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Bunny cupcakes start with a simple vanilla cupcake and then the decorating turns them into a little row of characters! The cupcakes bake up nicely domed, which is essential to create the faces. Vanilla frosting gives you something to build on, coconut adds that fluffy “fur” look and marshmallows become the bunny ears. The faces are the fun part, since a tiny shift in the eyes or nose changes the whole expression. Once finished, they look so cute grouped together on a platter.
Why You’ll Love It
Bunny cupcakes are made with vanilla cake, fluffy buttercream, coconut coating and marshmallow ears for a festive Easter dessert.
Super cute: These bunny cupcakes are just adorable!
Easy process: Mixing and baking is simple so attention can stay on decorating.
Decorating fun: Most of the time goes into assembling details rather than mixing batter. Why not have a cupcake decorating party?
You may also enjoy sheep cupcakes, carrot bundt cake, bunny bait, lemon stuffed cupcakes, carrot roll cake and strawberry mousse tartlets.
Easter Bunny Cupcakes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla cake mix: Forms a consistent cupcake base that bakes evenly.
Whole milk: Using whole milk instead of water gives the boxed cake mix a richer, homemade flavor and a softer crumb.
Vegetable oil: Keeps the crumb soft after baking.
Eggs: Provide structure and lift.
Vanilla extract: Adds flavor to both cake and frosting.
Unsalted butter: Creates the foundation for the buttercream.
Powdered sugar: Thickens and sweetens the frosting.
Heavy cream: Adjusts frosting texture for piping.
Sweetened shredded coconut: Creates the bunny fur effect.
Marshmallows: Use large or jumbo marshmallows for the marshmallow bunny ears.
Pink sanding sugar: Adds color to the ears.
White almond bark: Secures decorations in place.
Edible candy eyes: Define the faces.
Pink M&M candies: I use these to make the bunnies’ noses.
How to Make Bunny Cupcakes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Bake the cupcakes: Prepare the batter using milk instead of water, bake until set, then cool completely.
Make the frosting: Beat the butter until pale, then blend in powdered sugar, cream and vanilla until fluffy.
Frost the cupcakes: Pipe a tall swirl of frosting onto each cooled cupcake.
Add the coconut: Roll each frosted cupcake in coconut until fully coated.
Prepare the ears: Cut marshmallows diagonally and coat the cut sides in pink sugar.
Attach details: Melt almond bark and use it to secure ears, eyes and noses.
Set before serving: Allow the decorations to firm up before arranging the cupcakes.
Substitutions and Variations
Cake base change: Yellow boxed cake mix can replace vanilla for your cute bunny cupcakes.
Easter sprinkles: Sanding sugar can be used instead.
Frosting swap: Store-bought buttercream works if you prefer not to make frosting.
Nose substitute: Pink jelly beans cut in half can replace M&M pink candy.
Eye alternative: Small frosting dots topped with chocolate sprinkles can be used instead of candy eyes.
White almond bark: Candy melts are a good substitute for the edible “glue”. You can use a thick buttercream instead, but it won’t hold as well as using almond bark.
Serving Suggestions
With savory Easter foods: Serve Easter bunny cupcakes after a main course of pizzagaina or torta Pasqualina, or with festive appetizers like deviled egg chicks and pane di Pasqua (Italian Easter bread).
With other sweet Easter treats: Enjoy them with spring pretzel bites and carrot cake bars.
With a cocktail: Try my coconut cottontail margaritas!
How to Store
Room temperature: Store these cute cupcakes an airtight container for up to 2 days.
Refrigerate: Keep covered for up to 5 days, then bring to room temperature before serving.
Freeze: Not recommended once decorated.
Top Tips
Whisk lightly: Whisking the batter instead of using a mixer keeps the crumb soft and fluffy.
Cool fully: Decorating warm cupcakes will soften the frosting and loosen details.
Work in batches: Decorating a few cupcakes at a time keeps the almond bark usable.
