I made Easter Bunny Cupcakes with marshmallow ear toppers, piped fur, and coconut that look like tiny edible pets you won’t regret demolishing.

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I’m obsessed with these cute Bunny Cupcakes for every sugar-hungry holiday. I love how simple Easter Cupcakes Easy ideas turn basic cupcakes into ridiculous little animals that actually look adorable.

I crave the texture when buttercream meets coconut fur or when marshmallow ears get that slightly toasted edge. But mostly I adore the way vanilla extract in the batter makes everything sing without being cloying.

And the little chocolate-chip eyes and pink candy noses make me feel like a kid stealing frosting from the bowl. Messy, sweet, totally extra.

Bring on the treats and more. I want another dozen please.

Ingredients

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Flour: the cupcake’s backbone, makes it tender and not crumbly.
Sugar: keeps it sweet and gives a fine crumb.
Baking powder: gives lift so cupcakes aren’t flat and sad.
Baking soda: helps browning and balances acidic ingredients.
Salt: brightens flavors, it’s subtle but essential.
Butter: adds richness and that cozy, buttery bite.
Eggs: provide structure and make them springy.
Buttermilk: tangy moisture, makes crumb soft and pleasant.
Vanilla: warmth and familiarity, basically cake comfort.
Oil or extra butter: keeps cupcakes moist the next day.
Buttercream: creamy, spreadable happiness that holds decorations.
Marshmallow ears: cute, pillowy pops for instant bunny charm.
Coconut fur: adds texture and a snowy look, plus chew.
Mini chips and candies: tiny details that give faces personality.
Stabilizer: helps frosting stay put when it’s warm.

Ingredient Quantities

1 1/2 cups all purpose flour (for 12 cupcakes)

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temp

2 large eggs, room temp

1/2 cup buttermilk (or plain yogurt diluted with a little milk)

1 teaspoon vanilla extract

Optional chocolate version: replace 1/3 cup flour with 1/3 cup unsweetened cocoa powder and add 2 tablespoons extra sugar

Vegetable oil or extra melted butter 2 tablespoons (helps keep cupcakes moist)

For classic buttercream frosting: 1 cup unsalted butter, room temp

2 1/2 to 3 cups powdered sugar, sifted

2 to 3 tablespoons milk or heavy cream

1 teaspoon vanilla extract (for frosting)

For marshmallow ear toppers: large marshmallows (12) and mini marshmallows or a sharp knife to cut ears, plus a tiny bit of pink food coloring or pink sanding sugar

For coconut fur option: 1 1/2 cups sweetened shredded coconut

For piped fur option: extra buttercream in a piping bag with a small star or grass tip

Decorations: mini chocolate chips or black icing for eyes

Decorations: jelly beans or pink candy for noses

Decorations: pink sanding sugar or pink gel food coloring for ear centers

Optional stabilizer: 1 tablespoon meringue powder or 1 teaspoon cornstarch for firmer frosting in warm weather

Salt and any extra vanilla or flavor extracts you prefer

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups all purpose flour, 3/4 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a bowl.

2. In another bowl beat 1/2 cup room temp unsalted butter with 2 large eggs, 1/2 cup buttermilk (or yogurt thinned with milk), 1 tsp vanilla and 2 tbsp vegetable oil or melted butter until smooth and a little fluffy.

3. Fold the wet into the dry just until combined, dont overmix; if making chocolate, replace 1/3 cup flour with 1/3 cup unsweetened cocoa powder and add 2 tbsp extra sugar.

4. Divide batter evenly among liners (about 12) and bake 17 to 22 minutes until a toothpick comes out clean; cool in pan 5 minutes then transfer to a rack to cool completely.

5. Make buttercream by beating 1 cup room temp unsalted butter until light, then gradually add 2 1/2 to 3 cups sifted powdered sugar, 1 tsp vanilla and 2 to 3 tbsp milk or cream; add 1 tbsp meringue powder or 1 tsp cornstarch if you need it firmer in warm weather.

6. For marshmallow ears: trim 12 large marshmallows into ear shapes with a sharp knife or use mini marshmallows cut in half, brush a tiny bit of pink food coloring or press pink sanding sugar into the center; secure to the cupcake with a dab of frosting.

7. For coconut fur: spread a thin layer of buttercream on each cupcake then press 1 1/2 cups sweetened shredded coconut onto the top to make fluffy fur.

