Cute Easter Bunny Butt Cupcakes

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Hop into Spring with these adorable easter bunny cupcakes! Featuring a cute bunny butt, these fun easter treats for kids are easy to bake and decorate. The perfect addition to your holiday spread, these bunny desserts are a total hit!

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Rachel Rodda

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