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Bunny Butt Cupcakes

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These cute and festive Bunny Butt Cupcakes are perfect for Easter! Moist cupcakes are topped with fluffy buttercream, a marshmallow “bunny butt,” and tiny paws for an adorable springtime dessert


Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream or milk
  • Pink food coloring (optional, for decoration)

For the Bunny Decorations:

  • 12 large marshmallows (for bunny butts)
  • 24 mini marshmallows (for bunny feet)
  • 1/4 cup pink candy melts or pink icing (for paw prints)
  • 12 small white candy pearls or mini marshmallows (for tails)
  • Shredded coconut (optional, for a “fluffy” effect)

Instructions

Make the Cupcakes:

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Gradually add the dry ingredients, alternating with buttermilk, until combined.
  5. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.

Make the Buttercream Frosting:
6. Beat butter until creamy. Add powdered sugar, vanilla, and heavy cream, mixing until fluffy.
7. Spread or pipe frosting onto cooled cupcakes.

Assemble the Bunny Butts:
8. Create the bunny feet: Cut mini marshmallows in half, then use pink candy melts or icing to pipe paw prints. Let set.
9. Make the bunny butts: Place one large marshmallow in the center of each frosted cupcake.
10. Attach two bunny feet to the sides of the marshmallow with frosting.
11. Add a mini marshmallow or candy pearl as a bunny tail.
12. (Optional) Sprinkle shredded coconut on the frosting for extra fluffiness.


Notes

  • Use chocolate cupcakes for a “dirt” effect.
  • Swap buttercream for cream cheese frosting for a tangy twist.
  • Store cupcakes in an airtight container for up to 3 days.