel food cake is, meringue and all.
Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!

These cupcakes turned out light-as-air with a golden brown crust. I topped them with a swirling tower of my favorite cream cheese frosting. The orange adds the perfect amount of sass. And you’ll definitely want to lick the frosting bowl, which you should do by all means.

And who can resist a cupcake topped with bunny ears? Not a single soul.

Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!


Here’s hoping spring will someday come to dear Michigan. And that your weekends (Easter or not) are filled with good friends and good food. I can’t wait to frolic with our families in sunny Los Angeles. Korean taco trucks, I am gunning for you!


Angel Food Bunny Cakes | Sweet spring treats just in time for Easter!


For the Angel Food Cupcakes
Adapted from Skinnytaste

  • 1/2 cup powdered sugar
  • 2/3 cup cake flour, sifted (you can make cake flour out of all purpose)
  • 1/4 teaspoon salt
  • 8 egg whites from large eggs, room temperature
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup white granulated sugar
  • zest of one orange

Preheat oven to 325 degrees. Line muffin tins (I used circles of parchment paper since I ran out of regular liners). Whisk together the powdered sugar, cake flour, and salt. In another bowl, whisk the egg whites, water, vanilla, and cream of tartar.

Using a hand mixer, beat the egg mixture for about two minutes. Add the white granulated sugar a tablespoon at a time until medium peaks form (about five minutes–maybe a touch longer). If you dab the beaters into the meringue and pull up, the peaks will hold and look nice and glossy.

Fold in the orange zest. Then sift the dry ingredients into the meringue in two batches, folding to incorporate each time. Be careful not to over mix! Spoon about 1/4 cup of the batter into each cupcake liner and bake for 18 minutes, until golden brown. Cool completely before frosting.

For the Orange Cream Cheese Frosting
Adapted from Kraft Recipes

  • 1 (8 oz. ) package of cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 4 cups powdered sugar
  • zest from one orange
  • 1 teaspoon fresh orange juice
  • 1 cup thawed whipped topping, like Cool Whip

Beat the cream cheese and butter together until light and creamy (about five minutes). Add the powdered sugar and beat until smooth. Add the zest and orange juice. Fold in whipped topping. Put frosting in a ziploc bag and cut the tip and make a pile of frosting swirls on top of the cupcakes. Top with homemade paper bunny ears, if so desired!

I believe in brunch, as my overflowing Breakfast for Champions Pinterest board proves.

Below are some of my favorite Easter brunch recipes, which I think you will enjoy immensely:

Hash Brown Crust Goat Cheese Quiche

Golden Hash Brown Crust Quiche with Goat Cheese | The absolute perfect Easter brunch quiche via Club Narwhal

Lemon Blueberry Cheesecake Swirl Rolls


Lemon Blueberry Cheesecake Swirl Rolls | Perfect for Easter brunch via Club Narwhal

Greek Yogurt Pineapple Upside Down Pancakes

Greek Yogurt Pineapple Upside Down Pancakes | The perfect brunch pancakes via Club Narwhal

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