Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Easter is a time of celebration, and what better way to indulge in the spirit of the season than with a batch of adorable Easter Bunny Cupcakes?
These treats are not only delicious but also fun to decorate and share with family and friends.
Whether you’re looking for a simple, quick recipe or a more elaborate design, there’s a bunny cupcake idea for every baker.
From carrot cake bunnies to chocolatey delights and coconut-infused creations, these cupcakes are sure to steal the show at your Easter celebration.
In this post, we’ve rounded up over 25 irresistible Easter Bunny Cupcake recipes that will make your holiday gathering extra sweet.
So, grab your baking tools and get ready to hop into some fun with these delightful and festive cupcakes!
25+ Must-Try Easter Bunny Cupcake Ideas for Every Bunny Lover
No Easter celebration is complete without a batch of cute and tasty Easter Bunny Cupcakes.
Whether you’re a fan of classic flavors like carrot cake or you prefer a chocolatey twist, these bunny cupcakes are the perfect treat to make your holiday special.
The creativity in decorating them makes them a fun project for kids and adults alike, and they’ll surely bring smiles to anyone who sees or eats them.
With over 25 different recipes to choose from, there’s something for everyone.
Get baking and enjoy the seasonal joy these cupcakes bring to your table!
Easter Bunny Cupcakes with Coconut Fluff
These adorable Easter Bunny Cupcakes feature fluffy, moist vanilla cupcakes topped with a cloud of sweetened coconut that mimics soft bunny fur. With a playful design, including marshmallow ears, candy eyes, and a pink nose, these cupcakes are a perfect addition to your Easter celebration. Not only do they look delightful, but they are a treat that both kids and adults will enjoy!
Ingredients
- 1 box of vanilla cake mix (or homemade recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup sweetened shredded coconut
- 1 cup butter (room temperature)
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp milk
- 1/4 cup pink candy melts (for the nose)
- 12 mini marshmallows (for the bunny ears)
- 2 pink gumdrops (for the eyes)
- 24 candy eyes
- Green sugar crystals (optional for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the vanilla cake mix according to the package instructions or use your preferred homemade vanilla cupcake recipe.
- Pour the batter evenly into the cupcake liners, filling them about 2/3 of the way. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely.
- In a mixing bowl, beat together the butter, powdered sugar, vanilla extract, and milk to make a creamy buttercream. Set aside.
- In a separate bowl, toast the shredded coconut in a dry pan over medium heat until lightly golden, about 5 minutes. Let it cool.
- Frost each cooled cupcake generously with the buttercream.
- While the frosting is still soft, press the toasted coconut into the top to create the bunny fur effect.
- For the bunny ears, cut the mini marshmallows in half diagonally and dip them in the pink candy melts. Place them on the frosting to resemble bunny ears.
- Place a pink gumdrop in the center of the cupcake for the bunny’s nose, and top with candy eyes.
- Optionally, sprinkle a little green sugar crystals around the base for a grass effect.
- Repeat for all cupcakes.
These Easter Bunny Cupcakes are not only adorable but also incredibly easy to make. The sweet coconut topping gives them a unique texture, while the candy details bring out the playful spirit of Easter. They make an ideal treat for an Easter party, classroom celebration, or family gathering. The combination of flavors, textures, and visuals will make these cupcakes the star of the show!
Chocolate Bunny Cupcakes with Buttercream Ears
Chocolate lovers will fall head over heels for these Chocolate Bunny Cupcakes, with a rich and moist chocolate base and a fluffy buttercream frosting shaped into bunny ears. These cupcakes feature a delicious, rich chocolate flavor and are topped with fun candy decorations that bring the Easter Bunny to life. They’re perfect for adding a chocolate twist to your Easter festivities.
Ingredients
- 1 box of chocolate cake mix (or homemade recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Pink food coloring
- 12 marshmallows (for ears)
- 24 small chocolate chips (for eyes)
- 12 pink jellybeans (for noses)
- White chocolate for decorating (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the chocolate cake mix according to the package instructions, or use your favorite homemade chocolate cake recipe.
