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+ servings
An overhead picture of the finished Bunny Cupcakes on a blue platter.
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5 from 4 votes

Bunny Cupcakes

These 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.
Prep Time25 mins
Cook Time15 mins
Cooling Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, Easter bunny, lemon, marshmallows
Servings: 24 people
Calories: 145kcal
Cost: $7.64

Equipment

  • 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
  • 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.

Notes

Serve on the same day as you make them or store in the refrigerator for up to 24 hours.

Nutrition

Serving: 1cupcake | Calories: 145kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 73IU | Calcium: 64mg | Iron: 1mg