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bunny cupakes

Bunny Cupcakes

Easy dessert recipe for Easter or any spring gathering!

  • Total Time: 27 minutes
  • Yield: 24 cupcakes 1x



115 ounce box of cake mix – any flavor

216 ounce cans of white frosting

24 regular-size marshmallows

pink decorating sugar


  1. Bake the cupcakes in cupcake liners according to package directions. Let them cool completely before decorating.
  2. While the cupcakes bake and cool, prepare the marshmallow ears. Use sharp scissors to cut the length of the marshmallow diagonally. That will create a sticky side of the marshmallow to dip into the pink decorating sugar.
  3. Place a grass tip into a decorating bag and fill the bag with the frosting. Cover the top of each cooled cupcake with the white fur frosting and before the frosting begins to dry on the surface, insert the ears on the top.
  4. Serve or store in an airtight cupcake container. 


You can just frost for the fur with a knife if you don’t have a grass decorating tip, or frost the cupcakes and dip them into shredded coconut. You can also add candy eyes, nose, and whiskers if desired.

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 cupcake
  • Calories: 188
  • Sugar: 19 g
  • Sodium: 212 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 9 mg

Keywords: bunny cupcakes, easter dessert ideas