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
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:
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, until combined.
- 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.