Homemade Easter bunny cupcakes are the cutest little spring treat! And all you need are vanilla cupcakes and a few basic pantry items!
photography by Sophie MacKenzie
This “recipe” is actually more of a decorating tutorial. To make these Easter bunny cupcakes, you need a batch of already-baked cupcakes. We really love rainbow sprinkle cupcakes or basic vanilla cupcakes but you can use any cupcake flavour you like.
You also need a batch of homemade frosting (don’t use canned frosting because it’s too runny). If you need a recipe try this American-style vanilla buttercream or classic cream cheese icing.
Other than that all you need is a piping bag, a small star decorating tip, and some standard pantry items like marshmallows and chocolate chips. Happy decorating!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
- Frosting—Use any homemade frosting you like. It must be thick enough to hold its shape after piping—this is why we don’t recommend using canned frosting. It’s too runny.
- Chocolate Chips—Use any chocolate chips you want. If you’re using chocolate frosting, try white chocolate chips.
- Sprinkles—We found sprinkles with larger pink balls at our local bulk store
- Marshmallows—You need both large and mini marshmallows.
- Cupcakes—You need a batch of already baked and cooled cupcakes. Any flavour you like.
Method
Tips & Notes
- We also have images of Easter nest cupcakes in this post. To make, simple frost a cupcake, then cover the top with toasted coconut. Add candied chocolate eggs and voila!
- You need a small star piping tip to make Easter bunny cupcakes. We used a Wilton Open Star Tip 21.
- If your frosting is too runny to pipe, try adding some powdered sugar to stiffen.
- Alternatives to pink sprinkles for noses are halved jelly beans, ruby chocolate chips, or even pink frosting.
How To Store Easter Bunny Cupcakes
Like most baked goods, Easter bunny cupcakes are best eaten fresh. To store, we recommend sealing them in a large airtight container with a lid that won’t touch the decorated tops.
Substitutions
- For a fun and colourful alternative, try tinting your frosting pink and using multi-coloured large and mini marshmallows.
- To make vegan Easter bunny cupcakes, try making these vegan chocolate cupcakes, this vegan vanilla buttercream, and use vegan marshmallows.
More Easter Recipes
Easter Rocky Road
Sourdough Hot Cross Buns
Lemon Olive Oil Cake With Greek Yogurt
Vanilla And Lemon Challah (Vegan)
Spiced Carrot Cake With Pineapple
Recipe
Easter Bunny Cupcakes
Description
Equipment
- Piping bag
- Small star piping tip Wilton Open Star 21
- Scissors
Ingredients
- 1 batch vanilla cupcakes, baked and cooled
- 1 batch vanilla frosting
- Chocolate chips
- Round pink sprinkles for noses
- Large marshmallows
- Mini marshmallows
Instructions
- Fit a piping bag with a small star tip (like the Wilton Open Star 21) and fill it with frosting.
- Begin by piping a small wreath of tiny rosettes around the outside edge of a cupcake. To do this, gently squeeze the bag and lift it quickly straight up. Repeat all around the outside edge.
- Finish the frosting by filling in the inside top of the cupcake with more tiny rosettes. Repeat on all cupcakes.
- Gently press chocolate chips, upside down with the flat bottom facing up, into the frosting of each cupcakes to make eyes.
- Lightly press round pink sprinkles under the chocolate chip eyes to make noses.
- Use scissors to cut large marshmallows in half on the diagonal. Use your hands to gently squish and flatten the marshmallow halves to make rabbit ears. Carefully press the ears into each side above the eyes.
- Again, use the scissors to cut mini marshmallows in half across the width to make two smaller disc shapes. Lightly flatten the discs and attach two under the nose to make "whiskers". Serve and enjoy!
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