Bunny Butt Cupcakes

I combined my favorite boxed cake mix hack, my tasty vanilla buttercream frosting, and my adorable bunny butt cookies decoration to make these bunny butt cupcakes. They're definitely another great Easter desserts recipe to bake up for the holiday weekend.

The cake mix hack makes sturdy, bakery-style vanilla cupcakes that hold up well to being decorated and transported. They won't crumble as your kids work with them!

Both sizes of marshmallows combine to create the bunny butt look, and they make these cupcakes instantly adorable. It's such an easy way to get that fun Easter feel for spring parties or dessert tables.

🥘 Ingredients

Modified White Cake Cupcakes

• Cake Mix - Use your favorite brand of boxed white cake mix, or see my white cake mix recipe for a homemade version. You can also try my yellow cake mix recipe (or use boxed yellow cake mix).
• All-Purpose Flour - Provides structure to the cupcakes. Be sure to measure it with the spoon and level method for the best results.
• Sugar - Adding a little extra white sugar helps to maintain the sweetness and moisture balance since we're adding more flour to make the mix go further.
• Cooking Oil - I use avocado oil or coconut oil for my cakes (usually), they add moisture and a light richness to your cake. You can swap with melted butter for a slightly richer flavor.
• Eggs - Use room temperature eggs so they mix smoothly into the batter and help create a better texture.
• Vanilla Extract - Enhances all of the warm spice flavors in the cupcakes.
• Salt - Balances the sweetness and enhances all of the flavors.
• Greek Yogurt (or Sour Cream) - This is my favorite secret for sturdy, bakery-style cupcakes! It adds a wonderful tang and a rich, moist crumb that holds up perfectly for decorating and transporting.

Vanilla Buttercream Frosting

• Butter - Adds richness and helps create a creamy, spreadable frosting. Use room temperature butter for best results.
• Confectioners' Sugar - Sweetens and thickens the frosting. Add it gradually to control consistency.
• Heavy Cream - Adding a few tablespoons of heavy cream makes the buttercream incredibly light and airy. It helps you get that perfect spreading consistency while keeping the frosting rich and creamy.
• Vanilla Extract - Pure vanilla bean extract or vanilla bean paste depth of flavor and complements the cream cheese.
• Salt (optional) - A small pinch helps balance the sweetness if needed.

Bunny Butt Decorations

• Sanding Sugar - Adds sparkle and texture to the decorations. You can use different colors for a fun Easter look, like blues, pinks, purples, yellows, and greens.
• Marshmallows - Cut in half to create the bunny 'feet.' Soft, fresh marshmallows work best for clean cuts.
• Mini Marshmallows - Used for the bunny 'tails' for a cute finishing touch.
• Pink Sprinkles, Candies, or Icing Gel - Used to decorate the bunny feet's paw pads.

🐰 How To Make Bunny Butt Cupcakes

You will need measuring cups and spoons, a mixing bowl, a silicone spatula or stand mixer, cupcake liners, and a muffin tin to make these Easter cupcakes.

This recipe makes about 28 to 32 cupcakes, depending on how full you fill each liner (aim for ⅔ to ¾ full).

Prep & Mix The Cake Batter

Preheat and prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and line two standard 12-cup muffin tins + a 6-cup muffin tin with cupcake liners.

Whisk dry ingredients. Start with a 15.25-ounce (432.33 grams) box of white cake mix plus 1 cup (125 grams) all-purpose flour, 1 cup (200 grams) sugar, and ½ teaspoon salt (photo 1). Whisk these together to evenly distribute the ingredients, and make a well in the center for adding the wet ingredients.

Add wet ingredients. In the center of the well, add 1⅓ cups (315.45 milliliters) milk, 1 cup (200 grams) Greek yogurt, 3 large (150 grams) eggs, 2 tablespoons oil, and 1 tablespoon vanilla extract (photo 2). Mix until just combined, the batter should be lumpy (photo 3).

Bake the Cupcakes

Fill cupcake liners. Divide the batter between the cupcake liners, filling each about ¾ of the way full to prevent overflow while baking (photo 4).

Bake. Bake at 350°F (175°C/Gas Mark 4) for 15-20 minutes. They are ready when a toothpick inserted into the center comes out clean with a few moist crumbs.

Cool. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes (photo 5), then transfer them to a wire cooling rack to cool completely before frosting.

Make the Buttercream Frosting

Cream butter and sugar. In a large mixing bowl or the bowl of your stand mixer, beat 1 cup (230 grams) softened butter until light and fluffy (photo 6). Add 1 tablespoon vanilla extract and a pinch of salt (if using) and beat until the butter is smooth again.

Gradually add powdered sugar. Alternate gradually adding 4 cups (480 grams) confectioners sugar and 3-4 tablespoons heavy cream, a little at a time (photo 7), mixing well and scraping down sides of the bowl after each addition until the frosting is fluffy (photo 8).

Final stir. Mix by hand a few turns to make sure all of the butter has been mixed in from the bottom of the bowl.

Assemble the Bunny Butts

Pour the sanding sugar. Pour sanding sugar onto a plate or shallow bowl (photo 9) for coating the frosting.

Frost the cupcakes. Spread a thin layer of my homemade frosting (or your favorite store-bought frosting) on top of each cooled cupcake (photo 10). Gently press the frosted top into the sanding sugar to coat it completely (photos 11, 12).

Prep the bunny feet. Cut the large marshmallows in half (photo 13). Decorate the flat cut side with pink gel food coloring (photos 14, 15), pink sprinkles, or small candies to create the bunny paw pads. Decorate all of the feet first and let them set before moving on to the next step to avoid smudging.

Assemble the bunny butts. Use small dabs of frosting (photo 16) to attach the decorated marshmallow 'feet' and one of the mini marshmallows as a 'tail' on each cupcake (photo 17). Let the decorations set in the frosting before serving or storing.

💭 Angela's Pro Tips & Recipe Notes

• Quick & easy alternatives: You can start with any cupcakes you want to use. Your favorite recipe, a boxed mix (white, yellow, chocolate, carrot cake, or even store bought frosted cupcakes). If using store-bought frosting, do stick with white or vanilla so the sanding sugar colors look the best.
• Use the scoop and level method. Measure your flour correctly by spooning it into your measuring cup and then leveling the top. Scooping directly from the container can lead to dense cupcakes.
• Adjust frosting consistency as needed. If your buttercream is too soft, add a little more confectioners' sugar. If it's too thick to spread easily, mix in a small amount of heavy cream gradually until it reaches the right consistency.
• Cut marshmallows easily. Lightly coat your scissors with powdered sugar or dip them in warm water between cuts to prevent sticking and get clean edges for the bunny 'feet.'
• A fruity twist. Swap sanding sugar for shredded coconut for a different look and feel. You can even color the coconut for extra fun.
• Any pink decorations can be used for paw pads. You can use pink frosting, sprinkles, candies, or icing gel, whatever you can get your hands on.
• Make the tails look extra fluffy. Lightly tear the mini marshmallows before placing them. Additionally, they can be dipped in sanding sugar or coconut to give the bunny tails a soft, dimensional look.

🥡 Storing

Store the frosted and decorated cupcakes in an airtight container at room temperature for up to 2 days.

For longer storage, place the cupcakes in an airtight container and refrigerate for up to 5 days. Let them come to room temperature for about 20-30 minutes before serving.

Freezing

You can freeze the unfrosted and undecorated cupcakes for up to 3 months. Wrap each cupcake in plastic wrap and place them in a zip top freezer bag. Thaw at room temperature before frosting and decorating.

📖 Recipe Card