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4.75 from 12 votes

Easter Bunny Cupcakes are the cutest treats to make for Easter! Made with boxed cake mix, marshmallow sprinkle ears, frosting, and coconut. These cupcakes couldn’t be any easier to make and everyone will love them!

Some other favorite homemade cupcakes are Funfetti Cupcakes and Lemon Cupcakes. Be sure to check them out!

PIN Easter Bunny Cupcakes to try later!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

These adorable Easter Cupcakes are decorated to make bunny ears and are so simple. This may be the easiest Easter Cupcake recipe out there because you only need a few ingredients and decorating couldn’t be any easier. Kids can help decorate these bunnies and will have such a blast doing it.

Both kids and adults will fall in love with these cupcakes, how could they not?! These Easter Cupcakes are almost too cute to eat. I love Easter treats that are both delicious and cute– and this dessert is both.

Some of my other favorite Easter treats that I love and are so cute (and eye-catching) is my Easter Rice Krispie Treats, Easter Bunny Cake, Bunny Spinach Dip, Peeps S’mores Dip, Easter Snack Mix, and Peeps Pretzel Rods.

INGREDIENTS

Cupcakes: you can use a boxed cake mix or make your own from scratch. White cake mix works best for these bunny cupcakes.

Frosting: I just used canned frosting.

Coconut: this is optional if you want to give your bunnies more texture.

Marshmallows: this will be to make the ears. You’ll need jumbo marshmallows.

Pink sprinkles: you can use any pink sprinkles but I find the pink sanding sugar works best.

HOW TO MAKE AND DECORATE EASTER CUPCAKES

PREPARE CUPCAKES. Preheat oven to 350 degrees F. Place cupcake liners in 24 regular-size muffin cups. Prepare cupcakes according to box directions and bake. Let them cool completely for at least 30 minutes.

FROST AND SWIRL IN COCONUT. Place the shredded coconut into a plate or shallow bowl. With a butter knife or angled spatula, frost cupcakes. Immediately swirl the frosted cupcakes into the shredded coconut right after it’s frosted to ensure it sticks and the frosting won’t dry out.

CUT MARSHMALLOWS. Place the pink sanding sugar into a plate or shallow bowl. Use a knife or scissors to cut each jumbo marshmallow in half diagonally. Immediately dip the sticky side of the marshmallow into the sugar.

ADD BUNNY EARS. Dab frosting on the bottom of each marshmallow ear and place two on each cupcake to make ears. Repeat until you’ve decorated all of the cupcakes. Enjoy!

THIS EASTER CUPCAKE RECIPE IS

SO cute and easy to make. Especially since you can use boxed cake mix and canned frosting.
A fun treat for kids to make. They can easily decorate the baked cupcakes and will have so much fun.
The cutest Easter dessert and make gorgeous table decor as well.
Perfect for the dessert table, classroom parties, birthday parties, spring parties, and so much more.

RECIPE TIPS AND VARIATIONS

Most cupcake recipes yield 24, but I like to fill the cupcake liners almost to the top with batter to ensure the cupcakes can rise and get extra puffy on top. When I do this method, it usually yields about 18 cupcakes. You may need to add an additional minute or two to the baking time.

You can make your cupcakes any way you wish. It’s always easier to use box cake mix but cupcakes from scratch are always delicious. I like to use white cake mix to get a whiter look but yellow, confetti, and angel food cake will also work.

Add a cute bunny face. You can add a bunny face to these cupcakes by adding eyes and a nose. For the eyes, you can use edible eyes, jelly beans, black frosting, mini chocolate chips, or mini M&Ms. For the nose, you can use a mini marshmallow, jelly bean, frosting, or a regular size M&M.

Change up the cupcake liners. They have so many cute designs these days…use whatever color and style you want.

Instead of coconut, you can use white sprinkles if you prefer. You can also omit the coconut and leave the cupcakes plain and frosted.

Friday #SpringSweetsWeek Recipes

Almond Scones from Palatable Pastime
Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
Carrot Cake Cookies from Eat Move Make
Carrot Cake Poke Cake from Cheese Curd In Paradise
Cinnamon Butterscotch Pear Chips from Blogghetti
Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
Easter Egg Macarons from Jen Around the World
Easy Berry Semi Naked Cake from Red Cottage Chronicles
Ginger Pear Turnovers from Cindy’s Recipes and Writings
Key Lime Icebox Cake from Jolene’s Recipe Journal
Key Lime Pound Cake from Devour Dinner
Key Lime Whoopie Pies from Karen’s Kitchen Stories
Lemon Lavender Fudge from That Recipe
Mango Pear Crisp from Sweet Beginnings
Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
Meyer Lemon Posset from Shockingly Delicious
Ombre Cakes from Art of Natural Living
Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

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