Bunny Butt Cupcakes

These fun Bunny Butt Cupcakes, topped with fluffy frosting, coconut, and candy bunny feet, make the most adorable Easter treat for kids!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword Bunny butt cupcakes, easter cupcakes

Prep Time 45

Cook Time 15

Servings

Calories 720kcal

Mix cake mix, eggs, oil, and water in a large bowl until smooth.
1 box cake mix, 3 eggs, 1/3 cup oil, 1 cup water
Line your cupcake pan with liners and fill each halfway with batter.
Bake according to box instructions (15-20 minutes) or until a toothpick inserted in the middle comes out clean. Let them cool completely.
Melt white chocolate in the microwave, stirring every 30 seconds, until it's completely melted and smooth. Pipe small ovals onto parchment for bunny feet. Freeze for 10 minutes to help them firm up.
2 cups white candy melts
Melt pink chocolate, pipe it to create the pads of the feet on each chocolate oval, and let set.
1 cup pink candy melts
Frost each cupcake with white icing using a pastry bag fitted with a 1M tip.
32 ounces white frosting
Place a mini marshmallow in the center of each cupcake and dip into coconut flakes to cover the frosting.
1 cup coconut flakes, 12 mini marshmallows
Gently press the bunny feet to each cupcake with a bit of frosting, toes facing down. Serve and enjoy.

You'll want to use the ingredients listed on the cake box so if your cake mix calls for different ingredient amounts, you should use those instead.
Along the same lines, you'll want to adjust your baking times according to the times on the box.
If the bunny feet aren't staying attached to the cupcakes, you can add a little frosting to the bottom to help them stay put.