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Bunny Butt Cupcakes Recipe – Easy Fluffy Easter Treats Kids Love

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These Bunny Butt Cupcakes are a whimsical, fluffy vanilla treat perfect for Easter celebrations. Adorably decorated with marshmallow bunny tails and paws, they’re easy to make, kid-approved, and guaranteed to bring smiles to any springtime gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Decorating:
  • 12 regular marshmallows (for bunny tails)
  • 24 mini marshmallows (for bunny feet)
  • Pink candy melts or pink icing (for paw pads)
  • Shredded coconut (optional, for a fluffy look)
  • Mini chocolate chips (for toes, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter with sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, and vanilla extract, scraping down the bowl after each addition.
  5. Add half of the dry ingredients to the butter mixture and mix gently. Add milk, then the rest of the dry mix. Beat until just combined.
  6. Divide batter evenly among liners (about 3 tablespoons per cupcake). Bake 18-20 minutes, or until a toothpick comes out clean.
  7. Transfer cupcakes to a wire rack and cool completely for at least 30 minutes.
  8. For the frosting: Beat butter until creamy. Add powdered sugar, heavy cream, vanilla, and a pinch of salt. Beat 3-4 minutes until fluffy.
  9. Pipe or spread a thick mound of frosting on each cupcake, forming a rounded ‘bunny butt.’
  10. Cut regular marshmallows in half and press onto the back of each cupcake for the tail. Use mini marshmallows for feet, then dot with pink candy melts or icing for paw pads. Optional: sprinkle shredded coconut for extra fluff.
  11. Add mini chocolate chips for toes, if desired. Chill cupcakes for 15 minutes to set decorations.
  12. Arrange cupcakes on a festive platter and serve.

Notes

For best results, use room temperature ingredients. If frosting is too thick, add milk a teaspoon at a time; if too runny, add more powdered sugar. Lightly dust scissors with powdered sugar before cutting marshmallows to prevent sticking. Cupcakes can be baked ahead and frozen (unfrosted). Decorate just before serving for freshest results. Gluten-free and dairy-free adaptations work well.

Nutrition

Keywords: Easter cupcakes, bunny butt cupcakes, vanilla cupcakes, kid-friendly dessert, spring treats, holiday baking, marshmallow decorations, easy cupcakes, party dessert

Find it online: https://hungermind.com/bunny-butt-cupcakes-recipe-easy-fluffy-easter-treats-kids-love/