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Easter Bunny Butt Cupcakes

Easter Bunny Butt Cupcakes

Vicky
Make your holiday extra special with these adorable Easter Bunny Butt Cupcakes! Perfectly festive and so much fun to make, they’re a cute and tasty treat for your celebrations!
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Prep Time 30 minutes
Total Time 30 minutes
Course Cupcakes
Cuisine American
Servings 24
Calories 279 kcal

Ingredients
  

For Cupcakes

  • 15.25 oz box white or yellow cake mix
  • 1 cup water
  • ½ cup oil
  • 3 eggs

For Frosting

For Decorations

  • ¼ cup white chocolate or white candy melts
  • ¼ cup pink candy melts
  • ½ cup green sprinkles or Easter-themed sprinkles

Instructions
 

Prepare the cupcakes

  • Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine the cupcake mix, water, oil, and eggs. Mix on medium speed for about 2 minutes, scraping down the sides periodically, until the batter is smooth and well combined.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 14–16 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Let them cool completely before decorating.

Prepare the decorations

  • Melt the white chocolate (or candy melts) in a microwave-safe bowl, heating in short intervals and stirring until smooth. Transfer to a piping bag. Repeat the process with the pink candy melts.
  • Lay a sheet of parchment paper on your work surface.
  • Using the melted white chocolate, pipe small flower-shaped designs to mimic bunny tails. It’s a good idea to make extra in case they break.
  • Pipe ovals for the bunny feet—two for each cupcake plus extras.
  • Add details to the feet: use the pink candy melts to pipe three small dots near the top of each oval and a larger oval in the center to represent the paw pad.
  • Let the chocolate decorations set completely before gently peeling them off the parchment paper.

Make the frosting

  • In a large mixing bowl or stand mixer, combine half of the powdered sugar with the softened butter, vanilla extract, and salt. Mix on low speed until combined, scraping the sides of the bowl as needed.
  • Add the remaining powdered sugar and the milk. Continue mixing on low until incorporated, then increase the speed to medium and whip until the frosting is light, fluffy, and smooth.

Assemble the cupcakes

  • Spread the sprinkles on a shallow plate or bowl.
  • Using an offset spatula, spread a thin layer of frosting on the top of each cooled cupcake. Immediately roll the edges of the cupcake in the sprinkles to coat the rim. Repeat for all cupcakes.
  • Transfer the remaining frosting to a piping bag fitted with a large round tip. Pipe a generous mound of frosting in the center of each cupcake.
  • Place a bunny tail decoration on top of the frosting mound. Position two bunny feet below the tail, angled downward to create a playful "bunny diving" effect.

Video

Notes

  • Always make extra bunny tails and feet—some might break, and it’s better to have extras on hand than to scramble later.
  • No piping bag? No problem! A plastic sandwich bag with a tiny corner snipped off works just as well for decorating.
  • Be patient and let your cupcakes cool completely before frosting. If they’re still warm, the frosting might melt and slide off.
While we take care to give accurate nutrition information for our recipes, the actual values can vary depending on the specific ingredients and quantities used.

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 41mgSodium: 235mgPotassium: 30mgFiber: 0.2gSugar: 29gVitamin A: 270IUVitamin C: 0.01mgCalcium: 51mgIron: 0.5mg
Keyword Easter Bunny Butt Cupcakes
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