Bunny Cupcakes. Recipe

I’ve created Easter Bunny Cupcakes with marshmallow ears and a clever decorating trick that turns them into a hands-on project the whole family can join.

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I make Marshmallow Bunny Cupcakes every Easter and they always turn into a hilarious mess. I smear a generous bit of unsalted butter into the frosting, press on sweetened shredded coconut for the fur, then hand over the marshmallow ears and let the kids go wild.

I call some of them Bunny Cupcakes With Marshmallow Ears because, well, naming things helps sell the chaos. There’s a little surprise trick that makes them look way fancier than they are, you’ll notice it when you see the photos.

Cute, slightly messy, and impossible not to poke at before you eat.

Ingredients

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All-purpose flour: Main structure, mostly carbs, small protein, low fiber unless whole grain, kind of bland.
Granulated sugar: Pure simple carbs, adds sweetness and quick browning, no real nutrients, instant energy.
Unsalted butter: Rich in fat and flavor, gives tenderness and moisture, high in saturated fat though.
Eggs: Packed with protein, help bind and leaven, adds richness and some vitamins, very versatile.
Whole milk: Adds fat and calcium, makes batter tender, provides lactose carbs and extra creaminess.
Shredded coconut: Gives texture like fur, has fiber and healthy fats, slightly sweet and chewy.
Marshmallows: Mostly sugar and air, make ears soft and puffy, not nutrient dense at all.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened (for batter)

2 large eggs, room temperature

1/2 cup whole milk

2 teaspoons vanilla extract

1 cup (2 sticks) unsalted butter, softened (for frosting)

3 to 4 cups powdered sugar, give or take

2 to 3 tablespoons heavy cream or milk (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt

Pink gel food coloring

2 cups sweetened shredded coconut (for “fur”)

12 large marshmallows (for ears)

Pink sanding sugar or pink sprinkles (for inner ears)

24 mini chocolate chips or black decorating gel (for eyes)

12 small pink candies or jellybeans (for noses)

12 thin black licorice strands or chocolate sprinkles (for whiskers)

How to Make this

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1. Preheat oven to 350 F and line a 12 cup muffin tin with liners.

2. In a bowl cream 1/2 cup softened butter with 1 cup granulated sugar until light and a bit fluffy, then beat in the 2 large eggs one at a time and 2 teaspoons vanilla.

3. In another bowl whisk 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Add the dry mix to the butter mixture in two or three additions, alternating with 1/2 cup whole milk, beginning and ending with the dry. Mix just until combined, dont overmix.

4. Divide batter among liners about 2/3 full. Bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely.

5. Make the frosting: beat 1 cup (2 sticks) softened butter until creamy. Gradually add 3 cups powdered sugar, then 1 teaspoon vanilla, a pinch of salt and 2 tablespoons heavy cream. Beat until light and fluffy, add more powdered sugar if you want it stiffer or a little more cream if too stiff. Reserve a tablespoon or two of frosting and tint that small portion with pink gel coloring for the inner ears.

6. Frost each cooled cupcake with a generous dome of white buttercream using an offset spatula or a piping bag with a large round tip. Immediately press sweetened shredded coconut into the frosting to create fluffy “fur”. Press gently so the coconut sticks.

7. Make ears: cut each of the 12 large marshmallows in half diagonally to make two ear shapes. Dip the cut side into pink sanding sugar then stick each pair into the top back of a cupcake so they stand up. If marshmallows are gooey, chill them 5 minutes first to make cutting easier.

8. Add faces: press two mini chocolate chips into each cupcake for eyes or pipe tiny dots of black decorating gel. Place one small pink candy or jellybean in the center for the nose.

9. Add whiskers: tuck 2 or 3 thin black licorice strands into each side of the nose or press thin chocolate sprinkles to look like whiskers. Trim licorice so it looks neat.

10. Chill the cupcakes 15 to 30 minutes so the frosting firms and the decorations set. Serve at room temp. Quick hacks: if frosting is too soft chill briefly, and if you want a golden fur, toast the shredded coconut in a dry pan for 3 to 4 minutes stirring constantly before applying.

Equipment Needed

1. Oven (preheat to 350 F)
2. 12-cup muffin tin with paper liners
3. Two mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer (or a strong arm and a whisk)
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding and scraping)
7. Offset spatula or piping bag with a large round tip (for domed frosting)
8. Wire cooling rack
9. Sharp knife and small cutting board (for cutting marshmallows)

FAQ

How long do these make ahead cupcakes last and how should I store them?

Bake and cool completely. Unfrosted cupcakes keep at room temp in an airtight container for about one day or in the freezer up to two months. Once frosted, store in the fridge for up to three days. If you want the coconut to stay fluffy, add it right before serving and let chilled cupcakes sit at room temp for 30 to 60 minutes before eating.

How do I get the shredded coconut to stick and look like real bunny fur?

Use slightly tacky frosting so the coconut grabs. Press the coconut on with your fingers or a small spoon. For pink-tinted fur, toss coconut with a couple drops of pink gel color until evenly coated and let it dry on parchment for a few minutes. If frosting seems too soft, chill the cupcakes for 10 to 15 minutes so the coconut stays put.

What's the easiest way to make marshmallow ears and get the pink inner ear sparkle?

Cut each large marshmallow in half on the diagonal so you get an oval shape. Press the cut side into pink sanding sugar to make the inner ear. Use a small dab of frosting to glue each ear into the top of the cupcake. If you want ears to stand straighter, chill the frosted cupcakes first so the frosting is firmer before inserting the ears.

How do I make the buttercream firm enough to hold coconut and decorations without tasting dry?

