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Bunny Cupcakes

Bunny Ears Cupcakes

These Bunny cupcakes are a super simple Easter Cupcake Recipe that make a super cute Easter dessert! Homemade cupcakes, topped with homemade frosting and bunny ears make these Bunny Ears Cupcakes perfect for Easter!
Course Dessert
Cuisine American
Keyword Bunny cupcakes, bunny ears cupcakes, Easter Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 Cupcakes
Calories 693kcal
Author Lauren


Bunny Ears Cupcakes Ingredients

  • 24 Cupcakes
  • 1 batch buttercream Frosting
  • 24 large Marshmallows
  • 1/2 cup Pastel colored Sugar
  • 1 cup Sweetened Coconut

Vanilla Cupcakes Ingredients

Vanilla Buttercream Frosting Ingredients


How to Make Bunny Ears Cupcakes

    How to Make Vanilla Cupcakes

    • Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
    • Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
    • Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
    • Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
    • Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
    • Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
    • Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
    • Transfer the cupcakes to a cooling rack until they have reached room temperature.
    • While the cupcakes are cooling make your frosting.

    How to Make Easy Vanilla Buttercream Frosting

    • Bring the butter to room temperature. Do NOT put it in the microwave to soften, put it on the kitchen counter and soften.
    • Add the butter and the shortening to the bowl of the stand mixer bowl. Using the paddle handle on the mixer to combine the two on medium speed.
    • Once butter and shortening are combined slowly add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture then add in the Vanilla Extract and let the mixer whip the frosting for 10 minutes to bring it to fluffy frosting.
    • If the frosting is thick add a little water a little bit at a time until you get to the consistency you are wanting.
    • Set the frosting aside until the cupcakes are done cooling.

    How to Make bunny ears with Marshmallows

    • While the cupcakes are cooling make your bunny ears.
    • Using kitchen shears, cut the marshmallows in half at a angle. Dip the sticky side of the marshmallow into the sanding sugar. You need 2 ears per cupcake, so one marshmallow per cupcake.

    How to Assemble Bunny Cupcakes

    • Once your frosting is made, your cupcakes are cooled and your bunny ears are done place your buttercream in a piping bag with a large tip.
    • Pour the sweetened coconut into a bowl.
    • Pipe the buttercream on the top of the cupcakes. If you are unsure on how to do this, check out how to make a cupcake swirl. It is super easy! You only want to have a small cupcake swirl for these cupcakes.
    • Next dip the cupcakes into the coconut making sure to keep a round shape.
    • Once all of your cupcakes are frosted and have the coconut on the top of them it is time to put your bunny ears on.
    • Place a small dot of buttercream to the bottom of the marshmallow and stick two ears on a cupcake.


    Calories: 693kcal | Carbohydrates: 96g | Protein: 3g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 135mg | Potassium: 56mg | Fiber: 1g | Sugar: 82g | Vitamin A: 647IU | Calcium: 24mg | Iron: 1mg