Best Bunny Butt Cupcakes Recipes

BUNNY BUTT CUPCAKES

Bunny Butt Cupcakes image

These easier-than-they-look Easter treats are almost too cute to eat! Prep is a breeze when you start with a box of Betty Crocker™ cake mix.

Provided by Madison Mayberry Hofmeyer

Categories Dessert

Time 1h45m

Yield 18

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ White or Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped Vanilla Frosting
18 miniature marshmallows
1 1/2 cups shredded coconut
6 oz vanilla-flavored candy coating (almond bark), chopped
Pink food color

Steps:

Heat oven to 350° F. Place a paper baking cup in each of 18 regular-size muffin cups.
Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
Frost cooled cupcakes with frosting. Place miniature marshmallow on center of each cupcake. Press coconut on top of each cupcake around marshmallow, leaving marshmallow clearly visible.
Microwave candy coating in microwavable bowl uncovered on High 1 to 2 minutes or until completely melted, stirring every 30 seconds. Place piece of foil or waxed paper on flat surface. Use 1/4 or 1/2 teaspoon to spoon 36 oval-shaped dollops of melted coating onto foil. Cool until set, about 5 minutes.
Use remaining coating to make pink pads of bunny feet; add 1 drop food color. If coating gets hard, pop it into microwave 10 to 20 seconds. Place in resealable food-storage plastic bag, and cut very small end off corner of bag. Pipe pink pads of feet onto white dollops. Cool completely, about 5 minutes.
Gently peel bunny feet off foil or waxed paper. Place 2 bunny feet onto each cupcake, and serve.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 0 g

BUNNY BUTT EASTER CUPCAKES

Bunny Butt Easter Cupcakes image

Bunny Butt Cupcakes have been a favorite Easter cupcake for years! They are frosted, dipped in cookie crumbs and topped with the most adorable little bunny tooshies! They're easy to make, can be used to decorate your table and everyone loves them!

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

12 Chocolate Cupcakes , baked
6 White or Yellow Cupcakes OR 12 donut holes
12 mini marshmallows
1 1/2 cups fine coconut
Chocolate cookie crumbs
1 jar chocolate frosting
1 jar vanilla frosting
1 package white candy melts
pink candy melts or pink gel coloring (you will just need a couple of melts)

Steps:

If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1″ long by about 1/2″ wide.Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.Place 1/2 cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.Using white candy melts as "glue" stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.