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Ingredients

2 ½ cups all-purpose flour 2 cups white sugar 1 teaspoon baking powder ½ teaspoon baking soda 1 ⅓ cups buttermilk ½ cup vegetable shortening 1 teaspoon vanilla extract ⅛ teaspoon salt 4 egg whites 2 (16 ounce) packages vanilla frosting, divided sweetened flake coconut, or as needed 1 drop red food coloring, or as needed 12 whole graham cracker squares (4 cookies each) 48 miniature semisweet chocolate chips

Nutrition Info

400.8 calories carbohydrate: 60.8 g cholesterol: 0.5 mg fat: 16.5 g fiber: 1.8 g protein: 3.4 g saturatedFat: 6.9 g servingSize: - sodium: 198.5 mg sugar: 44.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined, beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
Divide a container of frosting in half and tint half pink with red food coloring, set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes, add a dot of pink frosting to each for a nose.

2 dozen cupcakes

These are such cute cupcakes for Easter! Your family will love them. My family went crazy when I made them.