Easter Bunny Cupcakes

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Easter Bunny Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 cupcakes


  • 1 box (18.25 ounces) yellow or white cake mix (18.25 ounces) prepared according to package directions and baked in cupcake tins with liners for 24 cupcakes
  • 2 sticks or 1 cup unsalted butter - room temperature
  • 3 to 4 cups powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • 2 to 4 tablespoons milk or heavy cream
  • A few drops of green food coloring
  • 24 bunny Peeps
  • 72 small malted milk ball speckled eggs or jelly beans


  • Bake cupcakes and let cool.
  • Use a mixer to beat butter for a minute until smooth.
  • Gradually add 3 cups of powdered sugar.
  • Add vanilla and beat.
  • Add more milk or cream and more powdered sugar if needed to get desired consistency.
  • Dye frosting green and frost all the cupcakes.
  • Use clean scissors to trim a little off the bottom of the peeps, leaving just a little of the neck and bunny head.
  • Place one bunny top on top of each cupcake immediately after you frost each cupcake.
  • Finally, place a few candies on each cupcake.


Want a surprise inside the cupcakes? Use a melon baller and scoop out the center of each cupcake after they are baked. Fill each cupcake with a few Easter candies. Then frost and decorate the tops. You can use a piping bag and a grass tip to make the frosting look like grass if you like. So cute!


Calories: 90kcal | Carbohydrates: 22g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.03g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 28mg | Potassium: 3mg | Sugar: 22g | Vitamin A: 4IU | Calcium: 2mg | Iron: 0.01mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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