These adorable Easter Bunny Cupcakes are super quick and easy, plus they don’t require any fancy cake decorating skills! Use your favorite cupcake recipe or a boxed cake mix, homemade or premade frosting, and a few colors of sprinkles, and you can whip up these super cute spring treats. These easy bunny cupcakes are fun for the whole family to make (kids love them!), and they’ll charm everyone who sees them!
Looking for more fun Easter treats? Try our Deviled Egg Cupcakes, Bunny Bum Cookies, or this Easter Egg Instant Pot Cheesecake.
I love to bake, but I don’t have any fancy cake-decorating skills. These simple Easter Bunny Cupcakes are so fun to make because they look really special, but they aren’t a lot of work. Best of all, they’re so easy to make that you can involve your kids, too. We made it a special family activity and had a family cupcake decorating party. You’ll have a lot of fun with these!
Helpful Items For This Recipe
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Wilton Pastel Baking Cups, Standard, Assorted, 75-Count
Wilton Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin
This is so easy using the tinfoil method. You don’t need any special equipment or talent to make these incredibly cute cupcakes.
What Do I Need to Make Easter Bunny Cupcakes?
If you love to bake and have a favorite cupcake recipe, you can use that to make these Easter Bunny Cupcakes. They’re very versatile, and you can choose any flavor you like! Likewise, if you’re short on time or just want to keep it simple, nearly any store-bought cake mix will work. The same goes for the frosting!
Here’s everything you’ll need to put these sweet bunny cupcakes together.
Ingredients
Cupcake Batter – From scratch or from a cake mix, any flavor. I used the Betty Crocker French Vanilla Cake mix for the cupcakes pictured here.
Aluminum Foil – This isn’t an edible ingredient, but it’s an important element for the bunny cupcakes. For each cupcake, you’ll need three small balls of tin foil (one the size of a marble and two slightly smaller balls). It’s helpful to roll them all at the same time so you can keep the sizes uniform.
Frosting – A cream cheese or buttercream frosting works well here. You can make frosting from scratch or buy premade frosting. Any flavor of frosting will work.
Pink Sprinkles or Pink Sanding Sugar – You’ll use a pinch of these for the center of each bunny ear. Sprinkle vermicelles (pictured on the cupcakes here), small nonpareils, or even sanding sugar will work.
Small White Nonpareils – These are usually easy to find in the cake decorating section of the grocery store. If you have a Michaels craft store near you, they have a large selection of these as well. These are used to cover the top of the cupcake.
Large Pink Nonpareil Pearls – You’ll use these for the bunny nose, so look for jumbo or large-size pearls.
Large Black Nonpareil Pearls – You’ll use these for the bunny eyes, so look for jumbo or large-size pearls.
Note: All of the candy sprinkles pictured here are from the Sweet Tooth Fairy brand, which comes in a large variety of colors and they also taste good!
How to Make Easter Bunny Cupcakes
Prepare the cupcake batter as your recipe or cake mix specifies. Preheat your oven to the temperature as directed in your cupcake recipe.
Line a standard cupcake tin with paper liners. Fill each paper liner with exactly 2 tablespoons of cake batter – if you use too much batter, they will overflow the liners and will not look like bunny faces.
How to Make Bunny-Shaped Cupcakes with Tinfoil?
Place the largest (the size of a marble) ball of aluminum foil at the top to form the two bunny ears. Place the two smaller balls of foil on either side of the cupcake to form bunny cheeks. Repeat for each cupcake, then bake in the preheated oven as directed by your cake mix recipe.
When they are done baking, carefully remove the cupcakes from the pan and cool on a wire rack before proceeding.
When the cupcakes have cooled, add a thick layer of frosting to the top. Then, add a pinch of pink sprinkles or sanding sugar to the center of each bunny ear.
Pour the white nonpareils into a shallow dish, then dip your cupcake frosting side down into the sprinkles and gently press so that the nonpareils stick to the frosting.
Add the larger nonpareil pearls for the eyes and nose, gently pressing them into the cupcake so they adhere to the frosting. And voila! That’s it! You have adorable Easter Bunny Cupcakes to share. Wasn’t that so fun?
Recipe Pro Tips!
How to Store Cupcakes
Once cupcakes are cooled on a cooling rack, don’t leave them out but instead quickly store them in an air-tight container until ready to frost.
Plain cupcakes can be cooled and then stored in an air-tight container and frozen for up to 3 months. For extra protection, you can lay parchment on top of the cupcakes and then wrap them in plastic wrap.
For frosted cupcakes, simply store them in an air-tight container and refrigerate them. Bring to room temperature before serving.
Do not stack or place plastic wrap directly on plain or decorated cupcakes.
WANT MORE EASTER TREATS THAT ARE ALSO FUN TO MAKE?
We love the holidays and here are some of our favorite sweet treat recipes for Easter!!
Easter Bunny Cupcakes
Ingredients
- Cake batter for 18 cupcakes or a 13.25 oz cake mix (like Betty Crocker Super Moist French Vanilla)
- 18 paper cupcake liners
- Aluminum Foil rolled into balls three balls for each cupcake – 1 large ball the size of a marble, and two slightly smaller balls
- 12 ounces can of frosting or homemade (buttercream or cream cheese frosting will work)
- 3 ounces pink sprinkles or sanding sugar for bunny ears
- 8 ounces small white nonpareils
- 1 ounce Large Black Nonpareil Pearls for eyes
- 1 ounce Large Pink Nonpareil Pearls for nose
Instructions
- Preheat oven as directed in your cake batter recipe or cake mix instructions. Prepare cake batter as directed.
- Line 1.5 standard muffin tins with 18 paper liners. Pour 2 tablespoons of batter into each liner.
- Place a larger marble-sized ball of aluminum foil at the top center of the cupcake to form two bunny ears. Place two smaller foil balls on either side of the cupcake to form bunny cheeks. Repeat for each cupcake.
- Bake as directed in your cake recipe. (Mine cooked for 13 minutes). Remove from oven. Carefully remove from muffin tin and cool on a wire rack.
- When the muffins have cooled, spread a thick layer of frosting on each cupcake, cleaning up the edges so the ears and cheeks are still visible. Add a pinch of pink sprinkles to the center of each bunny ear – gently pressing to adhere them to the frosting.
- Pour the small white nonpareils in a shallow dish. Dip the cupcake frosting side down into the nonpareils and gently press to completely cover the frosted top of the cupcake with the sprinkles. Gently press on the eyes and nose. Enjoy!
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