Each year for Easter, my son Josh and I think up fun food craft projects to do with our family. This year we made these adorable Easter Bunny Cupcakes to test out the recipe and let me tell you—success! You can see in the photos how cute the finished cupcakes came out, but the best part about this recipe is how easy it is. You can also see that the finished cupcakes are not perfect—maybe even a little messy on the bunny ears—but that’s the way a baking adventure should turn out.
Related: This Easter Bunny Bark is Too Cute To Resist
These Easter cupcakes are homemade, not from a bakery where they’re too flawless to touch. Plus, you can get little hands involved in the fun and what’s a better way to prepare for (or spend) a holiday than by baking something sweet with family?
Related: 101 Best Easter Recipes
We were so excited for my nieces to make their own bunny treats to enjoy with us and take home for the next day. Check out this easy Easter recipe below and have a happy and fun holiday!
Table of Contents
Easter Bunny Cupcakes
Ingredients
- 1 box white or yellow cake mix, plus ingredients on box
- 2 tubs white frosting
- 18 or more large marshmallows
- 18 mini jellybeans
- red sanding sugar
Directions
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Bake cupcakes according to directions on cake mix box.
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Let cool completely before frosting and decorating.
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When cupcakes are completely cooled, frost with either a star tip in a piping bag or use a butter knife.
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If you use a butter knife, after frosting each cupcake, take the tip of the butter knife and tap lightly all over the frosting to make little points. Or, frost and leave smooth.
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Cut marshmallows diagonally to create ears. I used a pair of kitchen scissors I bought in the dollar store. You can also use a serrated knife. You may need to spray lightly with cooking spray so marshmallows don’t stick too much.
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Dip the ears in the pink sparking sugar. The marshmallows should be sticky enough to hold the sugar. If you need a little help, lightly dab with a little cold water then dip into sugar.
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Once cupcakes are frosted, add on the dipped ears and jellybeans for the nose on each bunny cupcake.
Kitchen Counter
Serves 18 cupcakes.
Cook’s Note
Box mixes usually yields 24 cupcakes. We made 18 regular size cupcakes and had some batter left over and made a few plain mini cupcakes to freeze and save for another project.
You can frost cupcakes anyway you want to. The skies the limit with your own creation. Here is a fun suggestion, add sweetened grated coconut on top to mimic bunny fur. Do this on some of the cupcakes and leave the others without the shredded coconut. Have fun and enjoy, these cupcakes taste so yummy!
About the Author
In 2013, Pam Beth started the blog Skinny Sweets Daily. It started out as just a skinny dessert blog (hence the name), but after a year or so she decided to add savory recipes, helpful tips, articles, and some other bloggers’ yummy recipes. That’s when she rebranded as Pam’s Daily Dish. There are still the old-time favorites—as well as healthy recipes with a vegan, gluten-free, keto, paleo twist—and now there are decadent recipes that have become her family’s favorites. Please visit Pam’s Daily Dish anytime because as Pam says, “you’re always welcome.”
