recipe

Bunny Cupcakes: a fun, festive recipe to make this spring

Total time: 50 Min
Difficulty: Low
Serves: 12 people
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If you've been searching for a simple, fun recipe to make with your kids this spring, you'll love this easy bunny cupcakes recipe. They're made with cupcakes generously topped with creamy vanilla frosting and decorated with fluffy marshmallows, salty pretzels, and sweet edible eyes to make a bunny face.

These cupcakes are perfect for Easter, too. Make bunny cupcakes for potlucks, Easter festivities, or as a sweet treat for your family. The best part about bunny cupcakes is that they can be customized any way you like! Use your favorite cupcake flavors or switch up the frosting.

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Tips for Making the Best Bunny Cupcakes

Get creative with the decorations. Change up the colors, use your favorite candies to decorate the cupcakes, or play around with different flavor combinations.

You can use brown mini M&M's for making the eyes.

Use homemade or store-bought cupcakes for this recipe.

How to Store Bunny Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to 2 days. Store them in the fridge for up to 5 days.

Ingredients
for decorating
sweetened flaked coconut, chopped
2 cups
pink decorating sugar
1/4 cup
Marshmallows
12
thin pretzel sticks
24
Mini marshmallows
12
edible eyes
24
pink heart candies
12
black licorice laces, cut into 1 1/2-inch pieces
6
for the cupcakes
White cake mix
1 box
Eggs
3
Milk
2/3 cup
Sour cream
1/2 cup
lemon, zested
1
Oil
1/3 cup
for the frosting
Powdered sugar
2 cups
butter at room temperature
1/3 cup
Vanilla Extract
1 tsp
Milk
2 tbsp

How to Make Bunny Cupcakes 

Preheat oven to 350°F and line a muffin tin.

For making the cupcakes, sift cake mix in a large bowl. Mix in order to remove any lumps.

Pour in the milk and sour cream.

Beat in the eggs.

Pour in the oil, and lemon zest.

Mix well until combined, then pour the batter into the muffin liners until you fill the 3/4 of each one.

Continue until you run out of batter. Bake for about 15-20 minutes or until golden brown, then remove the cupcakes from the oven and let the cool for few minutes.

Meanwhile, make the frosting. In a bowl, beat the butter and powdered sugar until smooth. Add the vanilla extract and milk, then mix well.

Now it's time to decorate the bunny cupcakes. For the bunny ears, cut the marshmallows and mini marshmallows in half horizontally.

Pour the decorating sugar into a shallow bowl. Dip the cut marshmallows into the sugar on each side.

Make sure to coat them well.

Poke a pretzel stick into each marshmallow half to make ears.

Coat the tops of the cupcakes with the frosting.

Dip the frosted cupcakes in coconut.

Stick the end of the pretzel into the cupcake. Put a second pretzel end into the same cupcake to make a second ear. Repeat with remaining cupcakes.

Pipe small dots of frosting onto the cupcake for the eyes, cheeks, and nose.

Place the mini M&Ms for the eyes.

Place a candy heart for the nose.

Put two halves of mini marshmallows for the cheeks, then add a few pieces of licorice to make whiskers.

Repeat with the rest of the cupcakes. Serve and enjoy!

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