Ridiculously Cute Easter Bunny Cupcakes Recipe Will Give the Kids a Thrill

easter bunny cupcakes
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Easter bunny cupcakes give new meaning to the phrase: you're so cute, I could just gobble you up! What better way to get into the holiday spirit than to add cupcake baking to your list of Easter traditions? Get your kids in on the fun by assigning them an easy task (if your tots are anything like mine, they'll forego wanting to hold a mixer and potentially creating an insane amount of mess in favor of decorating their bunnies with cute candy noses and ears). Whip up a big, yummy batch of these darling cupcakes the day before you plan to color your Easter eggs and -- voila -- you'll have an instant and memorable treat loved by every member of your family.

This nifty Easter bunny cupcakes recipe is fantastically simple to make and utilizes just a few ingredients I'm betting you already have stocked in your pantry or fridge. The measurements below will yield 24 cupcakes, so adjust accordingly.

Did I mention the adorable quotient of these little goodies is off the charts?

Easter Bunny Cupcakes


For the cupcakes:
4 eggs (separated and at room temperature)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter (room temperature)
2 cups sugar
1 teaspoon vanilla extract
1 cup milk (room temperature)

For the buttercream frosting:
12 tablespoons room temperature, unsalted butter
1 1/2 cups confectioners sugar
2 – 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract


Gather all needed ingredients and set out those that need to come to room temperature.

Preheat the oven to 350 degrees. Grease muffin tins and line each cup with a greased paper liner.

In a medium bowl, beat the egg whites to soft peaks. Carefully spoon into another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside. Using a paddle attachment in your stand mixer bowl, or with a regular mixer, beat the room temperature butter until light and fluffy. Pour in the sugar and continue beating until it is well-combined and very fluffy. Add the egg yolks one at a time. Add in the vanilla, and then the juice and zest.

With the mixer on low, add the flour mixture and milk alternately until the ingredients are just combined. Then gently fold in the egg whites with a spoon or spatula.

Carefully spoon the batter into the muffin tins and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.

Set the cupcakes aside to cool. When they are cool enough to pick up, place them on a wire rack to cool completely.

To make the frosting, using the paddle attachment or regular beater, beat the butter on medium speed until pale and fluffy. Add in the powdered sugar and beat until the mixture is light, fluffy, and airy. Add in the vanilla, lemon juice, and zest.

Allow the cupcakes to cool completely, apply a light coating of icing, and then dip into unsweetened or sweetened coconut. Use halved jelly beans for the eyes and strips of licorice for the whiskers. Carefully cut the ears out of Wrigley’s stick gum (Doublemint flavor is white, or use Big Red for pink ears). Make two small incisions at the top of your bunny faces and insert the gum. My ears flopped back a bit, so I supported them with toothpicks (be sure to remove before serving).

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