Bunny Butt Cupcakes are the kind of dessert that make people smile before they even take a bite. Maybe you want something cute for a class party, or your family asked for an easy Easter dessert that still feels special. I’ve been there, staring into my pantry and hoping I can pull off something fun without spending all day decorating. These little cupcakes look fancy, but they’re simple enough to make on a weeknight. You’ll get soft vanilla cupcakes, fluffy frosting, and an adorable bunny backside peeking out. Let’s make your spring table a little more joyful with minimal stress.
Instructions for Bunny Butt Cupcakes
Make the cupcake base
Preheat your oven to 350°F and line a standard muffin tin with 12 paper liners. If your kitchen runs cool, pull eggs and butter out now so they come closer to room temperature. In a bowl, whisk 1 and 1/2 cups all purpose flour, 1 teaspoon baking powder, and a pinch of salt. In another bowl, beat 1/2 cup softened unsalted butter with 3/4 cup sugar until pale and fluffy. Add 2 eggs, one at a time, then 2 teaspoons vanilla. Stir in the dry ingredients and 1/2 cup milk in turns, starting and ending with dry. Mix just until combined.
Divide batter evenly among the liners. Bake 18 to 20 minutes, or until tops spring back and a toothpick comes out clean. Do not overbake or the cupcakes will dry out. Let them cool in the pan 5 minutes, then move to a rack. Cool completely before frosting or the decorations will slide.
Whip the frosting
Beat 1 cup unsalted butter until very smooth. Add 3 cups powdered sugar, a pinch of salt, and 2 to 3 tablespoons milk or cream. Mix on low until it starts coming together, then raise the speed and beat until fluffy. Add 1 teaspoon vanilla. If the frosting looks stiff, beat in another teaspoon of milk. If it’s too soft, add more powdered sugar by the tablespoon. You want a thick, spreadable texture that holds swirls.
Assemble the bunny bottoms
Frost each cupcake with a rounded mound. Press sweetened shredded coconut all over for a fuzzy look. For the bunny feet, slice a large marshmallow in half on the bias so you get two oval shapes. Dip the sticky sides into pink sprinkles to make paw pads, or dot on frosting and add mini pink candies. For the tail, roll a mini marshmallow in coconut and press it on top. Set the two feet at the base so they angle out a bit, like a bunny doing a clumsy hop. Gently press so everything sticks but does not squash the frosting.
If you prefer less coconut, use white sanding sugar for sparkle. Want a taller tail? Use a small ball of fondant or a white gumball. Work with cool hands and keep extra decorations in a small bowl so you can decorate quickly.
Pro tip: If your kitchen is warm, chill decorated cupcakes 10 minutes to set the frosting before moving them.
Ingredients & Substitutions
- All purpose flour 1 and 1/2 cups. Sub gluten free baking blend if needed, same amount.
- Baking powder 1 teaspoon to lift the batter. Fresh is best.
- Salt pinch for balance.
- Unsalted butter 1/2 cup for cupcakes, 1 cup for frosting. Salted butter works, just reduce added salt.
- Granulated sugar 3/4 cup for batter.
- Eggs 2 large, room temperature helps the texture.
- Vanilla extract 3 teaspoons total, divided between batter and frosting.
- Milk or cream about 1/2 cup for batter and 2 to 3 tablespoons for frosting. Dairy free milk works too.
- Powdered sugar 3 to 4 cups for frosting, depending on thickness.
- Sweetened shredded coconut about 1 to 1 and 1/2 cups for decorating.
- Large marshmallows 6 to 8 for bunny feet, sliced in half.
- Mini marshmallows 12 for tails, or use fondant pearls.
- Pink sprinkles or sanding sugar for paw pads. Pink candy melts or mini candies also work.
- Mini chocolate chips or black writing gel optional for tiny toe details.
Smart swaps
Short on time? Use a vanilla cake mix and follow box directions for 12 cupcakes. The decorations carry the look, so no one will mind. Not a coconut fan? Crush white chocolate wafers or use fine white sprinkles for a similar fluffy effect. Want a richer flavor? Fold 1/2 cup mini white chocolate chips into the batter. If you love citrus, add 1 teaspoon lemon zest to the frosting for a bright twist.
To make the decorations ahead, cut marshmallows and dip them in sprinkles. Store in an airtight container at room temp for up to 2 days. When ready, simply frost and assemble. These Bunny Butt Cupcakes are designed to be flexible and fun, not fussy.
“I made these for our neighborhood egg hunt, and people actually squealed when they saw them. My kids helped with the marshmallow feet, and it was the easiest holiday baking win I’ve had in years.”
Tips for Customizing Bunny Butt Cupcakes
Color play is everything. If you want pastel vibes, tint the frosting a very light blue, mint, or lavender. Keep the bunny feet and tails white for contrast. Use gel food coloring so you do not thin the frosting. For a speckled look, stir in a pinch of cocoa to half the frosting, then swirl it with the white on top of each cupcake.
