Bunny Butt Cupcakes

Bunny Butt Cupcakes make for a simple yet delightful Easter dessert. Featuring moist cupcakes topped with an adorable decoration, they're bound to be a big hit!

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Table of Contents

How to make Easter Bunny Cupcakes
Frequently Asked Questions
Storing this Recipe
More Desserts Easter Recipes
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Table of Contents

These charming little bunny butt cupcakes are bound to bring smiles this Easter! Moist cupcakes that feature a delightful marshmallow bunny bottom and feet nestled in green icing grass atop each cupcake, bringing joy to all who see them!

More Recipes ⭐ Coconut Cream Easter Eggs | Carrot Cake Cheesecake | Drunk Bunny | Peeps Rice Krispie Treats Recipe

These cupcakes could very well be the ultimate Easter treat. Piping the grass is incredibly easy, and crafting the little bunny bottoms is easier than you might anticipate!

Send these to school with your kids, take them into the office, or bake a batch for your family gathering on Easter. No matter where you serve them they are sure to be a huge hit with all ages.

Ingredients for Bunny Butt Cupcakes

What you'll need to make these Easter cupcakes:

Cupcakes

1 package yellow cake mix
3 large eggs
1 cup water
½ cup vegetable oil

Bunny Butt Decorations

1 tube green decorator’s icing
48 regular size marshmallows
1 (16-ounce) container of white frosting
White sanding sugar or sugar crystal sprinkles
1 tube pink decorator’s icing

Substitutions and Additions

These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this bunny cupcake recipe!

CUPCAKES: Feel free to utilize your preferred yellow or white cupcake recipe, any variety of boxed cake mix, or pre-made cupcakes available at the grocery store.
ICING: Homemade buttercream or any firm-textured icing suitable for piping will work perfectly. Convenient tubes of green icing are effortlessly applied by screwing the piping tips directly onto the tube. Alternatively, you can use plain white icing and tint portions with pink and green gel food coloring. If your icing is too thin, simply incorporate additional powdered sugar until it reaches the desired consistency.

How to make Easter Bunny Cupcakes

FIRST STEP: Preheat the oven according to cake mix instructions. In a large bowl, combine cake mix, eggs, water, and oil. Beat with an electric mixer or stand mixer on medium speed for 2 to 3 minutes until fluffy and well combined.

SECOND STEP: Line a muffin tin with cupcake liners and fill each liner ⅔ of the way full with cake batter. Bake according to the cake mix package instructions for approximately 15 minutes in the preheated oven.

Pro Tip

Non-stick or parchment paper cupcake liners to prevent your cupcakes from adhering to the paper.

THIRD STEP: Allow cupcakes to cool completely.

FOURTH STEP: Use grass piping tip #233 attached to the green tube of icing or a piping bag fitted with the tip to pipe a mound of green grass on the top of each cupcake. Hold the tip close to the cupcake and squeeze the icing while pulling quickly outward and releasing pressure to make the grass strands.

FIFTH STEP: Cut about ⅓ off of the end of one standard marshmallow to make the bunny butt. You can also just leave it whole if you prefer.

Pro Tip

I found the ratio of the bunny butt to feet appealing by reducing the bunny butt marshmallow to about two-thirds of its original size.

SIXTH STEP: On the intact end of the marshmallow, place a dollop of white icing and dip into the sanding sugar to make a sparkly bunny tail. Press the cut end of the marshmallow into the grass on the cupcake.

SEVENTH STEP: Take a second marshmallow and snip on the diagonal to cut off two triangular-shaped marshmallow pieces – these will be the two feet – the cut side of each piece will be the bottoms of the feet.

EIGHTH STEP: Place the feet into the grass up against the bunny butt.

NINTH STEP: Use a small round piping tip attached to the pink tube of icing to pipe the pads of the feet.

TENTH STEP: Repeat for the remaining cupcakes.

These Easter cupcakes are absolutely adorable. The charming bunny bottoms and pairs of bunny feet are ideal for serving to little ones, delighting in the joy that lights up their eyes.

Frequently Asked Questions

Am I able to prepare icing for this recipe?

If you opt to make your own icing, ensure it is sufficiently thick to maintain the grass design. For vibrant colors, consider tinting it with gel food coloring.

Can I use my own cupcake recipe instead of store-bought?

You have the option to use homemade, boxed, or store-bought cupcakes for this recipe, all of which will result in a delicious treat.

Can I freeze these cupcakes?

These cupcakes freeze nicely, but it's advisable to hold off on adding the bunny butt decorations until you're ready to serve them.

Storing this Recipe

ON THE COUNTER: Keep this Easter dessert at room temperature on the countertop for up to a week.

IN THE FRIDGE: Alternatively, you can store the cupcakes in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: Easter bunny cupcakes can also be frozen, although it's best to freeze them without decorations. Thaw on the counter and add the decorations once you're ready to serve them.

More Desserts Easter Recipes

Bunny Butt Cupcakes

Bunny Butt Cupcakes make for a simple yet delightful Easter dessert. Featuring moist cupcakes topped with an adorable decoration, they're bound to be a big hit!

Did you try this recipe?Let our readers know how it turned out by !

5 from 4 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings

Calories 212 kcal

Ingredients

CUPCAKES

1 package yellow cake mix
3 large eggs
1 cup water

BUNNY BUTT DECORATIONS

1 tube green decorator's icing
48 marshmallows (regular sized)
16 ounces white frosting
1 tube pink decorator's icing
white sanding sugar or sugar crystal sprinkles

DIRECTIONS

In a mixing bowl, combine cake mix, eggs, water, and oil. Beat with a hand mixer or stand mixer for 2 to 3 minutes until fluffy and well combined.
In a mixing bowl, combine cake mix, eggs, water, and oil. Beat with a hand mixer or stand mixer for 2 to 3 minutes until fluffy and well combined.
Allow cupcakes to cool completely.
Use grass piping tip #233 attached to the green tube of icing or a piping bag fitted with the tip to pipe a mound of grass on the top of each cupcake. Hold the tip close to the cupcake and squeeze icing while pulling quickly outward and releasing pressure to make the grass strands.
Cut about ⅓ off of the end of one standard marshmallow to make the bunny butt. You can also just leave it whole.
On the intact end of the marshmallow, place a dollop of white icing and dip it into the sanding sugar to make a sparkly bunny tail. Press the cut end of the marshmallow into the grass on the cupcake.
Take a second marshmallow and snip on the diagonal to cut off two triangular-shaped marshmallow pieces – these will be the two feet – the cut side of each piece will be the bottoms of the feet.
Place the feet into the grass up against the bunny butt.
Use a small round piping tip attached to the pink tube of icing to pipe the pads of the feet.
Repeat for the remaining cupcakes.

Notes

Use non-stick or parchment paper cupcake liners to make sure your cupcakes don’t stick to the paper.
I liked the proportion of the bunny butt to feet by cutting the bunny butt marshmallow to about ⅔ its size. But it’s not necessary.

Decorations inspired by: I Am Baker

Nutrition

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