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Bunny Butt Cupcakes Recipe Easy Easter Treat for Spring Parties

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These adorable Bunny Butt Cupcakes feature moist vanilla cake, creamy buttercream frosting, and whimsical bunny decorations made from marshmallows and coconut ‘grass.’ Perfect for Easter, spring parties, or any festive gathering, they’re easy to make and guaranteed to bring smiles.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole milk preferred)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 2–3 tablespoons milk or cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 cup sweetened shredded coconut (for decorating)
  • Green food coloring (gel preferred, for coconut grass)
  • 6 large marshmallows (for bunny feet)
  • 6 mini marshmallows (for bunny tails)
  • Pink icing or pink candy melts (for paw pads)
  • Optional: Chocolate chips (for bunny detail or eyes)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the top of the pan with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and almond extract (if using).
  5. With mixer on low, add half the dry mixture to the wet ingredients. Pour in milk, then add remaining dry mixture. Mix just until combined.
  6. Divide batter evenly among cupcake liners (about 2/3 full). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a clean bowl, beat softened butter until smooth. Add powdered sugar, vanilla, pinch of salt, and 2 tablespoons milk or cream. Beat on low until combined, then on high for 2-3 minutes until light and fluffy. Add more milk if needed for spreadable consistency.
  9. To make coconut grass: Place shredded coconut in a zip-top bag. Add a few drops of green food coloring, seal, and shake until evenly colored. Pour onto a plate.
  10. Frost each cooled cupcake with a generous swirl of buttercream. Immediately dip the top into colored coconut, pressing gently to cover.
  11. Cut large marshmallows in half crosswise; place one half, cut side down, on each cupcake for the bunny ‘butt.’ Attach a mini marshmallow with a dab of frosting for the tail.
  12. Use pink icing to pipe three small ovals and a circle on each large marshmallow for the paw pads.
  13. Optional: Add chocolate chip ‘dirt’ or pastel sprinkles for extra fun. Let cupcakes set for 10 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk. If coconut isn’t preferred, use green sanding sugar for grass. Make coconut grass and marshmallow feet ahead for easy assembly. Don’t overbake cupcakes for best texture. Store decorated cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Keywords: Easter cupcakes, bunny butt cupcakes, spring dessert, kid-friendly, party treat, vanilla cupcakes, marshmallow decoration, coconut grass, easy baking, festive cupcakes

Find it online: https://elvafood.com/bunny-butt-cupcakes-recipe-easy-easter-treat-for-spring-parties/