Cute Bunny Cupcakes

If you need the cutest spring dessert ever, these Bunny Cupcakes are it! Soft vanilla cupcakes topped with fluffy frosting and decorated with marshmallow ears make the sweetest treat for Easter parties, school celebrations, or just a fun afternoon baking with the kids. They’re simple to make but look absolutely adorable on the dessert table.

I love recipes like this because they’re easy but still feel a little extra special. These cupcakes start with a classic homemade vanilla base that turns out soft and tender every time. Once they’re frosted and rolled in sanding sugar or coconut, the marshmallow bunny ears and little candy faces bring them to life. Honestly, they’re almost too cute to eat… almost.

If you’re planning a spring dessert spread, you might also like Carrot Cake Trifle, Chocolate Mini Eggs Cupcakes, or Cotton Candy Cookies. They all pair perfectly with these bunny cupcakes for a fun and festive dessert table.

Why You’ll Love This Recipe

• Adorably Festive: These cupcakes transform simple ingredients into the cutest bunny treats perfect for spring and Easter celebrations.
• Easy Homemade Cupcakes: The vanilla cupcake base is simple, soft, and comes together with pantry staples.
• Kid-Friendly Decorating: Kids love helping roll the cupcakes in sugar and adding the bunny faces.
• Perfect for Parties: These cupcakes look impressive but are surprisingly easy to assemble.

Ingredients

Cute Bunny Cupcakes

These Bunny Cupcakes are soft homemade vanilla cupcakes topped with creamy frosting and rolled in sweet sanding sugar for a fluffy bunny look. Finished with marshmallow ears and candy faces, they’re an adorable and festive dessert perfect for Easter celebrations, spring parties, or baking with kids.

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Course: Cupcakes

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 18 minutes minutes

Cool Time: 30 minutes minutes

Total Time: 1 hour hour 13 minutes minutes

Servings: 12 Cupcakes

Calories: 361kcal

Author: Wendy

Equipment

• 12 cup muffin pan
• Cupcake Liners
• mixing bowls
• Hand or Stand Mixer
• whisk
• Rubber Spatula
• Small offset spatula or spoon
• Sharp Knife

Ingredients

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

For the Frosting:

• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch salt

For the Decoration:

• Clear sanding sugar white jimmies, or coconut
• 12 large marshmallows
• Pink sanding sugar
• Mini chocolate chips for eyes
• Pink jelly beans for noses

Instructions

• Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, and salt.
  
• In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
  
• Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  
• Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
  
• Divide batter evenly among liners, filling each about two-thirds full.
  
• Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before decorating.
• For the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in vanilla, salt, and enough milk to reach a smooth, spreadable consistency.
  
• Frost each cooled cupcake generously with a small offset spatula or the back of a spoon.
• Flip the cupcake and roll gently in the clear sanding sugar, white jimmies, or coconut to create the fur.
  
• To create bunny ears, cut each marshmallow diagonally to make two oval shapes. Press the sticky cut sides into pink sanding sugar.
  
• To create the noses, use a sharp knife and carefully cut each jelly bean in half through the thickest part.
  
• Add a small amount of frosting to the flat bottom of the marshmallow to help it stick to the sanding sugar. Place two marshmallow pieces upright on top of each cupcake for ears.
• Add two mini chocolate chips for eyes and half a pink jelly bean for the nose.
• Serve the same day or store loosely covered at room temperature.
  

Notes

• Don’t overmix the batter once the flour is added to keep cupcakes tender.
• Fill cupcake liners about ⅔ full to prevent overflowing.
• Use freshly cut marshmallows for the ears so they stick easily.
• Press the ears gently into the frosting so they stand upright.
• Add the candy eyes and nose last for the cleanest look.

Storage

Storage: Store loosely covered at room temperature for up to 2 days.

Reheating: These cupcakes are best served at room temperature and do not need reheating.

Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before decorating.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 361kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 125mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 531IU | Calcium: 55mg | Iron: 1mg

Wendy’s Tips

• Use room temperature butter and eggs so the batter mixes smoothly and creates a lighter cupcake texture.
• When cutting the marshmallows for ears, dip your knife in powdered sugar to prevent sticking.
• Allow the cupcakes to cool completely before frosting so the frosting doesn’t melt.
• For extra fluffy “bunny fur,” roll the frosted cupcakes in sweetened shredded coconut instead of sanding sugar.
• If you want more color, try pastel sanding sugars for the bunny fur instead of white.
• A small offset spatula makes frosting the cupcakes much easier and neater.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.