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Bunny Cupcakes

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 22
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Searching for a treat that’s simply ear-resistible? Give these cute-as-a-button bunny cupcakes a try. As fun to make as they are to eat, they’re the perfect springtime baking project to make with your little ones. And since they’re made with Betty’s cake mix and fluffy, whipped frosting, there’s less fuss with the baking, giving you more time to focus on the decorating. These funny bunny cupcakes are bound to be a hit with the whole family. Hoppy baking!
Updated Nov 20, 2023
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How do you make bunny cupcakes?

With some bunny special, of course! Get the kids involved in this super simple, super fun spring baking project. Starting with Betty Crocker™ Super Moist™ Yellow Cake Mix, these cute Easter bunny cupcakes could not be easier to make. Just prepare the cake mix as directed on the box. Make sure to cool the cupcakes completely before you frost and decorate–because a melty bunny face is no fun at all!

How do you decorate bunny cupcakes?

It’s all about the ears! They’re cleverly crafted using large marshmallows cut crosswise with kitchen shears, then pressed into sparkly pink sugar. Cupcakes are topped with fluffy, sweet Betty Crocker™ Whipped White Frosting, along with cute candy decorations to make the bunny face. Add your ears and voila! A sweet, simple homemade treat no-bunny can resist!


  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 11 large marshmallows
  • Betty Crocker™ Pink Decorating Sugar
  • Betty Crocker™ Dessert Decorations Candy Eyeballs
  • Heart-shaped candy decorations and sprinkles, as desired


  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 22 regular-size muffin cups. Make and bake cake mix as directed on box. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    To make ears, cut each large marshmallow crosswise in 4 pieces with kitchen shears. Press 1 side of cut edges into pink sugar, flattening slightly and pinch ends together to make ear shape.
  • 3
    Using photo as a guide, frost and decorate cupcakes. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Get your little bakers in on the fun. Once cupcakes are cooled and frosted, have them decorate the bunny faces to their liking!
  • tip 3
    Love bunny cakes? This Bunny Butt Cake is a classic among Betty fans. It’s Peter Cottontail in all his glory!
  • tip 4
    Substitute Betty Crocker™ Super Moist™ White Cake Mix for the yellow cake mix in this recipe. Be sure to follow the directions on the box for the amounts of water, vegetable oil and eggs and number of cupcakes. Bake cupcakes as directed on box.

Frequently Asked Questions

What kind of frosting goes on Easter bunny cupcakes?

This bunny cupcake recipe calls for Betty Crocker™ Whipped White Frosting because its texture is light and fluffy, it tastes positively delish, and it’s the perfect color for your funny bunny faces. For a slightly different bunny cupcake idea, try another flavor in the same color like vanilla or cream cheese.

How do you make ears for Easter bunny cupcakes?

Crafting the perfect ears for your bunny cupcakes just takes some large marshmallows, pink sugar and a little finesse. Cut your marshmallows crosswise with kitchen shears, making four pieces. Then dip the sticky surface of the marshmallow in sugar to make the pink insides of the ears. As you’re dipping, pinch the end of the marshmallow section so it turns from a round section, to a more oblong ear shape.

How do I store bunny cupcakes?

While there likely won’t be many leftovers, storing extra bunny cupcakes will ensure they can be enjoyed for days to come. Avoid storing in an airtight container, as that can cause the moisture from the frosting to be absorbed into the cupcakes. Instead, store leftover cupcakes in a cake keeper or on a plate topped with an upside down bowl to protect them from dust and countertop debris.


250 Calories, 12g Total Fat, 1g Protein, 33g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Cupcake (Cake and Frosting Only)
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
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 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you’re hoppy and you know it, shout, “Yum yum!” These adorable Easter bunny cupcakes are the ideal springtime treat to bake and decorate with your favorite little kitchen helpers. They are easy to make and so much fun to decorate. They’re bound to become a family favorite!
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