Easter Bunny Cupcakes - made with vanilla cake mix and ready to use fondant making them not only cute but easy too! The perfect Easter dessert the whole family is going to love. And don't worry, you don't need to be a cake decorator to make them. Let me show you how easy it is to decorate cupcakes using fondant and homemade buttercream icing.
Making cute treats for Easter is fun! Kids of all ages, grownups too, will love these Easter Bunny Cupcakes. You can still bake a traditional dessert like my Cheesecake Cupcakes, but it's always nice to add something cute to the Easter menu.
If you are looking for more cute desserts, check out my easy cake mix hack recipes:
What is Fondant?
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.
Helpful Kitchen Tools
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- Fondant - this one comes in different colors!
- Pastry Roller
- Candy eyes
- Pastry bag
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
For the Homemade Buttercream Frosting:
- Softened butter
- Powdered sugar
- Milk
For the Ears and Whiskers
- White fondant
- Pink fondant
- Black fondant
- 24 candy eyes
Baking Tip: the cupcakes have to be completely cool before you begin the decorating process.
Directions
Step 1: How to make the Butter Cream Frosting
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.
Step 2: How to make the Bunny Ears
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.
Step 3: How to Make the Bunny Noses
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.
Step 4: How to Make the Whiskers
Roll out small, thin strips of your black fondant, you’ll need 48 of them.
Step 5: Decorate the Cupcakes
Gently insert two fondant bunny ears on the top of each Easter Bunny Cupcake. Then add the whiskers on either side of the pink nose. Finally, add the candy eyes.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Ready for more great recipes? Try these other Easter recipes:
- Chocolate Covered Marshmallow Peeps
- Easter Egg Cupcakes
- Marshmallow Peeps Pudding Cups - no bake recipe!
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Easter Bunny Cupcakes Recipe
Easter Bunny Cupcakes - cake mix cupcakes decorated with fondant bunny ears. Easy step-by-step instructions included! Perfect dessert for Easter and all spring long!
Ingredients
- 12 Baked Vanilla Cupcakes
- 24 Candy Eyes
For the Buttercream Frosting:
- ½ cup softened butter
- 2 cups powdered sugar
- 3-4 tbsp milk
For the Fondant Ears, Nose, Whiskers:
- 8-9 oz. white fondant
- 4-6 oz. pink fondant
- 1-2 oz. black fondant
Instructions
How to Make the Buttercream Frosting:
- 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.
How to make the Fondant Ears, Nose and Whiskers:
- 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.
Notes
The cupcakes have to be completely cool before you begin the decorating process.
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 78mgSodium: 275mgCarbohydrates: 73gFiber: 0gSugar: 57gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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