Whip up these Easter bunny cupcakes for an Easter celebration. Start with pre-made cupcakes and decorate with colored sugar, marshmallows and chocolate chips for candy eyes. These Easter cupcakes are a delicious dessert that takes minimal effort for decorating.
These cupcakes are often made with a vanilla or carrot cake base and are topped with white frosting. The frosting is then decorated with candy or frosting to resemble the bunny’s face, ears, and whiskers. Skip the bakery and make your own cupcakes.
Serve with these spring flower charcuterie board to balance the sweetness!
These Easter Bunny Cupcakes Are…
- Quick and Easy
- Simple to Decorate
- Made with Premade Cupcakes
- Kid Friendly
- Easter approved
Table of Contents
How to Make
Full steps on how to make these easy Easter bunny cupcakes are in the printable recipe card. This is a quick walk through on how they are made.
- To top the cupcake with frosting, either use a piping bag or spoon to create a nicely rounded mound on top.
- Fill a bowl with coconut and dip the top of the cupcake into the coconut, making sure the frosting is fully covered.
- Use clean, sharp scissors to cut 24 marshmallows diagonally. If the scissors become too sticky, wash them before continuing.
- In a small bowl, place sanding sugar and dip the sticky side of the marshmallow into the sugar. Pinch the marshmallows to push the centers down, creating a white ridge around the ear, and place the marshmallow halves on top of the bunny. If they don’t stick, use additional frosting to help them adhere.
- Cut the remaining marshmallows into six pieces, first in half vertically, then each side into thirds. Use your fingers to form each piece into a ball, with the sticky parts on the outside. Roll the balls in the sanding sugar and place them on the bunny face.
- Use mini chocolate chips to create the bunny’s eyes, using tweezers for precision if needed.
Helpful Tools For Decorating
Kitchen Shears
If you don’t have scissors for the kitchen consider purchasing some. They are great for items like this for decorating cupcakes and more.
Piping Bag
There are many different types of tips available, each producing a different shape and texture. For this recipe you do not need anything too crazy, just enough to pipe the frosting on.
Offset spatula
This tool can be used to spread frosting evenly over the surface of the cupcake. It can also be used to smooth out any rough edges or bumps in the frosting.
Variations to Recipe
Cupcake Flavor
If you want to make a different flavor of cupcakes or buy your favorite flavor. You can also buy pre-frosted cupcakes that you can just shape the top a bit different.
Candy Eyes
You can buy candy eyes that you can place on top of the Easter bunny cupcakes. Or you can swap with other candies that match for eyes.
Skip Candy Eyes and Just Do Ears
Instead of the candy eyes and nose you can just place with ears on top of the cupcakes. This is a fun Easter dessert as well.
White Sprinkles
Instead of coconut use white sprinkles for a twist to the coconut to top the cupcakes. White jimmies are going to be great for this.
Easter Bunny Cupcake FAQs
What types of cupcakes are best for making Easter Bunny Cupcakes?
Vanilla or carrot cake cupcakes are popular choices for making Easter Bunny Cupcakes, but you can use any type of cake you prefer.
Can I make Easter Bunny Cupcakes ahead of time?
Yes, you can make the cupcakes and frosting ahead of time and store them in the refrigerator or freezer. However, it’s best to wait until shortly before serving to add the decorations.
How do I store Easter Bunny Cupcakes?
Store Easter Bunny Cupcakes in an airtight container in the refrigerator for up to 3-4 days. Or you can freeze the bunny cupcakes for up to 3 months. Then thaw in the fridge overnight.
Can I make gluten-free or vegan Easter Bunny Cupcakes?
Yes, there are many gluten-free and vegan cake and frosting recipes available online that you can use to make Easter Bunny Cupcakes.
Servings: 24 cupcakes
Calories: 365kcal
Equipment
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Spoon or piping bag
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2 small bowls
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Scissors
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Knife
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Spatula
Ingredients
- 24 prepared cupcakes
- 32-48 ounces white frosting
- 28 marshmallows
- 1 ½ cup coconut
- Pink sanding sugar
- 48 mini chocolate chips
Instructions
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Either use a piping bag or spoon to place the frosting on top of the cupcake. A nice rounded mound looks best.
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Place the coconut in a bowl, and dip the top of the cupcake into the coconut.
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Dip in the coconut until the frosting is fully covered.
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Cut 24 marshmallows at a diagonal with a clean, sharp scissors. If the scissors get too sticky, wash them between cuts.
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Place the sanding sugar in a small bowl. Dip the sticky side of the marshmallow into the sanding sugar. (You can pinch the marshmallows to push the centers down so that the edges pull away from the sugar to get a white ridge around the ear.) Place the marshmallow halves on top of the bunny. If they aren’t sticking, you can apply additional frosting to help make it stick.
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Cut the remaining marshmallows into 6 pieces. I cut them in half vertically, then each side got cut into thirds. Then I used my fingers to form it into a ball, trying to get the sticky parts on the outside of the ball. Roll the balls in the sanding sugar and apply it on the bunny face.
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Apply mini chocolate chips for the eyeballs. Using tweezers were really helpful for this!
Nutrition
Calories: 365kcalCarbohydrates: 59gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 1mgSodium: 219mgPotassium: 72mgFiber: 1gSugar: 45gVitamin A: 27IUVitamin C: 0.3mgCalcium: 60mgIron: 1mg
