Description
These adorable Bunny Butt Cupcakes are the perfect Easter treat! Moist vanilla cupcakes are topped with creamy frosting, coconut “fur,” and candy bunny feet for a festive and fun dessert. Easy to make with Betty Crocker™ cake mix, these cupcakes are a hit for Easter parties, kids’ gatherings, and spring celebrations.
Ingredients
Scale
- 1 box Betty Crocker™ Super Moist™ White or Yellow Cake Mix
- Water, vegetable oil, and eggs (as required by the cake mix)
- 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- 18 miniature marshmallows
- 1 ½ cups shredded coconut
- 6 oz vanilla-flavored candy coating (almond bark), chopped
- Pink food coloring
Instructions
- Bake the Cupcakes – Prepare and bake cupcakes according to package instructions. Cool completely.
- Frost the Cupcakes – Spread vanilla frosting over each cupcake.
- Create the Bunny Tails – Press a miniature marshmallow in the center of each cupcake.
- Add Coconut Fur – Sprinkle shredded coconut around the marshmallow.
- Make Bunny Feet – Melt the candy coating, pipe oval shapes, and add pink details for footpads. Let set.
- Assemble the Bunny Butt Cupcakes – Attach two bunny feet to each cupcake to complete the look.
Notes
- Use pink sanding sugar instead of food coloring for the bunny feet.
- Store leftovers in an airtight container for up to 3 days.
- For a healthier version, use unsweetened coconut and Greek yogurt frosting.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American