Easter Bunny Cake Cupcakes

These Easter Bunny Cake Cupcakes are so stinkin' cute. Though I might prefer a cake if I'm making something for an elegant gathering of adults, cupcakes are always a better idea when it's a family event or a party where kids will be present.

Cupcakes are easier to eat, less mess, and you don't even need a fork!  This adorable little dessert is actually super easy to make!

Don't you just love an easy recipe? Can you imagine the faces of the kids in the classroom when you deliver these Easter Bunny Cake Cupcakes to that Easter party?

Come back and let me know if you made this recipe! I'd love to see your creation!

What You Need to Make Easter Bunny Cake Cupcakes

To make the cupcakes, you'll need unsalted butter, eggs, flour, baking powder, baking soda, salt, buttermilk, sugar, vanilla, and almond extract.

You'll need more unsalted butter for the frosting, along with powdered sugar, heavy whipping cream, as well as the bunny feet, white icing, and white sprinkles for the top of the cupcakes.

There was a time when you could buy the set of feet and tail, but I can't find them anymore. Making the tail is simple enough with white frosting, or you could use a white truffle or even a white candy malted milk ball. I have not made these since the tails were discontinued, so I'm afraid you'll have to get creative!

How to Make Easter Cupcakes

Preheat oven to 350 degrees. Line the cupcake tin with paper liners.

Whisk flour, baking powder, salt, and baking soda in a medium bowl.

Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.

Add the sugar, almond extract, and vanilla to the butter while continuing to beat until well combined.

Add egg whites, then add eggs one at a time, beating well after each addition.

Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together. 

Scoop the batter into the lined cupcake tins until two thirds full.

Bake at 350 degrees for 18-20 minutes.

Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.

Transfer cooled cupcakes to a wire rack allowing to cool completely.

How to Make the Vanilla Frosting 

Cream the butter and powdered sugar until it looks light and creamy.

If it doesn't look creamy, add several drops of the heavy whipping cream until it does.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

Add more powdered sugar ½ C at a time.... mix well.

If ready scoop the frosting into a pastry bag with a large tip.

How To Decorate the Cupcakes

Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Cover the top of the frosted cupcake with white sprinkles. 

Place a mound of icing (or candy) for the bunny tail in the center of the cupcake.  (Following the picture)

Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.

These Easter bunny cupcakes will be a huge hit at any gathering.

More Easy Easter Desserts

Looking for more easy Easter desserts? I've also got adorable Bunny Cupcakes on grass! These would be so cute right in an Easter basket! And here's a roundup of 10 adorable Easter cupcakes and 10 fun Easter Crafts!

Bunny Butt Easter Cupcakes

Kelly Stilwell

These adorable white bunny butt cupcakes would be the perfect centerpiece for your Easter gathering. The kids will love having a special treat just for them!

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Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 20 mins

Course Dessert

Cuisine American

Servings 12

Calories 563 kcal

Ingredients

  

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For the Cupcakes

• ½ C butter unsalted, room temperature
• 2 egg whites room temperature
• 2 C flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ¾ C buttermilk
• 1 ½ C sugar
• 1 tsp vanilla
• ½ tsp almond extract

For the Frosting

• 1 C butter unsalted, softened, room temperature
• 4 C powdered sugar Plus a tablespoon
• 4 T heavy whipping cream
• Wilton bunny feet for decoration
• white sprinkles for decoration

Instructions

 

To Make the Cupcakes

• Preheat oven to 350 degrees. Line the cupcake tin with paper liners.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
• Add the sugar, almond extract, and vanilla to the butter while continuing to beat until well combined.
• Add egg whites, then add eggs one at a time, beating well after each addition.
• Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together. 
• Scoop the batter into the lined cupcake tins until two thirds full.
• Bake at 350 degrees for 18-20 minutes.
• Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
• Transfer cooled cupcakes to a wire rack allowing to cool completely.

To Make the Frosting

• Cream the butter and powdered sugar until it looks light and creamy.
• If it doesn't look creamy, add several drops of the heavy whipping cream until it does.
• Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready, so skip next step. If not go to the next step.
• Add more powdered sugar ½ C at a time.... mix well until you have the right consistency.
• Scoop the frosting into a pastry bag with a large tip.
• Twist the open end of the pastry bag to push the frosting to the tip.
• Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
• Cover the top of the frosted cupcake with white sprinkles. 
• Place a mound of icing (or candy) for the bunny tail in the center of the cupcake.
• Add the bunny feet on the edge of the cupcake positioning them on the lower half of the cupcake or as outlined in the picture.

Nutrition

Serving: 1Calories: 563kcalCarbohydrates: 82gProtein: 4gFat: 26gSaturated Fat: 16gCholesterol: 70mgSodium: 354mgPotassium: 101mgFiber: 1gSugar: 65gVitamin A: 807IUCalcium: 48mgIron: 1mg

Keyword Bunny Butt Cupcakes, Easter Bunny Cupcakes, Easter cupcakes

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