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Bunny Butt Easter Cupcakes

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!
Prep Time1 hr
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Bunny Butt Cupcakes, Easter Bunny Cupcakes, Easter cupcakes
Servings: 12
Calories: 563kcal
Author: Kelly Stilwell

Ingredients

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: 1 | Calories: 563kcal | Carbohydrates: 82g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 354mg | Potassium: 101mg | Fiber: 1g | Sugar: 65g | Vitamin A: 807IU | Calcium: 48mg | Iron: 1mg