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–+ servings
View of Bunny Butt Cupcakes on a platter showing the underside of the bunnies feet, with other cupcakes in the background and text overlay.
5 from 4 votes
Created by: Stefanie

Bunny Butt Cupcakes


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
24
These Bunny Butt Cupcakes are the perfect Easter and spring dessert and are easy to make if you aren't a seasoned decorator.
24

Ingredients

Yellow Cupcake Ingredients:

  • 1 package yellow cake mix
  • 3 large eggs
  • 1 cup water
  • ½ cup vegetable oil

Bunny Butt Decoration Ingredients:

  • 1 tube green decorators icing
  • 48 standard size marshmallows
  • 1 - 16 oz. tub white frosting
  • White sanding sugar or sugar crystal sprinkles
  • 1 tube pink decorators icing

Instructions

  • Prepare cupcakes - In a mixing bowl, combine cake mix, eggs, water, and oil.. Beat with a hand mixer or the standing mixer for 2-3 minutes until fluffy and well combined.
  • Line a muffin tin with cupcake liners and fill each liner ⅔ of the way full. Bake according to the cake mix package instructions (approximately 15 minutes at 350°F.)
  • Allow cupcakes to cool completely.
  • Use grass piping tip #233 attached to the green tube of icing or a piping bag fitted with the tip to pipe a mound of grass on the top of each cupcake. Hold the tip close to the cupcake and squeeze icing while pulling quickly outward and releasing pressure to make the grass strands.
  • Cut about ⅓ off of the end of one standard marshmallow to make the bunny butt. (You can also just leave it whole.)
  • On the intact end of the marshmallow, place a dollop of white icing and dip into the sanding sugar to make a sparkly bunny tail. Press the cut end of the marshmallow into the grass on the cupcake.
  • Take a second marshmallow and snip on the diagonal to cut off two triangular shaped marshmallow pieces - these will be the two feet - the cut side of each piece will be the bottoms of the feet.
  • Place the feet into the grass up against the bunny butt.
  • Use a small round piping tip attached to the pink tube of icing to pipe the pads of the feet. If the dots of icing come to little points, just wait for them to set up a bit (about 5-10 minutes) and then gently press the pad of your finger against the point to flatten it.
  • Repeat for the remaining cupcakes.

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Notes

    • If you don't want to use the icing that comes in a tube, you can use buttercream or any other recipe that holds its shape. This strawberry marshmallow frosting would be perfect, too!
    • You can also tint your own icing by using gel food coloring.
    • Is the icing too thin? Add a bit more confectioner's sugar (powdered sugar) to thicken it up.
    • Don't have piping bags? Use a regular plastic bag and snip the corner to add the piping tip.
    • Store any remaining frosting that has been made with butter in the refrigerator if you plan to decorate more cake or cupcakes in the future.
    • Another way to make the bunny feet is by melting white candy melts or white chocolate chips and piping it into shapes on a parchment paper lined baking sheet or a piece of wax paper. Then go back with (melted) pink candy melts to add the pads to each one. Once the chocolate has set you can add to the to the top of each frosted cupcake.

Nutrition

Calories: 256kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 213mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 30IU | Calcium: 50mg | Iron: 1mg

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