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Cupcake Bunny Cake

Gather the kids and create the sweetest and easiest bunny cake. It's as easy as making cupcakes!

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 (35) 22 Reviews
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  • Prep Time 40 min
  • Total Time 1 hr 30 min
  • Servings 24

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (16x14 inches) covered with wrapping paper and plastic food wrap or foil

Decorations and Frosting

1
bag (10.5 oz) miniature marshmallows (white)
2
containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ pink or red gel food color
2/3
cup pink miniature marshmallows (from 10.5-oz bag fruit-flavored miniature marshmallows)
2
snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
1
tube (0.68 oz) Betty Crocker™ black decorating gel or 3 to 4 pieces black string licorice

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2 Pour bag of white miniature marshmallows into large shallow bowl. Spoon 2 tablespoons of the frosting into small bowl; tint with food color to desired shade of pink for nose; set aside. Pipe or spread remaining frosting on cupcakes (frosting will be slightly mounded). Press top of each cupcake into marshmallows, covering top completely. Place cupcakes on platter, fitting snugly together. Sprinkle leftover marshmallows as needed to fill in any gaps between cupcakes forming face.
  • 3 Sprinkle pink marshmallows in center of each ear. Place peppermint patties on face for eyes. Pipe or spread pink frosting on face for nose. Pipe 3 (3-inch) lines with black decorating gel on either side of nose for whiskers; pipe 2 lines below nose for mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on face.) Store loosely covered.

EXPERT TIPS

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

If you cannot find the fruit-flavored miniature marshmallows, tint additional frosting pink and pipe or frost the center of the ears pink.

Paste or liquid food color can be substituted for the gel food color.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
220
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
24g
24%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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