Bunny Butt Cupcakes – The Cutest Easter Treat

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A plate of Bunny Butt Cupcakes decorated with coconut, marshmallow tails, and pink candy feet

These Bunny Butt Cupcakes are an adorable and festive Easter dessert, featuring soft vanilla cupcakes, fluffy buttercream, and marshmallow bunny decorations! With their playful bunny tails and tiny paws, these cupcakes are perfect for Easter celebrations, spring parties, or a fun baking project with kids!

Ingredients:

The Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

The Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Few drops pastel food coloring (pink, blue, or purple, optional)

For Decoration:

  • 12 large marshmallows (for bunny tails)
  • 24 mini marshmallows or fondant pieces (for bunny feet)
  • Pink sprinkles or pink edible marker (for bunny paw details)
  • Shredded coconut (optional, for a fluffy “fur” effect!)

Preparation:

1: Bake the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add flour mixture, alternating with milk, and mix until combined.
  6. Divide batter evenly among 12 cupcake liners, filling each ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely before frosting.

2: Prepare the Buttercream Frosting

  1. In a large bowl, beat butter until smooth and creamy (about 2 minutes).
  2. Gradually add powdered sugar, 1 cup at a time, mixing until fluffy.
  3. Add vanilla extract and heavy cream/milk, then beat until light and fluffy.
  4. If using food coloring, divide frosting and tint each portion pastel pink, blue, or purple.

3: Assemble the Bunny Butts

1. Frost the Cupcakes

  1. Pipe or spread a generous amount of buttercream frosting onto each cupcake.
  2. If using, sprinkle shredded coconut over the frosting for a fluffy bunny fur effect.

2. Make the Bunny Tails & Feet

  1. Place one large marshmallow in the center of each cupcake—this will be the bunny’s fluffy tail.
  2. For bunny feet, cut mini marshmallows in half or use fondant ovals.
  3. Use pink sprinkles or a pink edible marker to draw the paw details on the bunny feet.
  4. Attach two feet per cupcake, positioning them below the bunny tail.

Storage & Shelf Life:

  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • If freezing, store undecorated cupcakes for up to 2 months and decorate after thawing.

Serving Suggestions:

  • Arrange on a colorful Easter platter for a festive display. 🌸
  • Add extra pastel sprinkles around each cupcake for extra charm!
  • Serve with hot cocoa or Easter punch for the perfect treat! 🐰

Tips for the Best Bunny Butt Cupcakes:

  1. Let the cupcakes cool completely before frosting to prevent melting.
  2. Use a piping bag for a fluffy, professional-looking frosting swirl.
  3. Attach the bunny feet carefully using frosting or a small dab of melted white chocolate.

Prep Time:

  • 20 minutes

Baking Time:

  • 18–22 minutes

Decorating Time:

  • 20 minutes

Total Time:

  • 1 hour

Nutritional Information (Per Serving – Approximate):

  • Calories: 320
  • Protein: 2g
  • Sugar: 28g
  • Sodium: 180mg

FAQs:

Q: Can I make these cupcakes in advance?

A: Yes! Bake the cupcakes 1–2 days ahead and store them in an airtight container before decorating.

Q: Can I use store-bought frosting?

A: Yes! You can use vanilla or cream cheese frosting for convenience.

Q: Can I make these without coconut?

A: Absolutely! Skip the coconut or use white sanding sugar for a similar effect.

Q: What’s the best way to attach the feet?

A: Use a small dab of melted chocolate or extra frosting to hold the bunny feet in place.

Conclusion:

These Bunny Butt Cupcakes are an adorable, easy, and fun Easter treat that will make everyone smile! With their fluffy coconut “fur,” marshmallow tails, and pink candy feet, they’re as cute as they are delicious! Make them for Easter brunch, school parties, or as a fun baking project with kids! 🐰💖✨

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A plate of Bunny Butt Cupcakes decorated with coconut, marshmallow tails, and pink candy feet

Bunny Butt Cupcakes – The Cutest Easter Treat

  • Author: Imili Johnson
  • Total Time: 1 hour
Print Recipe

Ingredients

Scale

Ingredients:

The Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

The Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Few drops pastel food coloring (pink, blue, or purple, optional)

For Decoration:

  • 12 large marshmallows (for bunny tails)
  • 24 mini marshmallows or fondant pieces (for bunny feet)
  • Pink sprinkles or pink edible marker (for bunny paw details)
  • Shredded coconut (optional, for a fluffy “fur” effect!)

Instructions

Preparation:

1: Bake the Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually add flour mixture, alternating with milk, and mix until combined.
  6. Divide batter evenly among 12 cupcake liners, filling each ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely before frosting.

2: Prepare the Buttercream Frosting

  1. In a large bowl, beat butter until smooth and creamy (about 2 minutes).
  2. Gradually add powdered sugar, 1 cup at a time, mixing until fluffy.
  3. Add vanilla extract and heavy cream/milk, then beat until light and fluffy.
  4. If using food coloring, divide frosting and tint each portion pastel pink, blue, or purple.

3: Assemble the Bunny Butts

1. Frost the Cupcakes

  1. Pipe or spread a generous amount of buttercream frosting onto each cupcake.
  2. If using, sprinkle shredded coconut over the frosting for a fluffy bunny fur effect.

2. Make the Bunny Tails & Feet

  1. Place one large marshmallow in the center of each cupcake—this will be the bunny’s fluffy tail.
  2. For bunny feet, cut mini marshmallows in half or use fondant ovals.
  3. Use pink sprinkles or a pink edible marker to draw the paw details on the bunny feet.
  4. Attach two feet per cupcake, positioning them below the bunny tail.
  • Prep Time: 20 minutes
  • Decorating Time: 20 minutes
  • Cook Time: 18–22 minutes

Nutrition

  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Protein: 2g

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