- Fill each cupcake liner with batter about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- To make the buttercream, beat the butter and powdered sugar until fluffy. Add the vanilla and milk, and beat until smooth. Set aside about 1/4 of the frosting in a separate bowl. Add a few drops of pink food coloring to the remaining frosting to make it pink.
- Frost the cooled cupcakes with the pink buttercream.
- To create the bunny ears, slice each marshmallow in half diagonally. Dip the cut side in the pink buttercream, then place them on top of each cupcake to form the ears.
- Add a pink jellybean for the nose and chocolate chips for the eyes.
- For a finishing touch, drizzle some melted white chocolate over the ears and around the edges for extra decoration (optional).
- Repeat for all cupcakes.
These Chocolate Bunny Cupcakes are a decadent and whimsical treat for Easter. The rich chocolate flavor of the cupcakes combined with the sweet pink buttercream makes them irresistible. The playful bunny ears, eyes, and nose add a fun element that will charm guests of all ages. These cupcakes are perfect for a sweet Easter celebration and are sure to be a hit at your table!
Carrot Cake Easter Bunny Cupcakes
A twist on traditional carrot cake, these Carrot Cake Easter Bunny Cupcakes are a light, spiced treat with a creamy, tangy cream cheese frosting. These cupcakes are perfect for anyone who loves carrot cake, but they also offer a delightful bunny design, making them ideal for an Easter celebration. The frosting is piped into bunny ears, and candy details make them even more charming.
Ingredients
- 1 box of carrot cake mix (or homemade recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup cream cheese (softened)
- 1/4 cup butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 12 marshmallows (for bunny ears)
- Orange food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Prepare the carrot cake mix according to the package instructions, or use your favorite homemade carrot cake recipe.
- Fill each cupcake liner with batter about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- To make the cream cheese frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and continue mixing until fluffy. Add vanilla extract and milk to reach a smooth, spreadable consistency.
- Pipe the cream cheese frosting onto the cooled cupcakes.
- Cut the marshmallows in half diagonally and dip the cut side into the frosting. Arrange the marshmallow halves on top of each cupcake to form bunny ears.
- Color a small amount of frosting with orange food coloring and pipe a little nose on the cupcakes using a piping bag or knife.
- Place candy eyes and a jellybean for the nose in the center of each cupcake to complete the bunny face.
- Repeat with all cupcakes.
These Carrot Cake Easter Bunny Cupcakes are a delightful combination of spiced carrot cake and tangy cream cheese frosting, making them an ideal choice for Easter. The playful bunny decoration is the perfect touch for a fun celebration, and the flavors are sure to be enjoyed by all ages. They are a perfect choice for any Easter gathering and are sure to leave your guests with a smile.
Vanilla Bean Easter Bunny Cupcakes
For those who enjoy a delicate, refined flavor, these Vanilla Bean Easter Bunny Cupcakes are a perfect choice. The cupcakes are soft and light with a hint of vanilla bean, topped with a smooth buttercream frosting. The bunny decorations, including marshmallow ears, candy eyes, and a candy nose, make these cupcakes not only delicious but also incredibly adorable. These cupcakes will brighten up any Easter celebration with their light sweetness and whimsical design.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 vanilla bean pod (scraped for seeds)
- 1/2 cup milk
- 1 cup unsalted butter (room temperature, for frosting)
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream
- 12 mini marshmallows (for ears)
- Pink candy melts (for nose)
- 24 candy eyes
- Edible glitter (optional for extra sparkle)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract and the seeds scraped from the vanilla bean pod.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the buttercream frosting, beat together the butter, powdered sugar, and vanilla extract until smooth and fluffy. Add heavy cream a little at a time to reach a desired consistency.
- Frost the cooled cupcakes with the vanilla buttercream.
- To make the bunny ears, cut the mini marshmallows in half diagonally and dip the cut side in pink candy melts. Place the marshmallow halves on the frosting to form the bunny ears.
- Place a pink candy melt in the center of the cupcake for the bunny nose and add candy eyes.
