Easter Bunny Cupcakes Recipe

With their little pink ears and noses these Easter Bunny Cupcakes add a big dose of cuteness to a dessert tray or Easter basket.

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 an Easter dessert tray or Easter basket.

They look the cutest with the pink sparkle sugar on those long bunny ears, but you can substitute sugar you have colored with pink or red 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 Easter cupcakes.

Easter Bunny Cupcakes Recipe

INGREDIENTS

CUPCAKES:
1 box White Cake Mix
½ cup Vegetable Oil
3 Eggs

ICING:
½ cup softened Butter
2 tablespoon Milk
4 cup Powdered Sugar

DECORATIONS
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

How to Make Easter Bunny Cupcakes:

Bake cupcakes according to box directions.
Allow to cool.
Using kitchen shears, make cuts around the perimeter of each giant marshmallow.
Sprinkle the cut area with pink sugar to make inside of ears. Repeat until you have 48 bunny ears.
Make diagonal cuts around the ends of the marshmallows to make 24 muzzles for the bunnies.
Cut Easter grass into ¾″ 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.

Easter Bunny Cupcakes

Chrysa

With their little pink ears and noses these cupcakes add a big dose of cuteness to a dessert tray or Easter basket.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 2062 kcal

Ingredients

  

1x2x3x

• ▢ 1 box White Cake Mix
• ▢ ½ cup Vegetable Oil
• ▢ 3 Eggs
• ▢ ½ cup softened Butter
• ▢ 2 tablespoon 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

Instructions

 

• 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 ¾″ 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.

Nutrition

Serving: 1gCalories: 2062kcalCarbohydrates: 273gProtein: 18gFat: 127gSaturated Fat: 73gPolyunsaturated Fat: 48gCholesterol: 34mgSodium: 106mgFiber: 23gSugar: 234g

I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.

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