8. For piped fur: fit a piping bag with a small star or grass tip, fill with extra buttercream and pipe short strokes all around to create fur texture; practice on a plate first so it looks messy-cute.

9. Add eyes with mini chocolate chips or a dot of black icing, and place a jelly bean or pink candy for the nose; if using marshmallow ears insert them at a slight angle so they look floppy.

10. Chill briefly if needed to set the decorations, then serve; cupcakes keep in an airtight container in the fridge up to 3 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners (or silicone cups)
2. Mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber/silicone spatula for folding batter
5. Electric hand mixer or stand mixer (or a strong arm and a whisk)
6. Toothpick or cake tester and a cooling rack
7. Sharp knife or kitchen shears for trimming marshmallows
8. Piping bag with small star or grass tip (or a plastic bag with a corner snipped)
9. Small offset spatula or butter knife for spreading buttercream and pressing coconut on top

FAQ

Q: Can I make the batter ahead of time and bake later?

A: Yes, you can mix the dry and wet ingredients separately and store them in airtight containers in the fridge for up to 24 hours. If you fully mix the batter, cover it and refrigerate up to 24 hours but let it come to room temp for 20 to 30 minutes before baking so the butter loosens and the cupcakes rise better.

Q: My cupcakes turn out dry. What did I do wrong?

A: Most likely overbaked or your butter or eggs were too cold. Check at 16 minutes with a toothpick. Also make sure you used the 2 tablespoons of oil or extra melted butter the recipe suggests if you want them extra moist. Using buttermilk or yogurt helps keep them soft too.

Q: How do I make the marshmallow ears without them collapsing?

A: Cut large marshmallows into ear shapes with a sharp knife or use mini marshmallows. Slightly toast them with a kitchen torch or under a broiler for 2 to 4 seconds to firm the outside. Use a dab of buttercream to glue them into the frosting so they stay upright. If it is hot where you live, chill the cupcakes briefly before adding the ears.

Q: Can I use frozen coconut for the fur version?

A: No, frozen coconut is damp and wont stick or look right. Use sweetened shredded coconut at room temp. Toast gently in a skillet for a minute if you want a little color, but let it cool before applying to the frosting.

Q: My frosting is too soft, how do I fix it?

A: Chill it in the fridge for 10 to 15 minutes and whip again. You can also add 1 tablespoon meringue powder or 1 teaspoon cornstarch to firm it up, or add more sifted powdered sugar a tablespoon at a time until it holds shape.

Q: Any tips for making a chocolate version?

A: Swap out 1/3 cup flour for 1/3 cup unsweetened cocoa powder and add 2 tablespoons extra sugar like the recipe says. Sift the cocoa with the flour to avoid lumps, and reduce any extra milk slightly if the batter looks too thin. Chocolate cupcakes sometimes need an extra minute or two in the oven so watch them closely.

Cute Bunny Cupcakes For Easter Recipe Substitutions and Variations

All purpose flour → gluten free 1 to 1 flour blend: use the same volume, or add 1/4 teaspoon xanthan gum if the blend doesn’t include it. Cupcakes may be a bit crumblier, but they’ll hold up fine.
Granulated sugar → coconut sugar or light brown sugar: swap 1:1. Coconut sugar gives a deeper, caramel note; brown sugar adds moisture so the cake feels softer.
Eggs → flax “eggs” for vegan-ish option: mix 1 tablespoon ground flax seed with 3 tablespoons water per egg, let sit 5 minutes. Texture will be slightly denser and a bit more crumbly, but it works well in cupcakes.
Buttermilk → plain yogurt thinned with milk or milk + acid: use equal amount of yogurt diluted with a splash of milk, or stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk and let sit 5 minutes. Same tang, keeps batter tender.

Pro Tips

1. Let the butter and eggs actually get to room temp, not just kinda warm from sitting out for five minutes. Cold eggs make the batter lumpy and cold butter wont cream properly, so take them out 30 to 60 minutes ahead. If you forget, pop the eggs in warm (not hot) water for 5 minutes and soften the butter in 10 second bursts in the microwave.

2. Don’t overmix when you add the wet to the dry. Stop folding as soon as you don’t see flour streaks. Overmixing = dense cupcakes. If you see a few tiny lumps that’s ok, they’ll disappear while baking. Also scrape the bowl well so no pockets of flour hide at the bottom.

