Bunny Butt Cupcakes
The Cutest Easter Treat You’ll Ever Make!
When it comes to adorable Easter desserts, it doesn’t get much cuter than Bunny Butt Cupcakes. These whimsical treats are the perfect addition to your Easter brunch table, a springtime birthday party, or any festive gathering where you want to impress with minimal effort. Whether you’re searching for bunny cupcakes, Easter cupcakes, or fun Easter cake ideas, this recipe is guaranteed to be a crowd-pleaser. Plus, it’s so easy, even beginner bakers can whip up a batch with confidence!
Why You’ll Love These Bunny Cupcakes
- Adorably Festive: Who can resist a cupcake topped with a little bunny bottom? These bunny cupcakes for Easter will be the talk of your holiday celebration.
- Insanely Easy: Using a boxed cake mix keeps things simple without sacrificing flavor. If you love easy recipes, check out my 32 Insanely Easy Easter Brunch Ideas for more inspiration!
- Customizable: Change up the sprinkles or frosting colors to match your party theme—they’re not just for Easter! They also make a fun birthday bunny cake.
Ingredients You’ll Need
For the cupcakes:
- 1 package white or yellow cupcake mix
- 1 cup water
- 1/2 cup oil
- 3 eggs
For the frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 teaspoon salt
- 3 tablespoons milk
For the decoration:
- 1/4 cup white chocolate or candy melts
- 1/4 cup pink candy melts
- 1/2 cup green sprinkles or Easter-themed sprinkles
Need more Easter Ideas? Check out this recipe while you’re here!
3 Ingredient Biscuits: These fluffy, buttery biscuits come together in no time and are great for Easter brunch.
How to Make Bunny Butt Cupcakes
*printable recipe card is available at the bottom of this page
Step One: Bake the Cupcakes
Preheat your oven to 350°F and line a standard muffin tin with cupcake liners. In a stand mixer, combine the cake mix, water, oil, and eggs. Mix well, scraping down the sides, for about 2 minutes until smooth. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 14-16 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before decorating.
Step Two: Make the Bunny Decorations
While your cupcakes are cooling, it’s time to create the bunny butts! Melt the white chocolate or candy melts in the microwave, stirring until smooth. Transfer to a piping bag. Repeat with the pink candy melts.
On a parchment-lined surface, pipe small flower shapes with the white chocolate to create the bunny tails. For the feet, pipe ovals with the white chocolate—you’ll need two per cupcake, plus extras in case of breakage. Use the pink candy melts to add three small dots for the toes and a larger oval for the pad of the foot. Let the decorations set completely before carefully removing them from the parchment.
Step Three: Make the Frosting
In the bowl of a stand mixer, combine half of the powdered sugar with the softened butter, vanilla, and salt. Mix on low speed until combined, scraping the sides frequently. Add the remaining powdered sugar and milk. Mix on low until incorporated, then increase the speed to medium and whip until the frosting is smooth and fluffy.
Step Four: Assemble the Bunny Butt Cupcakes
Spread the sprinkles out on a plate or shallow bowl. Using an offset spatula, spread a thin layer of frosting over the top of each cupcake. Roll the frosted tops in the sprinkles to coat the edges. Transfer the remaining frosting to a piping bag fitted with a large round tip.
Pipe a large mound of frosting in the center of each cupcake. Place a bunny tail on top of the mound and position two feet pointing downward at the front. Your bunny cupcakes are ready to hop onto the dessert table!
Another great spring dessert…
Pineapple Upside Down Cake: A retro classic that’s always a hit at spring gatherings.
Tips for Perfect Easter Cupcakes
- Make Ahead: These Easter cupcakes can be made a day in advance. Store them in an airtight container in the fridge for up to 3 days.
- Get Creative: Use different colors of candy melts or sprinkles to match your Easter brunch or birthday party theme.
- Kid-Friendly: This is a fun recipe to make with kids—they’ll love decorating their own bunny cupcakes!
Easter breakfast recipe…
Overnight French Toast Casserole: Make your Easter morning stress-free with this easy, make-ahead breakfast casserole.
Final Thoughts
These Bunny Butt Cupcakes are the ultimate Easter dessert—cute, delicious, and so much fun to make! Whether you’re bringing them to a family brunch, sharing them with friends, or simply enjoying them at home, they’re sure to bring smiles all around.
If you make these cupcakes, I’d love to see them! Tag me on Instagram or share your creations on Facebook. Happy Easter, and happy baking!
Don’t forget the perfect Easter side dish:
Honey Glazed Carrots: A sweet and savory side dish that pairs perfectly with any Easter meal.
Storage Tip: Store your bunny cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best flavor.
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Bunny Butt Cupcakes
Ingredients
For the cupcakes
- 1 pkg white or yellow cupcake mix
- 1 cup water
- ½ cup oil
- 3 eggs
For the frosting
- 4 cup powdered sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla
- 1 teaspoon salt
- 3 Tablespoon milk
For the decoration
- ¼ cup white chocolate or candy melts
- ¼ cup pink candy melts
- ½ cup green sprinkles / Easter sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners. Set aside.
- In the bowl of a stand mixer, combine the cake mix, water, oil and eggs. Mix well, scraping down the sides often, for about 2 minutes or until smooth.
- Divide the batter between each cupcake liner, filling each about ⅔ full.
- Bake in the preheated oven for approximately 14-16 minutes or until golden brown and the center is set. Allow to cool completely before decorating.
- For the decorations – melt the white chocolate in a small microwave safe bowl and stir until smooth. Transfer to a piping bag. Repeat with the pink candy melts.
- Spread a piece of parchment across your work surface.
- Using the melted white chocolate, pipe a small flower shaped cotton-tail shape for the bunny’s tail. We recommend piping more than you think you’ll need in case of breakage.
- Next, use the white chocolate to pipe an oval for each bunny foot – you’ll need two per cupcake, plus extra for breakage.
- Follow up with three or four small points of the pink candy melts toward the top of each bunny foot as well as a larger oval in the center for the pad of the paw.
- Allow the candy melts to set completely before attempting to carefully remove from the parchment.
- For the frosting – in the bowl of a stand mixer, combine about half of the powdered sugar with the softened butter, vanilla and salt.
- Mix on low until combined, scraping the sides often.
- Add in the remaining powdered sugar and the milk.
- Mix on low until combined. Scrape down the sides and then bump up the speed to medium and continue to whip until the frosting is smooth and fluffy.
- Once cupcakes are cool, spread the sprinkles on a plate or shallow bowl.
- Using an offset spatula or similar, spread a thin layer of frosting over the top of each cupcake. Immediately roll the outside edges in the sprinkles. Set aside and continue with the rest of the cupcakes.
- Transfer the remaining frosting to a piping bag fitted with a large round tip.
- Pipe a large round mound of frosting in the center of each cupcake.
- Place a bunny tail on the top of the frosting mound and two feet pointing down toward the front side of the frosting mound.
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