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Silly Rabbit Cupcakes

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  • Prep 35 min
  • Total 2 hr 15 min
  • Servings 24
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These cute bunny rabbit cupcakes will keep the kids hopping at your spring party.
Updated Mar 6, 2012
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  • 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
    Meanwhile, in medium bowl, mix frosting and 14 drops red food color until evenly tinted. Remove paper baking cups from cupcakes. Place upside down on serving platter.
  • 3
    Frost cupcakes with pink frosting. Cut shapes out of strawberry taffy candies for ears, feet and tail. Cut shapes out of grape taffy candy for ears. Make ears by stacking grape candy on top of pink candy. Trim to shape into bunny ears if necessary. Press firmly into cupcake. Slide strawberry taffy cutouts under cupcake to make feet. Make small ball out of taffy and press onto back of bunny cupcake for tail. Gently press chocolate candy on face and use frosting to place miniature chocolate chips on chocolate candy for eyes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Didn’t use up all of the frosting and decorations? Spread leftover cookies with frosting for a sweet treat.
  • tip 2
    To make ahead, bake and freeze the unfrosted cupcakes for up to three months. Frost and decorate the frozen cupcakes, and let thaw at room temperature.
  • tip 3
    Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to flatten.
  • tip 4
    Make the candy decorations up to a day ahead. They will be easier to work with if they have some time to hold their shape.


Nutrition Facts are not available for this recipe
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