3. For extra moistness, use the oil plus butter trick exactly like the recipe says. Oil keeps crumbs tender and butter gives flavor. If you want even moister cupcakes, brush the tops with a simple syrup (equal parts sugar and water heated till sugar dissolves) while still warm. It sounds fussy but it really helps if you plan to make them ahead.

4. When you frost, make the buttercream a little softer than you think you need. If it’s too stiff it’ll tear the cupcake top or look clumpy. Chill the piped cupcakes a few minutes to set the shape if your kitchen is warm. If the frosting gets too soft from a hot room, add 1 tablespoon meringue powder or 1 teaspoon cornstarch and whip it again to firm up.

Cute Bunny Cupcakes For Easter Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Easter Bunny Cupcakes with marshmallow ear toppers, piped fur, and coconut that look like tiny edible pets you won't regret demolishing.

Servings

servings

Calories

360

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners (or silicone cups)
2. Mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk and rubber/silicone spatula for folding batter
5. Electric hand mixer or stand mixer (or a strong arm and a whisk)
6. Toothpick or cake tester and a cooling rack
7. Sharp knife or kitchen shears for trimming marshmallows
8. Piping bag with small star or grass tip (or a plastic bag with a corner snipped)
9. Small offset spatula or butter knife for spreading buttercream and pressing coconut on top

Ingredients

1 1/2 cups all purpose flour (for 12 cupcakes)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temp
2 large eggs, room temp
1/2 cup buttermilk (or plain yogurt diluted with a little milk)
1 teaspoon vanilla extract
Optional chocolate version: replace 1/3 cup flour with 1/3 cup unsweetened cocoa powder and add 2 tablespoons extra sugar
Vegetable oil or extra melted butter 2 tablespoons (helps keep cupcakes moist)
For classic buttercream frosting: 1 cup unsalted butter, room temp
2 1/2 to 3 cups powdered sugar, sifted
2 to 3 tablespoons milk or heavy cream
1 teaspoon vanilla extract (for frosting)
For marshmallow ear toppers: large marshmallows (12) and mini marshmallows or a sharp knife to cut ears, plus a tiny bit of pink food coloring or pink sanding sugar
For coconut fur option: 1 1/2 cups sweetened shredded coconut
For piped fur option: extra buttercream in a piping bag with a small star or grass tip
Decorations: mini chocolate chips or black icing for eyes
Decorations: jelly beans or pink candy for noses
Decorations: pink sanding sugar or pink gel food coloring for ear centers
Optional stabilizer: 1 tablespoon meringue powder or 1 teaspoon cornstarch for firmer frosting in warm weather
Salt and any extra vanilla or flavor extracts you prefer

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/2 cups all purpose flour, 3/4 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a bowl.
In another bowl beat 1/2 cup room temp unsalted butter with 2 large eggs, 1/2 cup buttermilk (or yogurt thinned with milk), 1 tsp vanilla and 2 tbsp vegetable oil or melted butter until smooth and a little fluffy.
Fold the wet into the dry just until combined, dont overmix; if making chocolate, replace 1/3 cup flour with 1/3 cup unsweetened cocoa powder and add 2 tbsp extra sugar.
Divide batter evenly among liners (about 12) and bake 17 to 22 minutes until a toothpick comes out clean; cool in pan 5 minutes then transfer to a rack to cool completely.
Make buttercream by beating 1 cup room temp unsalted butter until light, then gradually add 2 1/2 to 3 cups sifted powdered sugar, 1 tsp vanilla and 2 to 3 tbsp milk or cream; add 1 tbsp meringue powder or 1 tsp cornstarch if you need it firmer in warm weather.
For marshmallow ears: trim 12 large marshmallows into ear shapes with a sharp knife or use mini marshmallows cut in half, brush a tiny bit of pink food coloring or press pink sanding sugar into the center; secure to the cupcake with a dab of frosting.
For coconut fur: spread a thin layer of buttercream on each cupcake then press 1 1/2 cups sweetened shredded coconut onto the top to make fluffy fur.
For piped fur: fit a piping bag with a small star or grass tip, fill with extra buttercream and pipe short strokes all around to create fur texture; practice on a plate first so it looks messy-cute.
Add eyes with mini chocolate chips or a dot of black icing, and place a jelly bean or pink candy for the nose; if using marshmallow ears insert them at a slight angle so they look floppy.
Chill briefly if needed to set the decorations, then serve; cupcakes keep in an airtight container in the fridge up to 3 days, bring to room temp before serving for best flavor.

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.