Start with the recipe amounts and add powdered sugar a little at a time to reach a pipeable but sturdy texture. Use less heavy cream if you need it stiffer. Chill the frosting briefly after spreading to set it. For extra stability, a teaspoon of meringue powder whipped in helps, but it is optional.

Any quick allergy or ingredient swaps if someone cant have eggs, dairy or coconut?

For eggless cupcakes try 1/4 cup applesauce per egg or a commercial egg replacer. Use vegan butter and plant milk to make them dairy free. If you cant use coconut for the fur, try white sprinkles, shredded white chocolate, or finely crushed vanilla wafers tinted pink.

What temp and time should I bake these, and how many do the ingredients make?

Preheat oven to 350 F. Line a 12-cup muffin tin and fill each about two thirds full. Bake for about 18 to 22 minutes or until a toothpick comes out clean. This batch makes roughly 12 cupcakes.

Bunny Cupcakes. Recipe Substitutions and Variations

All-purpose flour: swap for a 1:1 gluten-free all-purpose blend that already has xanthan gum (if it doesn’t, add 1/4 tsp xanthan gum per cup). Measurements stay the same, texture will be a bit different but still good.
Unsalted butter (for batter): use neutral oil (canola, vegetable) cup for cup. The cupcakes will be moister and a tad denser, it’s not gonna taste as buttery though.
Whole milk: replace with buttermilk 1:1 for a tangier, more tender crumb, or use unsweetened almond milk 1:1 for dairy-free. Either works without changing other amounts.
Sweetened shredded coconut (for “fur”): use piped buttercream with a grass tip to mimic fur, or swap for finely grated white chocolate about the same volume. Both give the fluffy look if you don’t like coconut.

Pro Tips

1) Measure flour the right way or your cupcakes will turn out dense. Scoop flour into a measuring cup with a spoon then level it off, or even better use a scale. Also make sure your butter and eggs are actually at room temp, they mix way better that way.

2) Dont overmix the batter. Mix just until you dont see streaks of flour, overworking develops gluten and makes them chewy. Scrape the bowl well so you dont end up with pockets of dry flour.

3) Get your frosting texture spot on by starting with less powdered sugar and adding more only if you need stiffness. Sift the sugar first to avoid lumps. If the buttercream is too soft chill the frosted cupcakes briefly to firm them, if its too stiff add tiny splashes of cream. For hot kitchens add 1 to 2 teaspoons meringue powder or a pinch of cornstarch to help stabilize it.

4) Decor hacks: chill marshmallows 5 minutes before cutting so they slice clean, and use a dab of frosting behind each ear to lock them in place. Toast the coconut in a dry pan for 3 to 4 minutes if you want golden fur, but press it gently into the frosting or it will fall off. Use tweezers for tiny candies and trim licorice whiskers for a neater look.

Recipe by Samantha Dalling

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I’ve created Easter Bunny Cupcakes with marshmallow ears and a clever decorating trick that turns them into a hands-on project the whole family can join.

Servings

servings

Calories

687

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 12-cup muffin tin with paper liners
3. Two mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer (or a strong arm and a whisk)
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding and scraping)
7. Offset spatula or piping bag with a large round tip (for domed frosting)
8. Wire cooling rack
9. Sharp knife and small cutting board (for cutting marshmallows)

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened (for batter)
2 large eggs, room temperature
1/2 cup whole milk
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, softened (for frosting)
3 to 4 cups powdered sugar, give or take
2 to 3 tablespoons heavy cream or milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt
Pink gel food coloring
2 cups sweetened shredded coconut (for "fur")
12 large marshmallows (for ears)
Pink sanding sugar or pink sprinkles (for inner ears)
24 mini chocolate chips or black decorating gel (for eyes)
12 small pink candies or jellybeans (for noses)
12 thin black licorice strands or chocolate sprinkles (for whiskers)

Directions

Preheat oven to 350 F and line a 12 cup muffin tin with liners.
In a bowl cream 1/2 cup softened butter with 1 cup granulated sugar until light and a bit fluffy, then beat in the 2 large eggs one at a time and 2 teaspoons vanilla.
In another bowl whisk 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Add the dry mix to the butter mixture in two or three additions, alternating with 1/2 cup whole milk, beginning and ending with the dry. Mix just until combined, dont overmix.
Divide batter among liners about 2/3 full. Bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely.
Make the frosting: beat 1 cup (2 sticks) softened butter until creamy. Gradually add 3 cups powdered sugar, then 1 teaspoon vanilla, a pinch of salt and 2 tablespoons heavy cream. Beat until light and fluffy, add more powdered sugar if you want it stiffer or a little more cream if too stiff. Reserve a tablespoon or two of frosting and tint that small portion with pink gel coloring for the inner ears.
Frost each cooled cupcake with a generous dome of white buttercream using an offset spatula or a piping bag with a large round tip. Immediately press sweetened shredded coconut into the frosting to create fluffy "fur". Press gently so the coconut sticks.
Make ears: cut each of the 12 large marshmallows in half diagonally to make two ear shapes. Dip the cut side into pink sanding sugar then stick each pair into the top back of a cupcake so they stand up. If marshmallows are gooey, chill them 5 minutes first to make cutting easier.
Add faces: press two mini chocolate chips into each cupcake for eyes or pipe tiny dots of black decorating gel. Place one small pink candy or jellybean in the center for the nose.
Add whiskers: tuck 2 or 3 thin black licorice strands into each side of the nose or press thin chocolate sprinkles to look like whiskers. Trim licorice so it looks neat.
Chill the cupcakes 15 to 30 minutes so the frosting firms and the decorations set. Serve at room temp. Quick hacks: if frosting is too soft chill briefly, and if you want a golden fur, toast the shredded coconut in a dry pan for 3 to 4 minutes stirring constantly before applying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.