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Vanilla cupcake decorated as a bunny with marshmallow ears, chocolate chip eyes, and a pink candy nose, surrounded by pink jelly beans on a white plate.
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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.
Prep Time25 minutes
Cook Time18 minutes
Cool Time30 minutes
Total Time1 hour 13 minutes
Course: Cupcakes
Cuisine: American
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.
    A glass bowl filled with flour sits on a white surface, surrounded by bowls of pink sugar, chocolate chips, and other baking ingredients.
  • In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
    A mixing bowl with creamed butter and sugar, surrounded by ingredients like marshmallows, sugar, pink sprinkles, chocolate chips, vanilla, and milk in glass containers.
  • Add eggs one at a time, mixing well after each addition, then stir in vanilla.
    A mixing bowl with creamed ingredients and vanilla extract, surrounded by bowls of sugar, pink sprinkles, chocolate chips, marshmallows, and red candies.
  • Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
    A stand mixer bowl with partially mixed batter, surrounded by bowls of sugar, flour, chocolate chips, marshmallows, pink sprinkles, and red candy.
  • Divide batter evenly among liners, filling each about two-thirds full.
    A muffin tray with 12 cupcake liners filled with batter is on a table, surrounded by bowls of pink sugar, mini chocolate chips, marshmallows, shredded coconut, and red candies.
  • 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.
    A metal mixing bowl with creamy batter and a paddle attachment, surrounded by sugar, chocolate chips, and pink-topped marshmallows.
  • 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.
    A hand holds a cupcake with white frosting and sugar; more frosted cupcakes on a cooling rack, with bowls of pink candies and chocolate chips in the background.
  • 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.
    A paring knife and two red jellybeans, one cut in half, are on a white plate with a glass bowl of more jellybeans partially visible at the bottom right.
  • 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.
    Cupcakes decorated as bunny faces with pink ears, red noses, and chocolate eyes, arranged on a wire cooling rack.

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.

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