You don't need to be a cake decorator to make these adorable Easter Bunny Cupcakes!
Crafted from homemade or store-bought vanilla cupcakes, buttercream frosting and vibrant colored fondant, these bunny cupcakes are delightfully simple to create.
Check out all the other Easter desserts for more ideas to help you celebrate the season!
These adorable Easter Cupcakes are designed with simplicity in mind!
With just a few easy-to-find ingredients and a sprinkle of creativity, you'll be amazed at how quickly these sweet treats come together.
So whether you're a seasoned baker or a novice in the kitchen, everyone can join in the fun of creating these irresistibly cute confections!
Looking for more Easy Desserts to serve for the Easter holiday? Try my Easter Egg Cakes, Spring Sugar Cookies or my Easter Bundt Cake...yum!
Table of Contents
- Chocolate Bunny Cupcakes
- Fondant Bunny Cupcakes
- Looking for help with Easter Preparation?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How to make Fondant Bunny Ears
- How to make Bunny Nose and Whiskers
- Before You Begin!
- Helpful Tips for Decorating and Baking Easter Bunny Cupcakes
- How to Store, Freeze and Thawing Tips
- More Easter Desserts to LOVE
- 📖 Recipe Card
- 💬 Comments
New Recipe!
Chocolate Bunny Cupcakes
Check out this adorable cupcake!
Fondant Bunny Cupcakes
- Fondant is made of sugar, water, and corn syrup. For sculpting and shaping, gelatin or glycerin is added to make it easy to roll out.
- This recipe uses pre-colored fondant that you can purchase in any store where they sell cake decorating supplies. You can even purchase it online through Amazon.
- If for some reason you can't find pre-colored fondant, you can color the plain white using gel food coloring. Regular food coloring will make the fondant sticky and hard to work with.
- And you can also make fondant! Check out this easy recipe for Homemade Fondant.
Looking for help with Easter Preparation?
Click here now to check out my Let's Do Brunch Easter Celebration Digital Cookbook! prepare for a delicious celebration!
It's the ultimate guide to crafting your dream Easter brunch featuring 11 easy-to-make recipes, Prep-Ahead Tips, Planning Checklists, and Fun Kid's Activities!
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Try using a chocolate cake mix and making Cute Carrot Patch Cupcakes. Or you could try decorating the cupcakes with pastel candies.
- Another idea would be to use decorating frosting and "draw" the bunny face on top of the cupcakes.
Please note that the ingredients listed below are for 12 decorated cupcakes. They can be store-bought vanilla cupcakes or baked using vanilla boxed cake mix.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Using an electric mixer, beat butter, powdered sugar, and milk with an electric mixer until smooth, then whip on high until fluffy. Pipe onto cupcakes using a round tip.
How to make Fondant Bunny Ears
Step 2: Roll white fondant into 24 one-inch balls, then flatten and taper one end of each to create bunny ears.
Step 3: Roll pink fondant into 24 small ⅓-inch balls, then flatten slightly to fit inside the white bunny ears.
Step 4: Taper one end and attach one pink piece to each white fondant piece. Insert a toothpick into each fondant bunny ear.
Step 5: Then push the toothpicks into the frosting.
How to make Bunny Nose and Whiskers
Step 6: Roll out 48 small, slender strips from your black fondant. These are the whiskers!
Step 7: Shape 12 small pink fondant balls and place one on each cupcake as the nose. Add whiskers and candy eyes to complete the face.
Before You Begin!
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Helpful Tips for Decorating and Baking Easter Bunny Cupcakes
Work with Fondant Efficiently: If fondant becomes sticky, dust your hands and work surface with a bit of cornstarch.
Use Toothpicks for Stability: Insert toothpicks into fondant bunny ears before placing them on cupcakes to keep them upright.
Store Properly: Keep decorated cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Freeze Unfrosted Cupcakes: For longer storage, freeze unfrosted cupcakes. Thaw at room temperature before decorating.
How to Store, Freeze and Thawing Tips
Refrigerate: Store cupcakes in the fridge (covered) for up to 4–5 days. Let them sit at room temp for 15–20 minutes before serving for best texture.
Freezer: Place the cupcakes on a baking sheet until solid, then wrap gently in plastic wrap and transfer to a container. Best within 1 month.
Thaw Tips: Let thaw at room temperature for 1–2 hours.
- SAFELY TRANSPORT BAKED GOODS: Never worry about a cupcake malfunction again. The Magnolia cupcake container protects sweet treats, keeping them in the same perfect condition you baked them in.
More Easter Desserts to LOVE
Check out my other recipe for Cute Easter Cupcakes that look like baby chicks. Or you might like this recipe for Easter Bunny Cupcakes with coconut.
📖 Recipe Card
Easter Bunny Cupcakes Recipe
Ingredients
Equipment
Method
- Using an electric mixer, beat together the butter, powdered sugar and milk on medium speed. Gradually increase speed to high.
- Once the buttercream is formed, scoop it into a piping bag and frost the center of each cupcake using a round icing tip.
- Separate the white fondant into 24 small balls, about one inch in size each. Flatten out the white fondant spheres and then point one end. They will act as your bunnies’ ears.
- Using a pastry roller, roll out a portion of the pink fondant into 24 small balls, about ⅓ of an inch in size.
- Flatten the pink balls, slightly smaller than your white fondant pieces. Point one end and press one onto each white fondant piece. Insert a toothpick into each fondant bunny ear.
- With the remainder of the pink fondant, roll out 12 small balls, about ¼ of an inch thick. Place one on the middle of the frosting of each cupcake.
- Now, make the whiskers. Roll out small, thin strips of your black fondant, you’ll need 48 of them.
- Gently insert two fondant bunny ears on the top of each cupcake.
- Then add the whiskers on either side of the pink nose.
- Finally, add the candy eyes.
Nutrition
Notes
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