Gentle pressure: Press marshmallows lightly onto each Easter cupcake so the frosting keeps its shape.
Reserve frosting: A small amount is useful for touch-ups if needed.
Easter Bunny Cupcakes FAQs
The cupcakes can be baked a day in advance and decorated the day you plan to serve.
No. A piping bag, small knife and toothpick are enough.
Yes, all the decorating steps are simple, with supervision for younger kids.
Bunny Cupcakes with Marshmallow Ears Recipe
Bunny Cupcakes
Equipment
- 2 Cupcake Pans
- Electric Mixer or Stand Mixer
- Pastry Bag and Piping Tip
Ingredients
For the Cupcakes
- 1 Box vanilla cake mix, 15 ¼-Ounce
- 1 Cup whole milk, at room temperature
- ½ Cup vegetable oil
- 3 eggs, large, at room temperature
- 2 Teaspoons vanilla extract
For the Frosting
- 2 Sticks unsalted butter, 1 Cup, softened
- 4 Cups powdered sugar
- 3 Tablespoons heavy cream
- 2 Teaspoons vanilla extract
- ¼ Teaspoon kosher salt
For the Decorations
- 3 Cups sweetened shredded coconut
- 10 Ounces marshmallows, large
- ½ Cup pink sanding sugar, or pink sprinkles
- 2 Cubes white almond bark
- 36 edible candy eyes
- 18 pink M&Ms
Instructions
- Preheat your oven to 350°F.
- Line 2 standard muffin pans with 18 paper cupcake liners, then lightly mist the inside of each liner with nonstick cooking spray so the cupcakes release cleanly after baking.
Make the Cupcake Batter
- Whisk the vanilla cake mix with the milk, oil, eggs, and vanilla extract in a large bowl until the batter is smooth and quite thick.
- Fill each liner about ¾-full with batter.
Bake the Cupcakes
- Bake for 15 to 20 minutes until the tops are set and a cake tester or toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack and allow them to cool completely before frosting.
Make the Frosting
- Add the softened unsalted butter to a large mixing bowl and beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the butter looks pale and creamy.
- With your mixer running on low, add the powdered sugar, heavy cream, vanilla extract and kosher salt, scraping down the sides of the bowl once or twice so everything blends evenly.
- Turn the mixer back to medium and beat until the frosting looks smooth and fluffy.
- If it still feels too thick, mix in more heavy cream, a teaspoon at a time, until the buttercream spreads easily and holds its shape when piped.
Decorate the Bunny Cupcakes
- Transfer the frosting to a piping bag fitted with a large round or swirl tip, then pipe a tall swirl onto each cooled cupcake.
- Pour the sweetened shredded coconut into a shallow bowl and gently roll each frosted cupcake in the coconut so the buttercream is fully coated.
- Cut each marshmallow diagonally to create two bunny ears, then dip the sticky cut side of each marshmallow into Easter sprinkles. Set aside.
- Melt 2 cubes of white almond bark in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the marshmallow ears in the melted almond bark and gently press them into the tops of each cupcake.
- Use small dots of melted almond bark to attach 2 edible candy eyes and one pink M&M to the front of each cupcake to form the bunny face.
- Allow the almond bark to set for about 10 minutes before serving.
Notes
Cool fully: Decorating warm cupcakes will soften the frosting and loosen details.
Work in batches: Decorating a few cupcakes at a time keeps the almond bark usable.
Gentle pressure: Press marshmallows lightly onto each Easter cupcake so the frosting keeps its shape.
Reserve frosting: A small amount is useful for touch-ups if needed.
Nutrition
Adorable Easter bunny cupcakes bring personality to the dessert table through texture, shape and small details rather than elaborate techniques. The coconut creates volume, the marshmallows define the silhouette, and the faces give each cupcake its own expression. These easy bunny cupcakes are a dependable choice for an Easter gathering where presentation matters. This is a great recipe to get the kids involved, especially with the fun part, bunny decoration!
Other Recipes and Crafts to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
