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Learn how to make Easter Bunny Butt Cupcakes with this easy holiday recipe!

Is it spring yet? We had a snowfall in Vancouver this past weekend and it’s having me feel so ready for spring! I’m ready for all of the colds and flu to go away and for warm weather, sunny days and spring flowers. I’m also really excited for Easter this year.

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My kids are 7 and 11, so I’m well aware that some of the Easter magic is going to be disappearing soon. Because of that, this mama is holding on to all of the Easter traditions and fun for as long as possible and making the most of the holiday.

When I was a kid, my aunt would make a “Bunny butt” cake each year for Easter. As a child I loved it and thought it was pretty much the funnest (and funniest) thing ever. It was one of those things that I looked forward to every single year.

I’m sharing a twist on my aunt’s Bunny Butt Cake and sharing my Easter Bunny butt cupcakes recipe.

This recipe uses a Vanilla cake mix so it’s super simple to make, but the finished result is just as cute as can be! Get your kids involved in the fun and have them help you make and decorate these adorable cupcakes. It will become a tradition that your family looks forward to each year and loves.

These cupcakes also make adorable classroom treats. My kiddos both have summer birthdays, so I love having an excuse to bring cupcakes into their classrooms at one point or another during the school year.

Ready to learn how to make these Easter Bunny Butt Cupcakes? Read on!

Easter Bunny Butt Cupcakes Recipe

Ingredients:

-1 box vanilla cake mix + all ingredients to make it

-24 regular-sized marshmallows

-24 mini marshmallows

-2 sticks unsalted butter, softened

-4 cups confectioners’ sugar

-2 to 4 tbsps milk

-Pink gel food coloring

Yields: 24 decorated cupcakes

Other supplies:

–Cupcake liners

–Muffin tin

–Mixer or hand mixer

–Waxed paper

–Mixing bowls

–Piping bag

–Wilton #5 tip

–Wilton #12 tip

Directions:

Step 1: Line a muffin tin with cupcake liners. Preheat oven according to cake mix’s directions.

Step 2: Prepare cupcakes according to cake mix’s directions and bake. Allow cupcakes to cool completely before decorating.

Step 3: As the cupcakes cool, prepare toppings. Cut each regular-sized marshmallow in half, lengthwise. Line up the marshmallow halves on wax paper, bottom side up.

Step 4: In a large bowl, mix together softened butter, confectioners’ sugar and milk with an electric mixer. Start on low and increase to high. Once all ingredients are well combined and smooth, the buttercream is complete.

Step 5: Scoop a ¼ cup of the buttercream into a separate bowl and tint with one small drop of pink gel food coloring. Scoop pink buttercream into a piping bag with Wilton tip #5 attached. Frost 3 small circles on the bottom of each marshmallow, followed by a large oval on top.

Step 6: Scoop the remaining buttercream in a piping bag, with Wilton tip #12 attached and frost each cupcake.

Step 7: Place one mini marshmallow at the top of each cupcake. Place 2 “bunny feet” on each cupcake. Serve and enjoy!

Easter Bunny Butt Recipe

Keyword cupcakes, dessert, easter, easter bunny, novelty, party

Ingredients

1 Vanilla cake mix with all required ingredients
24 Regular-sized marshmallows
24 Mini marshmallows
2 sticks Unsalted butter, softened
4 cups Confectioners’ sugar
2 to 4 tbsp Milk
Pink gel food coloring

Instructions

Line a muffin tin with cupcake liners. Preheat oven according to cake mix’s directions.
Prepare cupcakes according to cake mix’s directions and bake. Allow cupcakes to cool completely before decorating.
As the cupcakes cool, prepare toppings. Cut each regular-sized marshmallow in half, lengthwise. Line up the marshmallow halves on wax paper, bottom side up.
In a large bowl, mix together softened butter, confectioners’ sugar and milk with an electric mixer. Start on low and increase to high. Once all ingredients are well combined and smooth, the buttercream is complete.
Scoop a ¼ cup of the buttercream into a separate bowl and tint with one small drop of pink gel food coloring. Scoop pink buttercream into a piping bag with Wilton tip #5 attached. Frost 3 small circles on the bottom of each marshmallow, followed by a large oval on top.
Scoop the remaining buttercream in a piping bag, with Wilton tip #12 attached and frost each cupcake.
Place one mini marshmallow at the top of each cupcake. Place 2 “bunny feet” on each cupcake. Serve and enjoy!