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Cupcake Bunny Cake

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Betty Crocker Kitchens
Updated Feb 6, 2026
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This incredibly simple Cupcake Bunny Cake Easter dessert will delight both kids and adults. This creative and festive treat is the ultimate pull-apart cake, making it easy to serve and even more fun to make. Using a classic Betty Crocker™ vanilla cake mix as a base, this recipe transforms simple cupcakes into a charming bunny centerpiece, perfect for your Easter celebrations or any spring gathering.

Recipe Ingredients

Gather these key ingredients to bring your charming Cupcake Bunny Cake to life!  

Vanilla Cake Mix: Our vanilla cake mix provides the perfect, easy-to-use foundation for your fluffy cupcakes.  

Miniature White Marshmallows: These fluffy little clouds give your bunny cake its signature "fur".

White Frosting: This frosting is what holds all the marshmallows in place and adds a sweet, smooth layer to your cupcakes. It's the perfect canvas for your bunny cake decorations and makes assembly super easy.

Pink Gel Food Color: A tiny drop of this vibrant pink food coloring transforms a small portion of your white frosting into the perfect shade for your bunny's adorable nose.

Pink Miniature Marshmallows (Fruit-Flavored): These colorful marshmallows are used to create the charming pink inner ears of your Easter bunny cake.

Dark Chocolate-Covered Peppermint Patties: They make the perfect, round, and dark eyes for your bunny cake.

Black Writing Gel or Black String Licorice: For those final, intricate details, this black decorating gel (or licorice) is used to draw the bunny's whiskers and a sweet little mouth.

Other Ingredients You’ll Need: Water, vegetable oil, eggs

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How to Make Cupcake Bunny Cake

Here are some simple steps, along with helpful tips and tricks, to make your Cupcake Bunny Cake a hopping success! See the full recipe below for all the details.

1. Bake Your Cupcakes  

Follow the box instructions and fill your muffin cups about two-thirds full to prevent overflow and ensure nicely domed cupcakes. Bake and then cool the cupcakes for at least 30-60 minutes.

2. Frost and Marshmallow Magic

Spread a good amount of frosting on top of each cooled cupcake. Immediately gently press the top of each cupcake into the white marshmallows, twisting slightly to ensure full coverage.

3. Assemble Your Bunny

Arrange your marshmallow-covered cupcakes on the platter to form the bunny's face and two ears. Fit them snugly together. Don't worry if there are small gaps!

4. Decorate Your Bunny

Add the finishing details. This is a fantastic recipe for little helpers! Let them help with placing the decorations.  

How to Store Cupcake Bunny Cake

To ensure your Cupcake Bunny Cake stays moist and tasty, proper storage is key.

Room Temperature

Store loosely covered at room temperature. You can use a large cake dome, a spacious container with a lid, or even plastic wrap tented over the cake (try to avoid direct contact with the frosting and marshmallows to prevent sticking). Your Cupcake Bunny Cake will stay fresh and delicious for up to 3 days.

Refrigerator

Store your cake in an airtight container to prevent it from drying out or absorbing odors from the fridge. It will keep for up to 5 days.

Cupcake Bunny Cake

  • Prep Time 40 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 8
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Ingredients

Cake

Decorations and Frosting

  • 1 bag (10 oz) miniature marshmallows (white)
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Pink gel food color from 1 box Betty Crocker™ Neon Gel Food Color
  • 2/3 cup pink miniature marshmallows (from 10-oz bag fruit-flavored miniature marshmallows)
  • 2 snack-size dark chocolate-covered peppermint patties (from 12-oz bag)
  • 1 tube Betty Crocker™ Black Writing Gel or 3 to 4 pieces black string licorice

Instructions

  • Step 
    1

    Heat oven to 350°F (325°F for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. 

  • Step 
    2

    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.

  • Step 
    3

    Pour the bag of white miniature marshmallows into a large shallow bowl. Spoon 2 tablespoons of the frosting into a small bowl; tint with food color to desired shade of pink for the bunny nose; set aside. Pipe or spread remaining frosting on the cupcakes (frosting will be slightly mounded). 

  • Step 
    4

    Press top of each cupcake into marshmallows, covering the top completely. 

  • Step 
    5

    Place cupcakes on a platter in the shape of the bunny face and ears, fitting the cupcakes snugly together. Sprinkle leftover white marshmallows as needed to fill in any gaps between cupcakes.

  • Step 
    6

    Sprinkle pink marshmallows in the center of each ear. Place peppermint patties on the face for eyes. Pipe or spread pink frosting on the face for the nose. Pipe 3 (3-inch) lines with black decorating gel on either side of the nose for whiskers; pipe 2 lines below the nose for a mouth. (Or, cut 6 thin 3-inch pieces of licorice for whiskers and 2 thin 5-inch strips of licorice for mouth; arrange on the face.) Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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