Spring has officially sprung, and there’s no better way to celebrate the season than with a batch of these cute easter bunny cupcakes!
If you’re on the hunt for festive easter cupcakes for kids, these fun bunny tail cupcakes are guaranteed to be the star of your holiday dessert table.
Whether you’re looking for creative easter baking ideas for a classroom party, some cute easter cupcakes for a treat box gift, or just want some festive spring treats to serve during a Spring brunch, these spring cupcakes are an adorable bunny dessert idea.
Get ready to hop into the kitchen and create a fun and easy easter dessert the whole family will love!
If you love cute Easter treats, also try these easy Easter Bunny Pretzels, these no bake birds nest cookies or these lemon filled cupcakes.
Why You’ll Love This Easter Bunny Cupcakes Recipe
- Maximum cuteness, minimum stress: With a box mix for the base, and simple decorations, these easter cupcakes are an easy dessert idea even beginner bakers can achieve.
- The perfect party batch: This recipe yields 24 cupcakes, making it a one-and-done solution for school parties, potlucks, bake sales, or large family brunches.
- Baking with kids idea: The chocolate-piped paws and “cotton-tails” are a fantastic way to get your kids involved in the kitchen. It’s a craft and a dessert all rolled into one!
Bunny Tail Cupcakes Ingredients
To make these bunny tail cupcakes, you’ll need the following ingredients. The specific quantities and steps are listed in the recipe card below.
- Box mix: Any flavor box mix works for this recipe – white, yellow, or chocolate!
- Unsalted butter, milk, eggs: All brought to room temperature before using.
- Oil: Use a plain tasting oil like vegetable oil, canola oil, or grapeseed oil. This helps keep the cupcakes moist for days.
- Candy melts: You will need white and pink melts. You can also use baking chips. If you can’t find pink candy melts, use white chocolate with a tiny amount of red or pink food gel mixed in.
- Green sprinkles: Around Easter time you can usually find spring sprinkles with green and festive easter sprinkles combined. Otherwise make your own mix with green sprinkles and easter themed sprinkles.
- Powdered sugar, vanilla, salt.
How To Make Bunny Bum Cupcakes
Here’s a quick overview of how to make cute bunny cupcakes. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
Bake the cupcakes: Add the box mix, oil, water, and eggs to a large bowl. Mix well until combined.
Pour the mixture into your cupcake liners in a muffin tray. Bake for 14-16 minutes or until golden on top. Remove and leave to cool completely.
Prepare the decorations: Melt the pink and white candy melts in separate bowls. Set a large piece of parchment paper, or a silicone mat, on your work bench.
Fill a piping bag with each color and use a fine tip to make the bunny tails on the parchment paper by drawing a small flower shape for each tail. Make more than you need in case they break.
Then make the bunny paws with the remaining white chocolate – small oval shapes. You need two per cupcake plus extras. Leave for a few minutes to set before adding the pink chocolate on top.
Use the pink melted chocolate to add three tiny points on the top of each paw, then a larger oval in the center for the pad of the paw. Leave all decorations to set completely before using.
Note: I have occasionally seen pre-made bunny paw decorations sold online. So if this step is a little overwhelming search the Wilton Storefront on Amazon for an easter decorating set instead.
Frost the cupcakes: Make your frosting, and once the cupcakes have cooled, spread a thin layer of frosting over the top of each cupcake. Roll the edges of each cupcake in the green sprinkles while the frosting is still soft. Repeat for all cupcakes.
Put the remaining frosting in a piping bag with a large round tip, and pipe a large mound of frosting on the top of each cupcake. Then place a bunny tail in the center and two paws with toes facing down underneath.
Serve and enjoy!
Recipe Tips For Success
Cupcake cooling: Make sure your cupcakes are completely cool before you even touch that frosting bag. If the cake is even slightly warm, your “bunny mound” will lose its shape and slide right off.
Make more decorations than you need: I recommend you pipe more white chocolate tails and paws than you actually need. Candy melts can be delicate once set, so having a few “stunt doubles” ready will save the day if one snaps!
Setting time: Let your chocolate decorations set completely on the parchment paper until they are firm to the touch. If you try to peel them off too early, you’ll end up with messy bunny toes!
Recipe Variations
- Carrot Cake Bunnies: Swap the white box mix for a carrot cake mix. It’s a classic Easter flavor and pairs perfectly with the “bunny” theme. Use cream cheese frosting instead of standard buttercream for an extra-rich treat.
- The “Dirt” Look: Use a chocolate box mix for your cupcakes, and instead of green sprinkles, use crushed Oreo cookies to make it look like the bunny is digging into a garden patch.
How To Store Easter Cupcakes
Unfrosted cupcakes can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Frosted and decorated cupcakes should be stored in an airtight container in the fridge for up to 3 days.
More Spring Recipes To Try
- Try one of these Easter cookies recipes.
- These Easter treats ideas are super fun and cute.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Cute Easter Bunny Butt Cupcakes
Equipment
- muffin tin
- cupcake liners
Ingredients
FOR THE CUPCAKES
- 1 white cake mix or yellow
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
FOR THE FROSTING
- 4 cups powdered sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon cooking salt
- 3 tablespoons milk
FOR THE DECORATIONS
- ¼ cup white candy melts
- ¼ cup pink candy melts
- ½ cup Spring Easter Sprinkles
Instructions
FOR THE CUPCAKES
- Preheat the oven to 350℉ (180℃). Line 2 standard muffin tins with cupcake liners. Set aside.
- In a large bowl, use a stand or hand mixer to combine the cake mix, water, oil, and eggs. Mix well for about 2 minutes, scraping down the sides, until smooth.
- Divide the batter between the cupcake liners, filling each about ⅔ full.
- Bake in the oven for about 14-16 minutes, or until brown on top. Allow to cool completely before decorating.
FOR THE DECORATIONS
- Put the white candy melts into a small microwave proof bowl and microwave for 20 seconds at a time. Stir and repeat until the chocolate is just melted. Repeat for the pink candy melts. Don't overheat!
- Spread a large piece of parchment paper across your work surface.
- Pour the melted white chocolate into a piping bag with a fine tip and pipe a small flower shaped cotton-tail for the bunny's tail. Don't make them too thin and pipe more than you need in case of breakage.
- Continue with the white chocolate to pipe an oval for each bunny foot. You'll need 2 per cupcake (48 in total) plus a few extras for breakage. Again, don't make them too thin or you will struggle to peel them off the paper.
- Now put the pink melted chocolate in a piping bag. Once the white chocolate paws have firmed a little, put three to four small points of pink chocolate on the top of each bunny foot, as well as a larger pink oval in the center for the pad of the paw.
- Allow the chocolate to set completely before attempting to remove them from the parchment paper.
FOR THE FROSTING
- In a large bowl, use a stand or hand mixer to combine about half the powdered sugar, the softened butter, vanilla, and salt.
- Mix on low until combined. Add in the remaining powdered sugar and the milk.
- Mix on low until combined then scrape down the sides and increase the speed to medium. Continue mixing until the frosting is smooth and fluffy.
FOR THE DECORATING
- Once the cupcakes are cool, spread the easter sprinkles on a plate or shallow wide bowl.
- Spread a thin layer of frosting over the top of each cupcake. Immediately roll the outside edges of each cupcake in the sprinkles. Set aside.
- Transfer the remaining frosting into a piping bag with a large round tip.
- Pipe a large mound of frosting in the center of each cupcake.
- Place a bunny tail on the top of the frosting mound and two feet pointing down toward the front side of the frosting mound (see pictures in post above).
- Serve and enjoy!
Notes
- Store cupcakes in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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