Best Bunny Cupcakes Recipes

EASTER BUNNY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
• Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
• Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
• Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
• Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

EASTER BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
• Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors in separate bowls). Frost Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. (I pipe with a pastry bag or Ziploc bag with the corner cut off) To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. (I have also used pink icing.) Stick 2 ears into each of white frosting mounds.(Stick them into the icing well so they don't fall off!).
• Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.

EASTER BUNNY CUPCAKES

Steps:

• Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels., For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting., Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting., For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

CUTE BUNNY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full.
• Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool.
• Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut.
• Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

BUNNY CUPCAKES

Steps:

• Prepare and bake cupcake according to package directions for cupcakes. Cool on wire racks. , In a small bowl, combine 1 cup frosting and green food coloring; frost cupcake. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads., Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut sides of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth., For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake.

BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes.
• To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.

BUNNY FACE-CARROT CAKE CUPCAKES

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
• Spoon into 24 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
• Decorate with remaining ingredients as shown in photo.

BUNNY CUPCAKES

Steps:

• Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for 20-25 mins until the cakes are risen and golden, and a skewer poked into the centre of one comes out clean. Set aside to cool on a wire rack.
• For the frosting, beat the butter, vanilla extract and icing sugar until the mixture is pale and creamy, and completely combined. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like tufts of grass. If not piping, spread the icing over the cakes and run a fork across to make it resemble grass.
• Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies' bottoms). Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.

COCONUT BUNNY CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
• Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to "glue" the pink centers to the white gum ears.
• To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
• To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

BUNNY BUTT CUPCAKES

Steps:

• Heat oven to 350° F. Place a paper baking cup in each of 18 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
• Frost cooled cupcakes with frosting. Place miniature marshmallow on center of each cupcake. Press coconut on top of each cupcake around marshmallow, leaving marshmallow clearly visible.
• Microwave candy coating in microwavable bowl uncovered on High 1 to 2 minutes or until completely melted, stirring every 30 seconds. Place piece of foil or waxed paper on flat surface. Use 1/4 or 1/2 teaspoon to spoon 36 oval-shaped dollops of melted coating onto foil. Cool until set, about 5 minutes.
• Use remaining coating to make pink pads of bunny feet; add 1 drop food color. If coating gets hard, pop it into microwave 10 to 20 seconds. Place in resealable food-storage plastic bag, and cut very small end off corner of bag. Pipe pink pads of feet onto white dollops. Cool completely, about 5 minutes.
• Gently peel bunny feet off foil or waxed paper. Place 2 bunny feet onto each cupcake, and serve.

BUNNY'S BEST CARROT CAKE CUPCAKES

Steps:

• 1. mix all together well, folding in the carrots, raisins, and nuts lastly
• 2. fill muffin cups 3/4 full, use papers for best results.
• 3. frosting: 2 8oz. cream cheese, 1 stick butter room temperature, 2 cups powdered sugar, 1/4 cup pancake syrup, 1/2 tsp. maple flavoring.. mix well, and frost when cupcakes are cool... enjoy
• 4. BAKE AT 350*

STRAWBERRY BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place pink paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line cookie sheet with cooking parchment paper. Melt white candy melts as directed on package; pour melted candy into squirt bottle. Draw 48 bunny ears on parchment paper with melted white candy. Melt pink candy melts; pour into another squirt bottle. Fill in middle of white ears with pink candy. Refrigerate 30 minutes or until firm.
• Use drop of melted white candy to attach 1 white candy-coated chocolate candy to paper baking cup for bunny tail; hold 30 seconds or until set. Repeat with remaining white candy-coated chocolate candies.
• Spread 3 tablespoons frosting on each cupcake top. On front of each cupcake (side opposite the bunny tail), add 2 chocolate chips for eyes, 1 pink candy-coated chocolate candy for nose and 1 red candy heart, turned upside down, for mouth. Insert 3 noodle pieces on each side of nose for whiskers. Gently press 2 ears into top of each cupcake.

BUNNY BUTT EASTER CUPCAKES

Steps:

• If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1″ long by about 1/2″ wide.Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.Place 1/2 cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.Using white candy melts as "glue" stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.

SWEET BUNNY CUPCAKES

Steps:

• In small bowl, mix frosting and green food color until well blended. Frost cupcakes.
• In medium bowl with electric mixer, beat cream cheese, powdered sugar, milk and lemon extract on medium speed until smooth. Shape cream cheese dough into 6 bunnies.
• Decorate bunnies with candy decors and decorating icing. Place bunnies on frosted cupcakes.

BUNNY BUM CUPCAKES RECIPE - (4.6/5)

Steps:

• When the cupcakes are completely cool, spread a flat, even layer of chocolate frosting on top. Dip each cupcake into the chocolate cookie crumbs and completely cover the icing. Set aside. Line 2 baking cookie sheets with parchment paper. Set aside. Place 1/3 of the white candy melts into a microwave-safe bowl and microwave, in 30- second intervals, until completely melted. Pour the mixture into a piping bag, fitted with a small plain tip (tip size #2), and pipe the candy onto a prepared cookie sheet, creating small bunny feet (1"L x 1/2"W). You'll need 24 feet total, 2 per cupcake. Let the feet cool completely. Place about 3 to 4 tablespoons of the melted candy back into the microwave-safe bowl and reheat until completely melted. Add the red food coloring, a little bit at a time, until it forms a pale pink color. Place the colored mixture into a different piping bag, fitted with a small plain tip (tip size #2), and pipe toes and pads on each bunny foot. Let them cool completely. Meanwhile, cut a small sliver off each donut hole, so they rest flat on top of each cupcake. Place the shredded coconut into a small bowl. Set aside. Microwave the remainder of the candy melts, in 30-second intervals, until completely melted. Dip each donut hole and mini marshmallow into the melted candy and then into the shredded coconut. Use your fingers to adhere the coconut and set them on the other prepared cookie sheet to cool completely. To assemble the cupcakes, re-melt the leftover candy (if necessary), and dip just a little of a coated mini marshmallow in it. Place it on the rounded part of the coated donut hole, lightly pressing it. Then, dip just a little of the flat part of the donut hole in the candy and place it on top the cupcake, lightly pressing it. Repeat. Use the remainder of the melted candy to attach the feet to the body of the bunny. Let the cupcakes set for a few minutes before serving.

BUNNY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes.
• To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.

BUNNY AND CHICK CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, divide frosting between 2 small bowls, about 1 1/4 cups each. Mix 7 drops red food color into one bowl, yellow into the other.
• Remove paper baking cups from cupcakes. Place upside down on serving platter.
• To make bunny cupcakes: Frost 12 cupcakes with the pink frosting. Cut shapes out of strawberry taffy candies for ears, feet and tail. Cut shapes out of grape taffy candy for ears and nose. Make ears by stacking grape candy on top of pink candy. Trim to shape into bunny ears if necessary. Press firmly into cupcake. Slide strawberry taffy cutouts under cupcake to make feet. Make small ball out of taffy and press onto back of bunny cupcake for tail. Add small nose. Gently press chocolate candy on face and use frosting to place miniature chocolate chips on chocolate candy for eyes.
• To make chick cupcakes: Frost 12 cupcakes with yellow frosting. Cut shapes out of banana taffy candies for beaks and feet. Cut shapes out of orange gumdrops for wings and comb. Press orange gumdrops firmly into cupcake. Slide banana taffy cutouts under cupcake to make feet. Add beak. Gently press miniature chocolate chips on face for eyes.