- Optionally, sprinkle a little edible glitter on top for a sparkly touch.
- Repeat for all cupcakes.
These Vanilla Bean Easter Bunny Cupcakes are perfect for those who appreciate a lighter, less sweet treat. The soft, flavorful vanilla cupcakes pair beautifully with the creamy frosting and fun bunny decorations. They’re a great choice for a sophisticated yet playful Easter dessert, and their charming design will make everyone smile. Whether you’re hosting an Easter brunch or bringing treats to a party, these cupcakes will be a hit!
Lemon Bunny Cupcakes with Lemon Buttercream Frosting
For a zesty and refreshing take on traditional Easter cupcakes, try these Lemon Bunny Cupcakes. Bursting with lemon flavor from both the cake and the frosting, these cupcakes are a tangy twist on the classic Easter treat. The soft, light lemon cake pairs perfectly with the creamy lemon buttercream, while bunny-themed decorations add a fun, festive touch. These cupcakes are ideal for anyone who loves a citrus-infused dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup unsalted butter (room temperature, for frosting)
- 3 cups powdered sugar
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp heavy cream
- 12 mini marshmallows (for ears)
- Yellow food coloring
- 24 candy eyes
- Pink jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, milk, and vanilla extract. Gradually add the dry ingredients, mixing just until combined.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- For the lemon buttercream frosting, beat the butter, powdered sugar, lemon zest, lemon juice, and heavy cream together until smooth and creamy.
- Frost the cooled cupcakes with the lemon buttercream.
- To create the bunny ears, cut the mini marshmallows in half diagonally and dip the cut side in yellow food coloring. Place them on top of the cupcakes for the ears.
- Place a pink jellybean in the center of each cupcake for the nose, and add candy eyes.
- Optionally, you can decorate with some yellow sprinkles or edible glitter for an extra pop of color.
- Repeat for all cupcakes.
These Lemon Bunny Cupcakes are a refreshing and citrusy twist on traditional Easter cupcakes. The light and fluffy lemon cake combined with the tangy lemon buttercream frosting offers a burst of flavor that will brighten up any Easter spread. The playful bunny decorations make these cupcakes perfect for kids and adults alike. They’re a delightful, bright treat for your holiday gathering and are sure to be a crowd favorite!
Strawberry Shortcake Easter Bunny Cupcakes
If you’re a fan of fruity, light, and summery desserts, these Strawberry Shortcake Easter Bunny Cupcakes will be the perfect addition to your Easter celebration. These cupcakes feature a fluffy vanilla base topped with a fresh strawberry frosting, filled with real strawberries and topped with adorable bunny ears. The sweet strawberries and creamy frosting make for a treat that’s both refreshing and festive.
Ingredients
- 1 box of vanilla cake mix (or homemade recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup fresh strawberries (pureed)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 12 mini marshmallows (for ears)
- Pink food coloring
- 12 small strawberries (for decoration)
- 24 candy eyes
- 12 pink candy melts (for noses)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the vanilla cake mix according to the package instructions or your homemade recipe.
- Add the pureed fresh strawberries to the batter and mix gently.
- Pour the batter into the cupcake liners, filling each about two-thirds full, and bake for 18–20 minutes. Let the cupcakes cool completely.
- For the strawberry frosting, beat the softened butter and powdered sugar together until light and fluffy. Add vanilla extract, milk, and pureed strawberries, mixing until smooth and creamy.
- Frost the cooled cupcakes with the strawberry frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut side in pink food coloring. Place them on top of the cupcakes to form the bunny ears.
- Place a pink candy melt in the center of each cupcake for the bunny nose, and add candy eyes.
- For an extra touch, place a small strawberry on top of each cupcake as a cute finishing decoration.
- Repeat for all cupcakes.
These Strawberry Shortcake Easter Bunny Cupcakes are a delightful and fruity twist on traditional cupcakes. The fresh strawberries bring a burst of natural sweetness to the frosting, making these cupcakes perfect for anyone who loves fresh fruit. The bunny-themed decoration adds a whimsical touch that’s perfect for Easter, making these cupcakes both a treat for the taste buds and the eyes. They are ideal for an Easter brunch or as a sweet gift for friends and family.
