Bunny Cupcakes

By Makinze GorePublished: Mar 6, 2023

Approved by the Delish Test Kitchen

1 Rating

PHOTO: ERIK BERNSTEIN: FOOD STYLING: SPENCER RICHARDS

Yields:

Prep Time:

15 mins

Total Time:

1 hr 35 mins

Jump to recipe

Along with all of the classic ham and asparagus side dishes, Easter most importantly brings out the adorable desserts too. These bunny cupcakes are so fun to make, and kids will love to help decorate them with you. To make these even easier, we used a boxed cake mix, but feel free to make homemade vanilla cupcakes or use carrot cake to really go all out on the bunny theme!

Did you try making these cupcakes? Let us know how it went in the comments!

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Ingredients

1
box vanilla cake mix, plus ingredients called for on box
5 cups
(575 g.) powdered sugar
1 1/2 cups
(3 sticks) unsalted butter, softened
1/3 cup
heavy cream
2 tsp.
pure vanilla extract
1
(14-oz.) bag sweetened shredded coconut
1/4 cup
pink sanding sugar
24
standard marshmallows

Directions

1. Step 1Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners. Make box mix according to package directions. Fill liners two-thirds full with batter.
2. Step 2Bake cupcakes until a tester inserted into the center comes out clean, 12 to 15 minutes. Remove cupcakes from pan and let cool completely.
3. Step 3Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat powdered sugar and butter until smooth. Add cream and vanilla and beat until incorporated.
4. Step 4Using a large cookie scoop, scoop a mound of frosting on top of cooled cupcakes.
5. Step 5Pour coconut into a shallow dish and gently roll tops of cupcakes into coconut to coat frosting.
6. Step 6Pour sanding sugar into another shallow dish. Cut marshmallows in half diagonally. Dip cut sides into sugar. Place 2 halves on top of each cupcake with the more pointed end at the top to create ears. Using a paring knife, cut little slits into frosting to help ears adhere, if needed.