Whether you’re looking for a dessert for the kids for Easter dinner, a spring classroom treat or just a fun after school snack, this Easter Bunny Cupcakes Recipe is perfect for spring. With their little pink ears and noses they add a big dose of cuteness to a dessert tray or Easter basket.
They look the cutest with the pink sparkle sugar, but you can substitute sugar you have colored with food coloring. If you don’t have time to buy the edible Easter grass, you can use broken pretzel sticks for whiskers to add a little salty crunch to your creation.
Easter Bunny Cupcakes Recipe
1 box White Cake Mix
1/2 cup Vegetable Oil
1/2 cup softened Butter
2 tbsp Milk
4 cup Powdered Sugar
6 Giant Marshmallows
Pink Sparkling Sugar
10-12 pieces of Edible Easter Grasss or Rips Whips Candy Strings
24 Pink Chocolate Chips or Mini M&M’s
48 Mini Chocolate Chips
1 cup Shredded Coconut
Bake cupcakes according to box directions.
Allow to cool.
Using kitchen shears, make cuts around the perimeter of the giant marshmallows.
Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 ears.
Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
Cut Easter grass into 3/4″ pieces and stick into muzzle to make whiskers.
Cream butter in a large bowl.
Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
Beat for 5 minutes to make sure it is fluffy.
Ice cupcakes then sprinkle with coconut.
Using icing, “glue” ears and muzzle on cupcake.
Sprinkle exposed icing with coconut.
Press pink “nose” into coconut and icing just above muzzle.
Press mini chocolate chips into coconut and icing just above nose.
Serving Size: 1
Amount Per Serving: Calories: 2062 Total Fat: 127g Saturated Fat: 73g Trans Fat: 0g Unsaturated Fat: 48g Cholesterol: 34mg Sodium: 106mg Carbohydrates: 273g Net Carbohydrates: 0g Fiber: 23g Sugar: 234g Sugar Alcohols: 0g Protein: 18g