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Bunny Cupcakes


Nothing says Easter more like bunny cupcakes. These festive desserts are fun to make and are a great way to get the kids to help you in the kitchen.

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  • 1 box Betty Crocker SuperMoist yellow or white cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Pink food color
  • 2 containers Betty Crocker whipped fluffy white frosting
  • 5 large marshmallows
  • Pink sugar
  • Candy decorations and sprinkles, as desired


Servings 24
Preparation time 15mins
Cooking time 30mins


Step 1

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.

Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

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