Easter Bunny Cupcakes

You don’t have to be a cake decorator to make these adorable Easter bunny cupcakes. They are easy enough for anyone to make and using a cake mix makes them even easier. Pair these with our Easter Chick Cupcakes and you will be the star of the holiday!

Easter Bunny Cupcakes

Aren’t they adorable? Not too difficult and super cute to look at, such a great Easter dessert idea! It almost makes them hard to eat. Almost… These cute little bunny cupcakes are super colorful and great for Easter.

Ingredients you will need:

• 15 ounce box white cake mix, PREPARED as 24 cupcakes

Decorations

• 16 ounce container vanilla or white frosting
• 48 sticks gum in white or other colors such as yellow, blue, green (See the tip section!)
• 24 sticks pink gum
• 24 miniature marshmallows white or colors
• 24 pink or red jelly beans
• 0.67 ounce tube black decorating gel and/or black nonpareils
• 2 1/2 cups sweetened flaked coconut
• 1 drop each food color: red green, blue, yellow

Kitchen Tips:

• The brand of “Extra” gum sticks come in multiple colors. Here’s a list:
  • Polar Ice – white.
  • Peppermint – blue.
  • Smooth Mint – light blue.
  • Spearmint – green.
  • Cinnamon – red.
• Juicy Fruit Original gum is yellow.
• It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.

Helpful Kitchen Tools

• Muffin pan
• Hand mixer
• Food coloring
• Wire cooling racks

How to Make Easter Bunny Cupcakes

1. Preheat oven to 350°F. Place a paper baking cup in each of 24 regular-size muffin cups. Prepare cake mix as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Prepare Decorations

2. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color. You should have a bowl of yellow, blue, pink, and green. Keep one of the bowls of coconut white.

3. Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears.
4. For the center of each ear, cut a red/pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape.
5. Use a little frosting to “glue” the pink centers to the white gum ears.

Decorating the Cupcakes

6. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. This ensures that the frosting does not have a chance to dry. Repeat frosting and dipping for all cupcakes.

7. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits.
8. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws.
9. Gently press a jelly beans on for nose.
10. Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. Use black decorator gel and/or black nonpareils to add the eyes. For “sleeping” eyes, use gel to create half circles.

These darling little Easter bunny cupcakes are fun to make, and will be the hit of your Easter celebrations. Great for an office party!

Other Fun Easter Ideas:

• Bunny Butt Cupcakes
• Rice Krispie Nests
• Frosted Sugar Cookie Bars
• Rainbow Deviled Eggs
• Cracked Colored Eggs
• Bunny Butt Pancakes
• Bird Nest Cookies

Easter Bunny Cupcakes

Boxed cake mix, canned frosting, flaked coconut, and fun decorations make these darling Easter Bunny Cupcake an easy and impressive dessert for the holiday.

5 from 5 votes

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Course: Desserts

Cuisine: American

Servings: 24 cupcakes

45 minutes mins

Calories: 125

Author: Amanda Davis

Ingredients

• ▢ 16 ounce container vanilla or white frosting
• ▢ 48 sticks gum in white or other colors such as yellow blue, green (Extra gum comes in colors, see the tip section!)
• ▢ 24 sticks pink or red gum
• ▢ 24 miniature marshmallows white or colors
• ▢ 24 pink or red jelly beans
• ▢ 0.67 ounce tube black decorating gel
• ▢ 2 ½ cups sweetened flaked coconut
• ▢ 1 drop each food color: red green, blue, yellow

Things You'll Need

• ▢
  Muffin pan
• ▢
  Hand mixer
• ▢
  Food coloring
• ▢
  Wire cooling racks

Before You Begin

• The brand of "Extra" gum sticks come in multiple colors. Here's a list:
  • Polar Ice - white.
  • Peppermint - blue.
  • Smooth Mint - light blue.
  • Spearmint - green.
  • Cinnamon - red.
• Juicy Fruit Original gum is yellow.
• It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
• Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.

Instructions

• Preheat oven to 350°F. Place a paper baking cup in each of 24 regular-size muffin cups. Prepare cake mix as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Prepare Decorations

• Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color. You should have a bowl of yellow, blue, pink, and green. Keep one of the bowls of coconut white.
• Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears.
• For the center of each ear, cut a red/pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape.
• Use a little frosting to “glue” the pink centers to the white gum ears.

Decorating the Cupcakes

• To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. This ensures that the frosting does not have a chance to dry. Repeat frosting and dipping for all cupcakes.
• To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits.
• Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws.
• Gently press a jelly beans on for nose.
• Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. Use black decorator gel and/or black nonpareils to add the eyes. For “sleeping” eyes, use gel to create half circles.

Nutrition

Serving: 1cupcake | Calories: 125cal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 61mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Calcium: 2mg | Iron: 1mg

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I originally made these cute cupcakes for Betty Crocker in 2012.