Super Easy Easter Bunny Cupcakes
Original Video Tutorial HERE.
To show my appreciation to the one and only Easter Bunny, I have made these Super Easy Easter Bunny Cupcakes.They are soft, fluffy, and decorated with the cutest little marshmallow ears. It’s the perfect recipe just in time for Easter, especially if you’re looking for something that looks impressive but is actually a breeze to put together.
It’s that time of the year again when those adorable bunnies start to frolic around. Including that one BIG adorable (chocolate-delivering) bunny—The Easter Bunny!
Jump to RecipeWhy this recipe works:
These cupcakes are all about the “wow” factor with zero stress. By using marshmallows and 100s & 1000s, you create an adorable bunny effect without needing any professional fondant skills. Plus, the classic vanilla-on-vanilla combo is a total crowd-pleaser for both kids and adults!
What you will need:
Vanilla Cupcakes
- 125g butter, softened
- 1 cup caster sugar
- 2 tsp. vanilla extract
- 2 eggs
- 1 cup self-raising flour
- 1 cup milk
Vanilla Icing
- 2 cups icing sugar
- 125g butter, softened
- 3 tsp. vanilla extract
- 3 tbs. milk
Bunny Ears
- 12 marshmallows
- 100s and 1000s (sprinkles)
Em’s Pro Tip: When cutting your marshmallows to make the ears, use a pair of clean kitchen scissors dipped in a little bit of icing sugar. This stops the marshmallow from sticking to the blades and gives you a much cleaner, sharper cut for those perfect bunny ear shapes!
Switch it up: Mini Bunny Bites
If you want to make these even more “snackable,” you can easily turn them into mini cupcakes! Simply use a mini muffin tin and swap the large marshmallows for mini marshmallows. Just remember to adjust your baking time—these little guys only need about 12 minutes in the oven instead of the usual 20!
How to make it:
For the Cupcakes:
1. Prep the Oven
Preheat your oven to 180°C and line a 12-hole muffin tin with your favourite Easter-themed cupcake liners.
2. Cream Butter and Sugar
In a bench mixer or using a hand mixer, beat together the butter and sugar for a full 5 minutes until the mixture is light, fluffy, and pale.
3. Add Eggs
Add the vanilla and then the eggs one at a time, beating well after each addition to make sure everything is perfectly combined.
4. Mix in Flour and Milk
With the mixer on low, gradually mix in the self-raising flour and milk until just combined. Be careful not to overmix, as we want these to stay nice and fluffy!
5. Bake
Pour the batter into the cupcake cases and bake for 20 minutes (or until a skewer comes out clean). Allow them to cool in the tin for 10 minutes before moving them to a wire rack to cool completely.
For the Icing:
1. Beat the Base
Beat the butter and icing sugar together for 5 minutes until creamy. Add the vanilla and mix to combine.
2. Build the Texture
Add the remaining icing sugar 1/2 cup at a time, mixing on low between each addition. Pour in the milk and mix until smooth.
3. Whip it Good
Beat the frosting on medium-high for about 2 minutes to get it extra airy. Place the icing in a piping bag and pipe generous swirls onto your cooled cupcakes.
For the Bunny Ears:
1. Cut and Dip
Cut your marshmallows in half diagonally. Press the sticky, cut side of the marshmallow directly into the 100s and 1000s so they stick.
2. Assemble
Place two marshmallow “ears” onto the top of each iced cupcake. Your bunnies are ready to hop onto the dessert table!
How to store them:
Store your bunny cupcakes in an airtight container in a cool, dry place for up to 3 days. If it’s quite warm in your kitchen, you can keep them in the fridge, but just be sure to let them come back to room temperature before serving so the cake stays soft and the buttercream is creamy.
Happy Baking!
I would love to see your little bunny creations! Tag me in your photos on Instagram @EmsSweetLife and use the hashtag #EmsSweetLife so I can share your Easter bakes with our community.
More Easter Recipes
Easter Bunny Cupcakes
Course: DessertDifficulty: Easy12
servings10
minutes20
minutes90
mins5
minsTo show my appreciation to the one and only Easter Bunny, I have made these Super Easy Easter Bunny Cupcakes.They are soft, fluffy, and decorated with the cutest little marshmallow ears. It’s the perfect recipe just in time for Easter, especially if you’re looking for something that looks impressive but is actually a breeze to put together.
It’s that time of the year again when those adorable bunnies start to frolic around. Including that one BIG adorable (chocolate-delivering) bunny—The Easter Bunny!
Ingredients
Vanilla Cupcakes
125g butter, softened
1 cup caster sugar
2 tsp. vanilla extract
2 eggs
1 cup self raising flour
1 cup milk
Vanilla Buttercream Icing
2 cups icing sugar
125g butter, softened
3 tsp. vanilla extract
3 tbs. milk
Bunny Ears
12 mini marshmallows
100s and 1000s
Method
- Vanilla Cupcakes
- Preheat oven to 180°C.
- Line a 12-hole muffin tin with cupcake liners.
- In a bench mixer or using a hand mixer, beat together butter and sugar for 5 minutes, until light and fluffy.
- Add vanilla and ONE egg at a time, beating until combined before adding next egg.
- With the mixer on low, mix in flour and milk until just combined.
- Pour batter into cupcake cases.
- Bake for 20 minutes.
- Allow cupcakes to cool in tin for 10 minutes then completely cool on wire rack.
- Vanilla Buttercream Icing
- In a bench mixer beat together butter and icing sugar for 5 minutes, until creamy.
- Add vanilla and mix until combined.
- Add ½ cup icing sugar at a time mixing on low between each addition.
- With mixer on low, mix in milk until combined.
- Beat on MED-HIGH for 2 minutes.
- Place icing in an icing bag and pipe on to the vanilla cupcakes.
- Bunny Ears
- Cut marshmallows in half.
- Dip the halves of mini marshmallows into 100s and 1000s.
- Pop bunny ears onto the iced vanilla cupcakes.
Notes
- Switch it up: If you want to make these even more “snackable,” you can easily turn them into mini cupcakes! Simply use a mini muffin tin and swap the large marshmallows for mini marshmallows. Just remember to adjust your baking time—these little guys only need about 12 minutes in the oven instead of the usual 20!
- Storage: Store your bunny cupcakes in an airtight container in a cool, dry place for up to 3 days. If it’s quite warm in your kitchen, you can keep them in the fridge, but just be sure to let them come back to room temperature before serving so the cake stays soft and the buttercream is creamy.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
More Recipes
It’s that time of the year again when those adorable bunnies start to frolic around. Including that one BIG adorable (chocolate-delivering) bunny, The Easter Bunny!
To show my appreciation to the one and only Easter Bunny, I have made these Super Easy Easter Bunny Cupcakes. What a perfect recipe just in time for Easter.
Check out my step by step YouTube video here: https://www.youtube.com/watch?v=S7PBD6S8b-0
Let me know in the comments if there are any recipes you would like to see.
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