The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Easter Bunny Cupcakes are just the cute treat the kids will love both making and eating for Easter. These cupcakes will turn heads and wake up taste buds with their smooth lemon flavor.
It only costs $0.31 per cupcake to make this recipe! The recipe makes twenty-four cupcakes for a total cost of $7.64.
For more Easter fun, do not miss out on these savory Easter Bunny Rolls, these sweet Easter Marshmallow Pops, and this fun and creative way to Dye Easter Eggs with Food Coloring and Rice.
Bunny Cupcakes
Are you looking for a fun way to hop into Spring? These cute Bunny Cupcakes will do just that! They are adorable cupcakes with marshmallows made to look like bunny ears and tails on top of a simple and delicious fluffy frosting.
Grab your kiddos to help with this recipe. Our kiddos love to dip the marshmallows in the sprinkles and stick them on top of the cupcakes.
We used pink, multi-colored, and pink and white mix sprinkles for the ears, but you can be creative and use whatever color you like! It would be fun to have a cupcake decorating party with friends or set these out on your Easter dinner table.
The lemon flavor of the cupcake is light and refreshing. The fluffy and creamy frosting adds a sweet topping that pairs perfectly with the tartness of the lemon flavor. These Bunny Cupcakes are an adorable treat to help celebrate the Easter season and the start of Spring.
Ingredients & Cost:
- 15.25 oz box lemon cake – $1.19
- 3.4 oz box instant lemon pudding – $0.50
- 1 cup milk – $0.16
- 4 large eggs – $0.40
- ⅓ cup vegetable oil – $0.16
- 8 oz container Cool Whip – $0.82
- ¼ cup marshmallow cream – $0.24
- 24 regular marshmallows – $0.48
- 24 mini marshmallows – $0.12
- 3 Tablespoons various sprinkles, pink, multi-colored, white for tails – $3.57
To learn more about how we price our recipes, check out Budget Recipes Explained.
INSTRUCTIONS
- First, preheat the oven to 350 degrees F and line two muffin tins with paper liners.
- Next, using a stand mixer or handheld mixer, add all of the cupcake ingredients to the bowl and beat together until smooth.
- Use a cookie dough scoop to pour the batter into the paper liners and bake for 12-15 minutes.
- Place the cupcakes on a wire rack to cool completely before decorating.
- While cupcakes are cooling, make the frosting. Add the cool whip and marshmallow cream to a bowl and beat until smooth.
- Put the frosting into a decorator bag, fitted with a large round tip, and frost the cupcakes.
- Then, dip the mini marshmallows into the water and shake off the excess before dipping into the white sprinkles.
- Add the tails to the cupcakes.
- Next, make the bunny ears by cutting regular size marshmallows in half diagonally. Then dip the cut side into sprinkles immediately.
- Finally, add the bunny ears to the cupcakes. Serve.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Instead of lemon cake mix and lemon pudding you can use chocolate cake mix and chocolate pudding, vanilla cake mix and vanilla pudding, or white cake cake mix and pistachio pudding mix.
- Feel free to use any variety of sprinkles to make the bunny ears.
STORAGE TIPS
SERVE: It’s best to serve these Bunny Cupcakes on the same day as you make them.
STORE: Store the cupcakes in the refrigerator for up to 24 hours.
FREEZE: These cupcakes do not freeze and defrost well so I do not recommend freezing them.
COOK’S TOOLS
- Stand mixer or handheld mixer
- Mixing bowl
- Piping bag and tips
- Liquid measuring cup
- Kitchen shears
- Cookie Dough Scoop
RECIPE FAQs
You can use a sharp knife or kitchen shears to cut a regular-sized marshmallow in half diagonally. The inside will be sticky when you do this, so dip this side into a shallow dish of sprinkles. It should fill the inside of the “ear” with sprinkles to resemble a bunny ear.
The frosting on top of the cupcake will act as the glue for the marshmallows. Be sure to pipe on enough frosting to each cupcake that you can then stick the end of the marshmallow into.
GET KIDS INVOLVED
Ages 2-3: Have them help you dump the ingredients into the bowl. A fun counting activity would be to have them count the liners as they help place them in the muffin tins.
Ages 4-5: Ask your child to fill the muffin tins with the liners. Teach them how to dip the marshmallows into the sprinkles and place them on the cupcakes to make the bunnies.
Ages 6-8: Guide their hands as you show them how to cut the regular-sized marshmallows in half diagonally. They can then dip them in the sprinkles and make the bunny tails with miniature marshmallows.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
BUDGET TIPS
Around the holidays, watch the ads for your grocery store, as this is the time when baking ingredients typically go on sale. We like to take advantage of this time to stock up on cake mixes, sugar, flour, and other essential baking ingredients.
MORE EASTER RECIPES
- Ambrosia Salad with Cool Whip
- Frog Eye Salad
- Mashed Potatoes with Cream Cheese
- Seven Layer Salad
- No-Bake Key Lime Pie
- Asparagus in the Oven
- Aunt Nancie’s Pistachio Pudding Cake
- Copycat Instant Pot Honey Baked Ham
- Hashbrown Casserole
- Green Bean Casserole
Bunny Cupcakes
Recipe Cost 7.64 Serving Cost 0.31Equipment
- Stand mixer or handheld mixer
- mixing bowl
- Piping bag and tips
- Liquid measuring cup
- Kitchen shears
- cookie dough scoop
Ingredients
FOR THE CUPCAKES:
- 15.25 oz box lemon cake mix we used Betty Crocker
- 3.4 oz box instant lemon pudding
- 1 cup milk
- 4 large eggs at room temperature
- ⅓ cup vegetable oil
FOR THE FROSTING:
- 8 oz container Cool Whip thawed
- ¼ cup marshmallow cream
DECORATIONS:
- 24 regular marshmallows
- 24 mini marshmallows
- 3 Tablespoons various sprinkles pink, multi-colored, and white for tails
Instructions
PREP OVEN AND PANS:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Line two muffin tins with paper liners.
MAKE CUPCAKES
- Beat together all the cupcake ingredients until smooth.
- Divide the batter into liners using a cookie dough scoop.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the muff tins for 5 minutes and then transfer the cupcakes to wire racks to cool completely, about another 35 minutes.
MAKE AND PIPE FROSTING:
- In a large bowl, beat together the Cool Whip and marshmallow cream until smooth.
- Add frosting to a decorator bag fitted with a large round tip. Pipe the frosting onto the cupcakes.
MAKE BUNNY TAILS:
- Dip mini marshmallow in water and shake off excess.
- Immediately dip into white sprinkles.
MAKE BUNNY EARS:
- Cut regular size marshmallows diagonally in half with a sharp knife or kitchen scissors.
- Immediately dip the cut side into sprinkles.
FINISH AND SERVE:
- Add ears and tails to the frosted cupcakes.
- Store the cupcakes in an airtight container in the refrigerator until ready to serve.
Heather says
these are so cute!!! i can’t wait to make them with my nieces for easter!
Anjali says
Omg these cupcakes are so adorable and are perfect for Easter!!! Can’t wait to make them with my kids – they will love them!
Dana says
Okay, these are absolutely adorable and totally getting made this year at Easter! My family is going to love these.
Casey says
How CUTE are these??! Def. going to make for Easter for the kiddos! Sounds pretty easy!