When it comes to Easter desserts, I love something that’s not only sweet and delicious but also playful and fun to look at. These bunny butt cupcakes check all those boxes. They’re soft, fluffy cupcakes topped with creamy frosting, and decorated to look like little bunny bottoms diving into the grass. The first time I made these for an Easter brunch, they completely stole the show — both kids and adults couldn’t stop smiling (or eating them).
They’re surprisingly simple to make, and with just a bit of creativity and a few fun toppings, you’ll have the most adorable dessert on the table. These are perfect for spring parties, Easter gatherings, or just a fun baking project with the kids.
Why I Love These Bunny Butt Cupcakes
- They’re as cute as they are delicious.
- Fun to make and decorate with kids.
- Perfect for Easter, spring parties, or baby showers.
- Easy to customize with your favorite cupcake and frosting flavors.
- A guaranteed conversation starter at any dessert table.
Ingredients You’ll Need
(Makes 24 cupcakes | Prep Time: 20 minutes | Bake Time: 20 minutes)
For the cupcakes:
- 1 box white or vanilla cake mix (plus ingredients listed on the box) or your favorite homemade vanilla cupcake recipe
For the frosting and decorations:
- 3 cups vanilla frosting (store-bought or homemade)
- Green food coloring (to tint the frosting for “grass”)
- 24 large marshmallows (for bunny feet and tails)
- Pink candy melts or pink icing (for paw prints)
- White sanding sugar or shredded coconut (for bunny tails)
- Mini marshmallows (optional, for tail puffs)
- Piping bag with grass tip for decorating
How I Make Bunny Butt Cupcakes (Step-by-Step)
- Bake the Cupcakes
I prepare the cupcake batter according to the package instructions (or use my favorite homemade recipe) and bake them until a toothpick comes out clean. Once baked, I let them cool completely on a wire rack. - Tint and Pipe the Frosting
I mix a few drops of green food coloring into my vanilla frosting until I get that fresh grass-green color. Then, I transfer the frosting into a piping bag fitted with a grass tip and pipe little tufts of “grass” onto each cupcake. - Make the Bunny Butts
I use large marshmallows for the bunny bottoms. I flatten two marshmallows for the feet and leave one round for the bunny tail. I dip the tail marshmallow in white sanding sugar or roll it in shredded coconut for a fluffy effect. - Add Paw Prints
Using pink candy melts or pink icing, I pipe tiny paw pads onto the marshmallow feet. This little detail makes the cupcakes extra adorable. - Assemble the Bunny Butts
I place one marshmallow (the tail) in the center of each frosted cupcake and arrange the two marshmallow feet below it, angled outward. - Serve and Enjoy
I love watching the smiles these cupcakes bring when they’re set on the table — they’re almost too cute to eat, but they always disappear fast!
My Tips for Perfect Bunny Butt Cupcakes
- Don’t overbake the cupcakes — keep them soft and moist for the best flavor.
- If piping frosting is intimidating, you can spread the green frosting with a spatula and sprinkle with green-tinted coconut for grass.
- Use food-safe tweezers to place small candy decorations for precision.
- Make the bunny feet and tails ahead of time so assembly is quick and easy.
Fun Variations I’ve Tried
- Using chocolate cupcakes with green frosting for a more earthy “garden” look.
- Making mini bunny butts using smaller marshmallows on mini cupcakes.
- Adding candy flowers or jelly beans around the grass for extra spring flair.
- Swapping vanilla frosting for cream cheese frosting for a tangy twist.
What I Serve with These Cupcakes
- A refreshing fruit salad for a light, spring-inspired dessert table.
- Lemon bars or strawberry shortcake for additional bright flavors.
- Iced tea or lemonade for easy sipping alongside sweet treats.
- Set on a dessert platter with pastel-colored cookies and chocolate eggs.
Frequently Asked Questions
Q: Can I make these cupcakes ahead of time?
A: Yes! Bake and frost the cupcakes the day before. Add the bunny decorations the day of serving so they stay fresh.
Q: What if I don’t have a piping bag?
A: No problem! You can spread the green frosting with a knife and sprinkle with green coconut or sanding sugar for a similar effect.
Q: Can I use different flavors of cupcakes?
A: Absolutely! Strawberry, lemon, or carrot cake cupcakes are all delicious choices for spring.
Q: How do I store these cupcakes?
A: Keep them in an airtight container at room temperature for up to two days or in the fridge for up to four days.
Why These Bunny Butt Cupcakes Deserve a Spot on Your Easter Table
These cupcakes are fun, festive, and almost too adorable to eat — almost. They’re perfect for adding a playful touch to your Easter dessert table and are always a hit with both kids and adults. Plus, they’re easy to make and even more fun to decorate. Whether you’re hosting an Easter brunch, bringing dessert to a spring party, or just looking for a creative weekend baking project, these bunny butt cupcakes are sure to delight.
I hope you give these a try and enjoy every sweet, whimsical bite. And if you come up with your own creative decorations or flavor twists, let me know — I love seeing how these little bunnies hop their way onto different tables!
Easy Bunny Butt Cupcakes That Are Cute, Delicious, and Perfect for Kids
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup vanilla frosting
- Coconut flakes (for grass)
- Chocolate candies (for bunny feet)
- Mini marshmallows (for bunny tails)
- Green food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Once cooled, frost the tops of the cupcakes with vanilla frosting.
- Sprinkle coconut flakes on top for grass, and use chocolate candies and mini marshmallows to create bunny feet and tails.
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