Name: Easter Bunny Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 box vanilla cake mix (plus ingredients listed on box: usually 3 eggs, 1/2 cup oil, 1 cup water) OR homemade equivalent; Optional: 1/2 cup sour cream for extra moisture; 1 cup (2 sticks) unsalted butter, softened; 4 cups powdered sugar, sifted; 2-3 tablespoons heavy cream or milk; 2 teaspoons vanilla extract; Pinch of salt; 24 large white marshmallows; Pink sanding sugar or sprinkles (about 1/2 cup); 24 mini chocolate chips (for eyes); 12 pink jelly beans or M&Ms (for noses); Optional: shredded coconut for extra fluff

These adorable Easter Bunny Cupcakes are fluffy vanilla treats topped with swirly buttercream “fur,” complete with cute marshmallow ears dipped in pink sugar, chocolate chip eyes, and a tiny candy nose—perfect for hopping onto your Easter table and delighting kids and adults alike with their charming bunny faces.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly beginner-friendly yet delivers bakery-level cuteness without needing advanced piping skills or fancy tools. You can start with a simple box cake mix or homemade batter for vanilla cupcakes that bake up light and moist.

The decoration magic happens with just a few pantry staples like marshmallows for ears (cut diagonally and dipped in pink sprinkles for that realistic inner-ear look), mini chocolate chips for eyes, and a jelly bean or M&M for the nose.

It’s a fun, hands-on activity to do with kids, takes minimal time once the cupcakes are cooled, and always steals the show at Easter brunches, family gatherings, or school parties. Plus, the combination of soft cake, creamy frosting, and playful design makes every bite feel like a little celebration of spring!

Yield: 12 cupcakes

Easter Bunny Cupcakes

Adorable vanilla cupcakes with fluffy frosting, marshmallow bunny ears, chocolate eyes, and candy nose—perfect Easter treat!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Cupcakes

1 box vanilla cake mix (plus ingredients listed on box: usually 3 eggs, 1/2 cup oil, 1 cup water) OR homemade equivalent
Optional: 1/2 cup sour cream for extra moisture

For the Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt

For Decoration

24 large white marshmallows
Pink sanding sugar or sprinkles (about 1/2 cup)
24 mini chocolate chips (for eyes)
12 pink jelly beans or M&Ms (for noses)
Optional: shredded coconut for extra fluff

Instructions

Get baking! Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cute pastel cupcake liners—this sets the spring mood right away.
Mix up the batter like a pro: In a large bowl, prepare the cake mix according to package directions (or whisk your homemade dry ingredients, then add wet). Stir gently until smooth and lump-free for those perfectly domed tops.
Fill and bake: Scoop batter into liners about 2/3 full (an ice cream scoop makes it easy!). Pop in the oven for 18-20 minutes until a toothpick comes out clean. They'll smell amazing!
Cool completely: Transfer to a wire rack and let them chill out fully—this prevents melty frosting disasters. Patience pays off for cute results.
Whip the frosting: Beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, then cream and vanilla. Whip on high for 3 minutes until light, fluffy, and spreadable—like clouds!
Prep those bunny ears: Cut each marshmallow in half diagonally with scissors (dip in water for clean cuts). Immediately press the sticky cut side into pink sanding sugar for adorable inner ears.
Frost with love: Pipe or spread a generous swirl of white buttercream on each cooled cupcake using a star tip for that fluffy bunny fur texture.
Assemble the faces: Gently press two sugared marshmallow ears upright into the top of the frosting (angle them slightly for personality).
Add the eyes and nose: Place two mini chocolate chips for sparkly eyes, then pop a pink jelly bean right in the center for the sweetest little nose.
Final touches and enjoy! Sprinkle a bit of coconut around the base if you want extra fuzz. Arrange on a platter, snap some pics, and watch everyone hop with delight—these bunnies are ready to steal hearts!

Notes

These are best made the day of serving for freshest ears and frosting, but they're sturdy enough for transport. Kids love helping with decorations—it's a great Easter activity. If ears droop, a dab of extra frosting acts as glue.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 2402Total Fat 123gSaturated Fat 72gUnsaturated Fat 51gCholesterol 45mgSodium 378mgCarbohydrates 359gFiber 21gSugar 303gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the fluffiest cupcakes, don’t overmix the batter—stir just until combined to avoid tough results.
Let cupcakes cool completely before frosting; otherwise, the buttercream will melt and slide off.
When cutting marshmallows for ears, use kitchen scissors dipped in water for clean diagonal cuts.
Dip the cut side immediately into pink sanding sugar so it sticks perfectly—work quickly as the sticky surface dries fast.
Use a large star tip (like Wilton 1M) for swirling the frosting to create a fluffy “fur” look.
Chill the frosted cupcakes for 10-15 minutes before adding decorations so everything sets in place.
If you’re short on time, store-bought frosting works great, but homemade tastes fresher and pipes better.
Practice placing the ears upright by gently pressing them into the frosting at a slight angle for an alert bunny vibe.

Ingredients Notes

Cupcakes: Use a vanilla cake mix (or homemade with flour, sugar, baking powder, etc.) for simplicity and reliable results; add an extra egg or sour cream for extra moisture if going homemade.
Buttercream Frosting: Unsalted butter at room temperature whips up light and creamy—avoid margarine for the best flavor and texture. Powdered sugar should be sifted to prevent lumps. Heavy cream or milk thins it just enough for smooth piping. Vanilla extract adds that classic sweet note.
Marshmallows: Large white ones are ideal for big, floppy ears—fresh marshmallows are softer and easier to cut/shape.
Pink Sugar Sprinkles/Sanding Sugar: These give the inner ears a pretty flush; gel food coloring mixed into white sugar works if you can’t find pink.
Decorations: Mini semi-sweet chocolate chips make perfect round eyes (regular size works too but looks bigger). A single pink jelly bean, M&M, or fondant ball serves as the cute button nose. Optional coconut flakes can add a fuzzy texture if you want extra fluff.

Variations and Substitutions

Flavor Twists: Swap vanilla for lemon cupcakes (add zest and juice) for a fresh spring vibe, or use chocolate cake mix for contrast with white “fur.” Strawberry or carrot cake bases tie into Easter themes beautifully.
Frosting Options: Cream cheese frosting adds tangy richness that pairs wonderfully with vanilla. For a lighter version, use whipped topping stabilized with pudding mix. Dye half the frosting pink for inner-ear accents piped on.
Ear Alternatives: No marshmallows? Use white chocolate-dipped pretzels shaped into ears, fondant molded into bunny shapes, or even Oreo cookies halved and dipped.
Dietary Subs: Gluten-free cake mix and 1:1 flour work seamlessly. Dairy-free? Use plant-based butter, milk, and vegan marshmallows. Egg-free with commercial replacers or applesauce for binding.
Extra Cute Upgrades: Add shredded coconut around the base for a “nest” effect, or tiny fondant carrots for a garden scene. Turn them into bunny butts by piping two small frosting cheeks and a tail.

Storage Options

Store frosted and decorated cupcakes in an airtight container at room temperature for up to 2 days (the marshmallows stay softest this way). For longer freshness, refrigerate for 3-4 days—the frosting firms up nicely, but let them come to room temp before serving for best texture.

Freeze undecorated cupcakes for up to 2 months (wrap tightly); thaw and decorate fresh. Decorated ones can freeze for 1 month if you place them in a single layer in a freezer-safe box to protect the ears—thaw in the fridge overnight.