Recipes for Easter Bunny Cupcakes that Will Get You Hopping


Cupcakes are everyone’s favorite and never before have cupcakes been so hot!  One of the major benefits of cupcakes is that you can decorate them to fit any occasion. This is especially true at Easter. Easter bunny cupcakes can make a great dessert, or even a placeholder to let your guests know where they will be sitting at the table. Best of all these cupcakes recipes don’t require that you have the skills of a pastry chef. Simply gather your supplies and some helpers if you want to and get baking these sweet renditions of the iconic Easter bunny. Here are some recipes for Easter Bunny Cupcakes-

  • Easter Bunny Cupcakes-This is a new take on the traditional looking bunny. Feel free to mix the colors as you want. Yield: 12 cupcakes



1 container (16 ounces) vanilla frosting

Assorted food coloring and eye dyes

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

12 large marshmallows

6 pink jelly beans, halved crosswise

Chocolate sprinkles

Miniature semi-sweet chocolate chips

Directions for the recipes: Tint frosting whatever color you want, using the food coloring. Place the coconut in re-sealable plastic bag. Add 4 drops of food color to coconut in bag; shake until coconut is evenly tinted. Spread the top of each            cupcake with the tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread the donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head. For the ears, cut a 1/4- inch slice off the flat ends of each marshmallow to make 24 slices. Dip the cut   sides of the marshmallow slices into the coconut until completely covered. (Make the head of each bunny with frosting to create ears. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the       eyes. Press the plain marshmallow pieces into the cupcakes for the belly.

Tip: For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

  • Easter Bunny Cupcakes-This delightful cupcake is covered in coconut to mimic the soft fur of a real bunny. This project would work well in a classroom setting, or would be fun to do with your own children.



A cupcake (baked from your favorite recipe)

White icing

Shredded coconut

Pink decorators’ sugar

Jelly bean nose

Chewable Sweet Tart eyes

Large marshmallows

Mini marshmallows

Directions for the recipe:  Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur. Cut a large marshmallow in half          widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators’ sugar and set them in place for ears.  Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators’ gel pupils or whiskers if you like.

  • Easter Bunny Cupcakes-This is a great recipe to use for beginning bakers.



1/2 tsp salt

1 1/2 cup cake flour, sifted

1 cup sugar

1 tsp vanilla

1/2 cup milk

2 eggs

1/2 cup butter; softened

2 tsp baking powder


Fruit roll ups

Pink marshmallows

Directions for the recipe: The first step is to mix flour, sugar, baking powder and   salt all together in to a large bowl. Set the electric mixer, at low speed and blend in the other ingredients like butter, milk, eggs and vanilla. Beat the mixture for 2 minutes at medium speed. After beating well spoon the prepared batter in 16 large greased or paper lined muffin cups. Bake at 375 f for 15-20 minutes or till tester    inserted in center comes out clean. Transfer these to the rack and cool.

For the frosting:

1 tsp lemon juice

1 egg white

1/2 cup corn syrup

Directions for the recipe: Begin by heating the corn syrup in a saucepan (or microwave at high for 1 1/2 – 2 minutes) over high heat, until boiling. In another bowl and beat egg white into it with lemon juice till it gets frothy. Keep blending in boiling corn syrup and beat till stiff peaks are formed. It will take about 4-5 minutes. Carefully dip the tops of cooled cupcakes in icing. To decorate the  cupcakes you can use Smarties for eyes and sliced fruit roll ups for whiskers. You can also cut pink marshmallows into quarters for ears.


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