Carrot Cake Easter Bunny Cupcakes
Carrot cake is a classic Easter dessert, and these Carrot Cake Easter Bunny Cupcakes combine the spiced richness of carrot cake with playful bunny decorations. The cupcakes are moist, tender, and loaded with warm spices, while the cream cheese frosting provides a tangy, creamy contrast. These cupcakes are perfect for anyone who loves the combination of carrots and spices in their Easter treats. The bunny ears and adorable candy eyes make them as fun to look at as they are to eat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk the oil, eggs, sugar, and vanilla until combined. Stir in the grated carrots, crushed pineapple, and walnuts (if using).
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until creamy and fluffy.
- Frost the cooled cupcakes generously with the cream cheese frosting.
- To create bunny ears, slice the mini marshmallows in half diagonally and dip the cut side in pink food coloring. Place the marshmallow halves on the frosting to create the bunny ears.
- Add a jellybean for the bunny nose and candy eyes for the face.
- Repeat for all cupcakes.
These Carrot Cake Easter Bunny Cupcakes are a wonderful blend of spiced carrot cake and creamy frosting, offering a flavorful twist on traditional Easter cupcakes. The moist texture and rich flavor of the cake, paired with the tangy cream cheese frosting, create a perfect balance of sweetness. The bunny decorations add an adorable touch, making these cupcakes a hit for both kids and adults. They’re ideal for Easter gatherings or as a homemade gift for family and friends.
Chocolate Easter Bunny Cupcakes
For chocolate lovers, these Chocolate Easter Bunny Cupcakes are the ultimate treat. The rich, fudgy chocolate cupcakes are paired with a creamy, fluffy vanilla buttercream frosting. The cupcakes are decorated with adorable bunny ears, eyes, and noses, making them perfect for an Easter celebration. These cupcakes offer a delicious balance of chocolatey indulgence and playful decoration, making them a crowd-pleaser for any Easter party or gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 chocolate candies (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients alternately with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the vanilla buttercream frosting, beat together the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Frost the cooled cupcakes with the vanilla buttercream.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes to form the bunny ears.
- Add a chocolate candy for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Chocolate Easter Bunny Cupcakes are a rich and decadent treat that combines the best of both worlds—moist, fudgy chocolate cupcakes with a creamy vanilla buttercream frosting. The bunny-themed decorations make them perfect for Easter, adding a fun and festive touch to your dessert table. These cupcakes are sure to satisfy your chocolate cravings while delighting your guests with their whimsical design. They’re a great choice for any Easter party or as a special homemade treat for loved ones.
Coconut Bunny Cupcakes
If you’re a fan of coconut, these Coconut Bunny Cupcakes will quickly become a favorite. The cupcakes are light and fluffy, flavored with coconut milk and topped with shredded coconut for a tropical twist. The coconut-flavored buttercream frosting is fluffy and rich, while the bunny ears and candy eyes bring a touch of Easter charm. These cupcakes are perfect for those who enjoy a light, coconut-flavored treat during the holiday.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut (for the batter)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 1/2 cup coconut milk (for frosting)
- 1 tsp vanilla extract
- 1 cup shredded coconut (for decoration)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat together the softened butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Stir in the shredded coconut until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the softened butter and powdered sugar until smooth. Add the coconut milk and vanilla extract, and continue beating until fluffy.
- Frost the cooled cupcakes with the coconut buttercream frosting.
- For the bunny ears, cut the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on the cupcakes to create bunny ears.
- Sprinkle shredded coconut on top of the frosting for a fluffy texture. Add candy eyes and a jellybean for the nose.
- Repeat for all cupcakes.
These Coconut Bunny Cupcakes offer a light, tropical twist on the classic Easter treat. The fluffy coconut cake and creamy coconut frosting, combined with the playful bunny decorations, make these cupcakes a hit for any Easter gathering. The sweet, coconut flavor paired with the soft texture of the cupcake makes each bite feel like a celebration. These cupcakes will be a crowd-pleaser for anyone who enjoys the tropical taste of coconut in their desserts.
