These adorable Easter Bunny Cupcakes are made with a simple premade cupcake. They’ll look so cute on your Easter dessert table! Read the full tutorial on how to make them!

Aren’t these Easter Bunny Cupcakes just the cutest thing ever? I like to imagine that the bunny is sticking her head into his den to tend to her babies.

These cupcakes are just perfect for spring. And will look so cute on your Easter dessert table.

They’re made with a simple vanilla cupcake, topped with a donut hole and mini marshmallows to make the body and icing that looks like grass. You can use any vanilla cupcake of your liking – store bought, a cake mix or from scratch.

If you are looking for some more cute Easter cupcakes, you have to check out my spring chick cupcakes as well!

Easter Bunny Cupcakes Shopping List:

Pre-Baked Cupcakes – Let me suggest my Vanilla Cupcake recipe
Store bought or homemade buttercream.
Grass piping Tip
Store bought or homemade Donut holes
Coconut (optional)
Sprinkles
Green Gel Food Coloring
Mini marshmallows

Now you are ready to make your cupcakes!

Fit the piping bag with a couple and decorating tip.

Fill the bag halfway with green icing. Hold the piping above the cupcake, straight up and down and lightly touch the surface of the cupcake.

Lift up as you very quickly squeeze. Stop squeezing and pull the piping bag up. Continue this process all the way around the top of the cupcake, squeezing and stopping creating the illusion of grass.

If only adding the sprinkles to the cupcakes, do it immediately. Once the icing dries the sprinkles won’t stick.

To make the bunny bottom:

Create the cupcakes as mentioned above.

Cut the donut hole in half creating two bottoms. Place the holes, cut side down on top of the icing.

Pipe a dollop of white icing on the top of the donut hole.

Add coconut shreds to create a fluffy tail, this step is optional.

Cut a mini marshmallow in half and stick the sticky side to the donut hole creating the feet.

If the marshmallows will not stick, use a little bit of white icing to glue them to the donut.

Somethings to keep in mind while making your Easter Bunny Cupcakes:

Gel food coloring is preferred over liquid because liquid color will change the consistency of the buttercream icing, where the gel color will not.
Store bought buttercream and store bought icing are NOT the same. Buttercream is stiffer, than icing and is the recommended option for cake and cupcake decorating.
If you have hot hands, meaning while you are holding the piping bag the icing begins to “break” (the color looks distorted) inside the bag, place it in the fridge for 5 mins to stiffen back up and rub some ice on your hands to keep them cool.

I love how it looks to have some of the Easter Bunny Cupcakes with just the sprinkles and some with the cute little bunny butts.

Easter Bunny Cupcakes Tutorial

Name: Easter Bunny Cupcakes Tutorial
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Pre-baked Cupcakes; Store bought or homemade buttercream.; Grass piping Tip; Store bought or homemade Donut holes; Coconut (optional); Sprinkles; Green Gel Food Coloring; Mini marshmallows

Yield: 6

Prep Time: 15 minutes

Total Time: 15 minutes

These adorable Easter Bunny Cupcakes are made with a simple premade cupcake. They'll look so cute on your Easter dessert table!

Ingredients

Instructions

Fit the piping bag with a couple and decorating tip.
Fill the bag halfway with green icing.
Hold the piping above the cupcake, straight up and down and lightly touch the surface of the cupcake.
Lift up as you very quickly squeeze. Stop squeezing and pull the piping bag up.
Continue this process all the way around the top of the cupcake, squeezing and stopping creating the illusion of grass.
If only adding the sprinkles to the cupcakes, do it immediately. Once the icing dries the sprinkles won't stick.
To make the bunny bottom: Create the cupcakes as mentioned above.
Cut the donut hole in half creating two bottoms.
Place the holes, cut side down on top of the icing.
Pipe a dollop of white icing on the top of the donut hole.
Add coconut shreds to create a fluffy tail, this step is optional.
Cut a mini marshmallow in half and stick the sticky side to the donut hole creating the feet.
If the marshmallows will not stick, use a little bit of white icing to glue them to the donut

Notes

Gel food coloring is preferred over liquid because liquid color will change the consistency of the buttercream icing, where the gel color will not.
Store bought buttercream and store bought icing are NOT the same. Buttercream is stiffer, than icing and is the recommended option for cake and cupcake decorating.
If you have hot hands, meaning while you are holding the piping bag the icing begins to “break” (the color looks distorted) inside the bag, place it in the fridge for 5 mins to stiffen back up and rub some ice on your hands to keep them cool.