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Bunny Butt Cupcakes: Easy Spring Treats for Parties & Kids

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These Bunny Butt Cupcakes are a whimsical and delicious spring treat, perfect for Easter, parties, or baking with kids. Tender vanilla cupcakes are topped with creamy buttercream and decorated with marshmallows to create adorable bunny butts that will delight guests of all ages.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (180g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, softened (115g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml) or dairy-free milk
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 1/2 teaspoons baking powder (7g)
  • 1/2 teaspoon salt (2g)
  • For the Buttercream Frosting:
  • 1/2 cup unsalted butter, softened (115g)
  • 2 cups powdered sugar (240g)
  • 1 tablespoon whole milk or cream (15ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • Pinch of salt
  • For Decorating:
  • About 12 large marshmallows (for bunny tails and feet)
  • About 24 mini marshmallows (for bunny toes)
  • Pink candy melts or pink icing (for paw pads)
  • White sanding sugar or shredded coconut (optional, for extra fluff)
  • Edible glue or a dab of frosting (to stick decorations)

Instructions

  1. Line a 12-cup muffin tin with paper liners and preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, beat softened butter until creamy and light, about 2 minutes. Add sugar and beat another minute until fluffy.
  4. Beat in eggs one at a time, then add vanilla extract. Scrape down the bowl as needed.
  5. Add half the dry ingredients to the wet mixture and stir gently. Pour in milk, then add remaining dry ingredients. Mix just until combined.
  6. Divide batter evenly among liners (about 1/4 cup each). Bake for 18-20 minutes, until tops are golden and a toothpick comes out clean.
  7. Remove cupcakes to a wire rack and let cool at least 30 minutes before frosting.
  8. For the buttercream, beat softened butter until smooth. Add powdered sugar, milk or cream, vanilla, and a pinch of salt. Beat until fluffy and pale. Add more milk if needed for consistency.
  9. Spread a generous dollop of buttercream on each cooled cupcake, shaping into a round mound.
  10. Cut large marshmallows in half for bunny tails. Roll sticky side in sanding sugar or coconut if desired. Place one tail on each cupcake, slightly off-center.
  11. Cut more large marshmallows in half for feet. Use pink candy melts or icing to dot ‘pads’ and ‘toes’ on each foot. Add two feet per cupcake, angled outward.
  12. Attach mini marshmallows as toes using a dab of frosting. Let decorated cupcakes set for 10 minutes before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Decorate cupcakes just before serving for the freshest look. Cupcakes can be made gluten-free or vegan with simple substitutions. Store in an airtight container at room temperature for up to 2 days, or refrigerate if needed. Unfrosted cupcakes freeze well for up to 2 months.

Nutrition

Keywords: bunny butt cupcakes, Easter cupcakes, spring dessert, kid-friendly baking, vanilla cupcakes, marshmallow cupcakes, party treats, cute cupcakes

Find it online: https://prismtaste.com/bunny-butt-cupcakes-easy-spring-treats-for-parties-and-kids/