Lemon Bunny Cupcakes
These Lemon Bunny Cupcakes are a refreshing and zesty twist on traditional Easter cupcakes. The light, airy lemon cupcakes are infused with fresh lemon zest and juice, giving them a vibrant, citrusy flavor that pairs perfectly with a creamy, tangy lemon buttercream frosting. The cute bunny-themed decorations make them a playful addition to your Easter spread. These cupcakes are a perfect combination of tangy and sweet, making them an ideal choice for a springtime dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 2 tbsp fresh lemon juice (for frosting)
- 1 tsp vanilla extract (for frosting)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- For the lemon frosting, beat the butter and powdered sugar together until creamy. Add the lemon juice and vanilla extract, and beat until fluffy.
- Frost the cooled cupcakes with the lemon buttercream frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes to form bunny ears.
- Add a jellybean for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Lemon Bunny Cupcakes are a light and refreshing treat that embodies the spirit of spring with their bright, citrusy flavor. The combination of fresh lemon juice and zest in both the cupcakes and the frosting adds a delightful tang that is balanced by the sweetness of the buttercream. The bunny decorations bring a fun touch to these zesty cupcakes, making them the perfect treat for an Easter gathering or a spring celebration. The flavor is vibrant and refreshing, leaving a lasting impression on your taste buds.
Strawberry Shortcake Bunny Cupcakes
These Strawberry Shortcake Bunny Cupcakes are a delightful and sweet treat that combines the classic flavor of strawberry shortcake with the charm of Easter bunny decorations. The cupcakes are soft and buttery, filled with fresh strawberries and topped with whipped cream frosting. The cupcakes are decorated with mini marshmallow bunny ears, making them perfect for Easter brunch or a family gathering. This recipe brings together the flavors of fresh strawberries and the fun of bunny-themed treats in a light, fluffy cupcake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped fresh strawberries (for the batter)
- 1 cup heavy cream (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the chopped strawberries, folding them into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.
- For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cupcakes with a generous dollop of whipped cream.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes to create bunny ears.
- Add a jellybean for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Strawberry Shortcake Bunny Cupcakes are a sweet and light spring dessert, perfect for Easter. The tender cupcakes, bursting with fresh strawberry flavor, are complemented by the rich, fluffy whipped cream frosting. The bunny ears and playful decorations add a fun, festive touch to these already delicious cupcakes. With their perfect balance of sweetness and creaminess, these cupcakes will surely be a hit at any Easter gathering, leaving your guests both delighted and satisfied.
Vanilla Bunny Cupcakes
These Vanilla Bunny Cupcakes are a simple yet elegant treat that brings a touch of sweetness to your Easter celebration. The cupcakes are soft, moist, and flavored with pure vanilla extract, topped with a rich buttercream frosting. The cupcakes are decorated with adorable bunny ears, eyes, and noses, making them perfect for kids and adults alike. These cupcakes are perfect for those who love classic vanilla flavors and want an easy-to-make yet charming Easter dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream (for frosting)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 24 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat together the butter, powdered sugar, vanilla extract, and heavy cream until creamy and fluffy.
- Frost the cooled cupcakes with the buttercream frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes to form bunny ears.
- Add a jellybean for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Vanilla Bunny Cupcakes are a sweet and elegant dessert that brings a classic, comforting flavor to your Easter celebrations. The soft, moist cupcakes are complemented by a rich, creamy buttercream frosting that adds a smooth texture to each bite. The adorable bunny decorations make these cupcakes the perfect treat for kids and adults alike, ensuring a fun and festive atmosphere at your Easter gathering. Simple, delightful, and charming—these cupcakes are sure to be a favorite!
