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Cute bunny cupcakes with white frosting, decorated with marshmallow ears and candy faces, served on a white plate with pastel sprinkles.

Easy Bunny Cupcakes Recipe Kids Will Love - Cute, Simple, and Fun

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert, Party Treat, Snack
Cuisine American baking
Servings 12 Cupcakes

Ingredients
  

  • For the cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup milk, room temperature
  • 2 teaspoons vanilla extract
  • For the frosting: 1 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • For the bunny decorations: Large marshmallows (for ears)
  • Pink sanding sugar or pink sprinkles (for ear centers)
  • Mini chocolate chips or small candy eyes (for eyes)
  • Pink M&M’s or small pink candies (for noses)
  • Shredded coconut (optional, for “fur”)
  • Black edible marker or melted chocolate in a small bag (for whiskers and smiles)
  • Tools: Muffin tin and 12 paper liners
  • Mixing bowls, whisk, and spatula
  • Hand mixer or stand mixer for frosting
  • Kitchen scissors (for cutting marshmallows)
  • Spoon or piping bag with a round tip

Instructions
 

  • Preheat and prep. Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
  • Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined. This keeps the batter light and even.
  • Combine wet ingredients. In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
  • Bring it together. Pour wet ingredients into the dry and gently whisk until just combined. Do not overmix; a few small lumps are okay.
  • Fill and bake. Divide the batter evenly among the liners (about 2/3 full). Bake 16–19 minutes, or until a toothpick comes out clean. Let cupcakes cool in the pan 5 minutes, then move to a rack to cool completely.
  • Make the frosting. Beat the softened butter on medium speed for 1–2 minutes until creamy. Gradually add powdered sugar, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until the frosting is fluffy and spreadable.
  • Frost the cupcakes. Spoon or pipe a generous swirl on each cooled cupcake. For a furry look, press shredded coconut onto the frosting right away.
  • Create bunny ears. Use clean kitchen scissors to cut large marshmallows on the diagonal. Dip the sticky cut side into pink sanding sugar to make the inner ear. Place two ears at the top of each cupcake, slightly angled.
  • Add the face. Use mini chocolate chips or candy eyes for eyes and a pink candy for the nose. Draw whiskers and a smile with an edible marker or a tiny drizzle of melted chocolate snipped from a small bag.
  • Set and serve. Let the decorations settle for 10–15 minutes. Serve and watch the smiles appear.