Bunny Butt Cupcakes Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Bunny Butt Cupcakes.

These Bunny Butt Cupcakes are the perfect Easter and Springtime-themed cupcakes for your next gathering! They have a delicious and moist chocolate cupcake base with a marshmallow and coconut flake bunny diving into buttercream “grass” frosting with white chocolate feet.

Estimated reading time: 4 minutes

Bunny Butt Cupcakes
- Ingredients for Bunny Butt Cupcakes
- Kitchen Tools for Bunny Butt Cupcakes
  - Latest Posts
  - Our Other Recipes and Posts

Bunny Butt Cupcakes

Hi Everyone, are you looking for the cutest Easter and Spring-themed cupcakes ever?

Try these Bunny Butt Cupcakes!

I can imagine these sweet treats being brought to Easter gatherings, baby showers, birthday parties or why not make them just for a fun project?

They are relatively simple to make and you can take as many shortcuts as you want to make it easier which I note in the recipe below.

I chose a chocolate cupcake base for these Bunny Butt Cupcakes because, well, chocolate’s the best but also because the bunny is diving into “the ground, ” so it would make the most sense that the base be dark to represent dirt.

Ingredients for Bunny Butt Cupcakes

You can use a chocolate cupcake box mix, if you want to take a shortcut, or you can make these chocolate cupcakes:

Chocolate Cupcakes (makes 24 cupcakes)

1 1/2 cups all-purpose flour
1 1/2 cups granulated white sugar
3/4 cup unsweetened cocoa powder (I use Hershey’s)
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoon Kosher salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
1/4 cup canola oil
1 teaspoon pure vanilla extract

Green Buttercream Frosting

You can get the store-bought frosting to frost the tops and add some green gel food coloring to it if you want to take a shortcut with the frosting.

This recipe for buttercream is an ample amount for 24 cupcakes to give you an option to use more or less frosting on the top if you wish.

3 cups powdered sugar
1/3 cups unsalted butter, softened to room temperature
1 1/2 teaspoons pure vanilla extract
1-2 tablespoons whole milk
green gel food coloring

Decorations

These are the ingredients for constructing the bunny’s body, tail and feet:

12 marshmallows (regular size), cut in half – so you will have 24 halves for the cupcakes
24 mini marshmallows – for the tail
1 cup white chocolate – to make the feet and to dip the marshmallows
1/4 cup white chocolate morsels *melted, to make the pink chocolate for the feet
red gel food coloring – to make pink chocolate for the feet
1/2 cup coconut flakes

Kitchen Tools for Bunny Butt Cupcakes

cupcake tin
measuring spoons and cups
mixing bowls
baking spatula
offset spatula for frosting
handheld electric mixer
24 cupcake liners, plus extra if you want to double line them
wire cooling rack
parchment or wax paper (for making the bunny feet)
rimmed aluminum baking sheet (for making the bunny feet)
kitchen scissors for cutting marshmallows
toothpicks for dipping marshmallows in chocolate and making the pink toes on the bunny feet
3 small bowls for melting chocolate and coconut flakes
spoons for stirring chocolate

I know you will love these Bunny Butt Cupcakes!

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The chocolate cupcake part of this recipe is inspired by these Chocolate Cupcakes from The Stay at Home Chef.

Our Other Recipes and Posts

This recipe post was originally published on 4/12/2018, and it was updated and republished on 3/24/2021.

Bunny Butt Cupcakes Recipe

Name: Bunny Butt Cupcakes Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups granulated white sugar; 3/4 cup unsweetened cocoa powder, I use Hershey’s; 1 1/2 teaspoons baking soda; 3/4 teaspoons baking powder; 3/4 teaspoons Kosher salt; 2 large eggs; 3/4 cup buttermilk; 3/4 cup warm water; 1/4 cup canola oil; 1 teaspoon pure vanilla extract; 3 cups confectioner's sugar; 1/3 cup unsalted butter, softened to room temperature; 1 1/2 teaspoons pure vanilla extract; 1-2 teaspoons whole milk; green gel food coloring; 12 large marshmallows (regular size), cut in half - so you will have 24 halves for the cupcakes; 24 mini marshmallows, for the tail; 1 cup white chocolate, to make the feet and to dip the marshmallows; 1/4 cup white chocolate morsels, *melted, to make the pink chocolate for the feet; red gel food coloring, to make pink chocolate for the feet; 1/2 cup coconut flakes

Yield: 24 servings

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

These Bunny Butt Cupcakes are the perfect Easter and Springtime-themed cupcakes for your next gathering! They have a delicious and moist chocolate cupcake base with a marshmallow and coconut flake bunny diving into buttercream “grass” frosting with white chocolate feet.

Ingredients

Chocolate Cupcake Base

1 1/2 cups all-purpose flour
1 1/2 cups granulated white sugar
3/4 cup unsweetened cocoa powder, I use Hershey’s
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons Kosher salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
1/4 cup canola oil
1 teaspoon pure vanilla extract

Green Buttercream Frosting

3 cups confectioner's sugar
1/3 cup unsalted butter, softened to room temperature
1 1/2 teaspoons pure vanilla extract
1-2 teaspoons whole milk
green gel food coloring

Decorations

12 large marshmallows (regular size), cut in half - so you will have 24 halves for the cupcakes
24 mini marshmallows, for the tail
1 cup white chocolate, to make the feet and to dip the marshmallows
1/4 cup white chocolate morsels, *melted, to make the pink chocolate for the feet
red gel food coloring, to make pink chocolate for the feet
1/2 cup coconut flakes

Instructions

Chocolate Cupcakes

Preheat oven to 325 degrees F and line a cupcake tin with paper liners, set aside. You may need to bake in batches depending on the size of your cupcake tin.
In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and Kosher salt until combined.
Add 2 eggs, buttermilk, water, canola oil, and vanilla extract, mix until combined. Scoop using a large cookie scoop into the cupcake liners (2/3 full). Bake for 20-22 minutes. You can test with a toothpick or knife in the center for doneness and it should come out clean. Remove cupcakes from tin and cool completely on a wire rack.

To make the bunny "feet"

Melt the 1 cup white chocolate in the microwave at 30-second intervals, stirring in between until completely melted, for my microwave, it takes 3, 30-second intervals.
On a piece of wax paper or parchment paper on a rimmed baking sheet, spoon 48, equally-sized ovals to represent the feet. Put in the freezer for 10 minutes to harden. Use the remaining white melted chocolate for dipping the marshmallows (see below). If you stop and do something else and the chocolate hardens, you can always reheat in the microwave to melt again.
To make the pink tones on the bunny feet, melt 1/4 cup white chocolate morsels in the microwave at 3, 30-second intervals, stirring in between. Add 1-2 drops of red gel food coloring and mix until the color is even.
When the white chocolate feet are hard after freezing, take them out and using a toothpick, make the little toes and pads of the feet. When you are done, return them to the freezer to harden for 5-10 minutes. Take them out when you are ready to apply them.

For the Buttercream Frosting

In a large mixing bowl, mix softened unsalted butter, confectioner's sugar, vanilla, and milk until smooth. Add in green gel food coloring drops until desired shade of green is achieved.
When cupcakes are cool, using an offset spatula, spread the frosting on the tops of the cupcakes and "tap" lightly to get a grass-like texture OR you can use a piping bag with a tip specifically to make the "grass."
Dip the large marshmallow halves using a toothpick into the melted white chocolate and then into the coconut flakes and then place in the middle of the green frosted cupcakes, coconut flake side up.
Dip the mini marshmallows in the melted white chocolate and then in the coconut flakes. Turn them around and then dip the other side in the melted white chocolate and use that to stick them in the center of the large marshmallow half already on the top of the cupcake.
Place the prepared white chocolate "feet" of the bunnies by dipping the blank side in melted chocolate and place on the front of the cupcake where the bunny's feet would be.
Keep the cupcakes in an air-tight container, in the refrigerator, until they are ready to serve. Enjoy!

Notes

Shortcuts and alternatives: You can use a box mix for the chocolate cupcake base; just make sure it makes 24 cupcakes. You can use store-bought buttercream frosting and green gel food coloring in place of making homemade buttercream frosting. You can use white store-bought fondant to shape the bunny's feet in place of the white chocolate if you prefer. You can use pink store-bought icing for detailing the bunny's feet.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 34mgSodium: 351mgCarbohydrates: 71gFiber: 2gSugar: 55gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Bunny Butt Cupcakes Recipe

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