Carrot Cake Bunny Cupcakes
These Carrot Cake Bunny Cupcakes are a perfect way to combine the rich flavors of traditional carrot cake with the fun and festive spirit of Easter. The spiced, moist carrot cake cupcakes are filled with grated carrots and walnuts, topped with a creamy cream cheese frosting. Bunny decorations are added on top to bring a playful touch. With their warm, spiced flavors and adorable decorations, these cupcakes are a crowd-pleasing treat for Easter gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup buttermilk
- 8 oz cream cheese (softened, for frosting)
- 1/4 cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 12 mini marshmallows (for ears)
- Green food coloring (for grass)
- 12 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter and sugar together until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Stir in the grated carrots and walnuts.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Frost the cooled cupcakes with the cream cheese frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in green food coloring to resemble bunny ears. Place them on top of the cupcakes.
- Add a jellybean for the nose and candy eyes for the face.
- Optionally, use green food coloring to add a “grass” effect around the cupcakes.
- Repeat for all cupcakes.
These Carrot Cake Bunny Cupcakes bring together the best of both worlds: the delicious, spiced flavor of carrot cake and the charm of Easter bunny decorations. The moist, flavorful cupcakes are complemented by a tangy cream cheese frosting that balances the sweetness of the cake. The bunny decorations add a festive touch, making these cupcakes a delightful addition to any Easter celebration. Their flavor and cute appearance are sure to be a hit with both kids and adults alike.
Chocolate Bunny Cupcakes
These Chocolate Bunny Cupcakes are a chocolate lover’s dream, with rich, moist chocolate cupcakes topped with a decadent chocolate buttercream frosting. The bunny decoration on top is made with simple marshmallows and candy, giving these cupcakes a fun and whimsical look. Perfect for Easter, these cupcakes combine the indulgence of chocolate with the joy of Easter festivities, making them an ideal treat for any Easter brunch or gathering.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 2 tbsp heavy cream (for frosting)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 12 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until combined. Stir in the boiling water to make the batter smooth and thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- For the frosting, beat the butter, powdered sugar, cocoa powder, and heavy cream together until smooth and fluffy.
- Frost the cooled cupcakes with the chocolate buttercream frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes to create bunny ears.
- Add a jellybean for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Chocolate Bunny Cupcakes are a chocolate lover’s paradise, combining rich chocolate flavor with a fun Easter bunny theme. The cupcakes are moist and full of deep chocolate flavor, while the creamy, chocolate buttercream frosting adds an indulgent touch. The bunny decorations make them perfect for Easter, adding both charm and whimsy. These cupcakes will be a hit with anyone who enjoys a sweet, chocolatey treat and will definitely be the center of attention at your Easter celebration.
Coconut Bunny Cupcakes
These Coconut Bunny Cupcakes bring together the tropical sweetness of coconut with the playful charm of Easter bunny decorations. The cupcakes themselves are made with coconut milk and shredded coconut, giving them a rich coconut flavor that is perfectly complemented by a coconut-infused buttercream frosting. Topped with cute bunny ears, eyes, and noses, these cupcakes are a festive and delicious treat for anyone who loves coconut.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (softened, for frosting)
- 2 tbsp coconut milk (for frosting)
- 1/2 cup shredded coconut (for frosting)
- 12 mini marshmallows (for ears)
- Pink food coloring
- 12 candy eyes
- 12 small jellybeans (for noses)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the coconut milk, mixing until just combined. Stir in the shredded coconut.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter, powdered sugar, coconut milk, and shredded coconut together until creamy and smooth.
- Frost the cooled cupcakes with the coconut buttercream frosting.
- To make the bunny ears, slice the mini marshmallows in half diagonally and dip the cut sides in pink food coloring. Place them on top of the cupcakes.
- Add a jellybean for the nose and candy eyes for the face.
- Repeat for all cupcakes.
These Coconut Bunny Cupcakes are a perfect choice for anyone who loves the tropical sweetness of coconut. The soft and flavorful coconut cupcakes are paired with a creamy, coconut-infused frosting that adds a rich, indulgent texture. The bunny decorations on top give these cupcakes a fun, festive look that’s perfect for Easter. Whether you’re a coconut fan or simply looking for a unique Easter dessert, these cupcakes are sure to delight your guests with both their taste and their adorable appearance.
Note: More recipes are coming soon!
