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Easter Bunny Cupcakes
Vanilla cupcakes topped with coconut and marshmallows to look like the Easter bunny.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
Cupcakes
Calories
269
kcal
Author
Krystle Smith
Ingredients
For the Cupcakes
1
Box White Cake Mix
½
Cup
Vegetable Oil
3
Eggs
For the Frosting
½
Cup
Butter
Softened
4
Cups
Powdered Sugar
2-3
Tablespoons
Whole Milk
2
Teaspoons
Vanilla Extract
To Decorate
Giant Size Marshmallows
Pink Sanding Sugar Sugar
12
pieces
of Edible Easter Grass or Rips Whips Candy Strings
24
Pink Chocolate Chips
Mini M&Ms would work great too!
48
Mini Chocolate Chips
1
Cup
Shredded Coconut
Instructions
Bake cupcakes according to box directions. Cool completely.
In a large bowl, cream butter. Stir in vanilla and powdered sugar a little at time adding milk as needed.
Frost cupcakes and top with shredded coconut.
Cut the marshmallows diagonally to make resemble the bunny's (48) ears. Sprinkle the sticky side with pink sugar.
Diagonally cut the marshmallows to resemble (24) bunny mouths.
Cut Easter grass or candy strings into ~1" pieces to resemble whiskers.
Use remaining icing to glue prepared ears, and mouth onto cupcake.
Add a pink chocolate chip or M&M as a nose and 2 mini chocolate chips as eyes.
Nutrition
Calories:
269
kcal
|
Carbohydrates:
41
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Cholesterol:
31
mg
|
Sodium:
203
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
152
IU
|
Calcium:
56
mg
|
Iron:
1
mg