Flavor lovers, go wild. Swap vanilla for almond or coconut extract in the frosting for a bakery style finish. Add 2 tablespoons of strawberry jam to the frosting for a fruity twist and a blush color. If chocolate is your thing, make chocolate cupcakes and keep the decorations the same. The dark cupcake under a white bunny tail looks playful and delicious.
Make it classroom friendly. For nut free needs, skip almond extract and check sprinkle labels. For dye free, use finely crushed freeze dried strawberries for pink paw pads and a pinch of beet powder for color in frosting. If you need dairy free, use vegan butter and plant based milk. Always taste as you go so the final flavors are balanced and sweet, not cloying.
Presentation matters. Arrange the cupcakes on a tray covered with green shredded paper or dyed coconut to look like grass. Add a few mini chocolate eggs around the edges. If you want a centerpiece, stack cupcakes on a tiered stand and tuck tiny flowers between them. A little staging turns simple treats into a party moment.
Hosting a crowd? Bake two batches and freeze one unfrosted. Decorate the morning of your event so everything looks fresh and perky.
Storage Recommendations
- Room temp: Keep decorated cupcakes in an airtight container up to 24 hours. Avoid direct sun or heat.
- Refrigerator: Store Bunny Butt Cupcakes up to 3 days if your room is warm or your frosting is very soft. Let them sit out 20 minutes before serving for best texture.
- Freezer: Freeze unfrosted cupcakes up to 2 months, wrapped well. Thaw at room temp, then decorate.
- Make ahead: Frosting can be made 3 days ahead and chilled. Rewhip briefly before using to get it fluffy again.
- Transport: Place each cupcake in a tall container or use a cupcake carrier. Chill 15 minutes before traveling so decorations stay put.
Related Recipes for Easter Celebrations
If you are building a holiday dessert table, mix textures and colors so everything feels festive. A simple batch of lemon bars adds sunshine and cuts the sweetness with tart edges. Chocolate nests made with chow mein noodles and melted chocolate are easy for kids to shape, and they hold candy eggs perfectly.
Carrot cake cupcakes with cream cheese frosting are always a hit, especially if you top them with tiny carrot candies or shaved coconut. Sugar cookies in egg shapes, finished with pastel icing, give you a blank canvas for decorating with little artists. And if brunch is part of your plan, a make ahead overnight French toast casserole saves time in the morning while your oven does the work.
Common Questions
How far in advance can I decorate?
Prepare decorations up to 2 days ahead and store airtight. Frost and assemble the day you serve for the freshest look.
Can I use store bought frosting?
Yes. Whip it with a splash of vanilla to improve flavor and texture. Add more powdered sugar if you need it thicker for shaping.
What if I do not like coconut?
Use white sprinkles, crushed vanilla wafers, or finely grated white chocolate to mimic fur.
How do I get clean marshmallow cuts?
Dip the knife in warm water and wipe between cuts. The warm blade helps slice neatly without sticking.
How many cupcakes does this make?
About 12 standard cupcakes. If you fill liners higher, you may get 10, so keep an eye on bake time.
Ready to Bake and Celebrate
You now have everything you need to make Bunny Butt Cupcakes that look adorable and taste even better. Keep the process simple, lean on smart shortcuts when you need them, and enjoy the decorating part. These little bunny bottoms are guaranteed to get smiles, whether you are hosting brunch or dropping treats at a friend’s door. I hope this becomes your new spring tradition. 
Bunny Butt Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cute and festive Bunny Butt Cupcakes perfect for Easter celebrations, easy enough to make on a weeknight.
Ingredients
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk or cream
- 3 to 4 cups powdered sugar
- 1 cup unsalted butter for frosting
- 1 and 1/2 cups sweetened shredded coconut
- 6 to 8 large marshmallows (for bunny feet)
- 12 mini marshmallows (for tails)
- Pink sprinkles
Instructions
- Preheat your oven to 350°F and line a standard muffin tin with 12 paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter with sugar until pale and fluffy. Add eggs one at a time and then stir in vanilla.
- Alternate adding the dry ingredients with milk, starting and ending with dry.
- Divide batter among the liners and bake for 18 to 20 minutes, until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- For the frosting, beat unsalted butter until smooth, then add powdered sugar and a pinch of salt. Mix on low until combined, then beat until fluffy. Add vanilla and adjust consistency with more milk or sugar as needed.
- Frost each cupcake with a mound of frosting and press coconut on top.
- For bunny feet, slice marshmallows, dip in pink sprinkles and place on the cupcake. Roll a mini marshmallow in coconut for the tail and position it on top.
Notes
You can customize the cupcakes with different extracts or flavors. Use fondant or candy for decoration as desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg