Bunny Ear Cupcakes are easy to make and perfect for any Easter celebration! Each cupcake is topped with vanilla frosting, shredded coconut, and marshmallow bunny ears that are dipped in pink sprinkles.
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Why You'll Love This Recipe
These adorable Easter Bunny Cupcakes are so much fun to make and sure to be a hit with kids!
Each gluten-free vanilla cupcake is topped with white frosting, finely shredded coconut, and finished with pink marshmallow bunny ears.
The finely shredded coconut is optional, but I love how it gives the bunny cupcakes more of a "fluffy fur effect."
Perfect for serving at Easter parties, kids birthday parties, or even baby showers!
🍴Ingredient Notes
- Vanilla Cupcakes- I used my gluten-free vanilla cupcake recipe, but any vanilla cupcakes will work!
- Marshmallows - Any large marshmallows will work, but I like Dandies because they're made without corn syrup.
- Dairy-Free Vanilla Frosting - Any vanilla frosting will work! I used Miss Jones Bakes Organic, Vegan, & Dairy-Free Vanilla Buttercream Frosting.
- Finely Shredded Coconut - To create the bunny fur effect, I like to use finely shredded coconut. Feel free to skip this if you do not like coconut.
- Naturally Dyed Pink Sprinkles - The pink sugar style sprinkles work best. You can use Supernatural Pink Sprinkles or 365 brand from Whole Foods.
Recipe Variations
- Swap the vanilla cupcakes for coconut cupcakes for a stronger coconut flavor!
- If you're not a fan of coconut, skip the shredded coconut on top or swap it for white sprinkles.
- To create a bunny face, use mini chocolate chips and a pink coated chocolate candy for the nose!
🍴Step by Step Instructions
Step 1: Cut Marshmallows in Half
Start by preparing the marshmallow ears by cutting each marshmallow in half diagonally with kitchen scissors.
Step 2: Add Pink Sprinkles
Dip each half of the sticky side into the pink sprinkles to create the cute bunny ears!
Step 3: Frost Vanilla Cupcakes
Next, use a butter knife to frost all of the vanilla cupcakes with vanilla frosting.
Step 4: Dip Cupcakes in Coconut
Finally, dip each cupcake into the finely shredded coconut and top with a set of pink bunny ears. Refrigerate until you're ready to serve.
Expert Tips
- You must cut the marshmallows diagonally across to create the oval bunny ear look.
- Once you cut the marshmallows in half, dip them immediately into the pink sprinkles so they stick easily.
- If you're having trouble with the ears sticking to the shredded coconut, add frosting to the back of each ear to stick it onto the cupcake.
- For cupcake liners, I love the If You Care brand because they're made of parchment paper so they will peel off easily.
- Save time by using a boxed vanilla cake mix! Simple Mills makes one that is gluten-free!
- For best results, make sure the cupcakes have completely cooled before frosting.
How to Store Leftovers
To keep them fresh, I suggest storing leftover cupcakes in an airtight container in the refrigerator for 4-5 days.
You can also freeze unfrosted cupcakes in a freezer bag for up to 3 months. Defrost in the refrigerator or on the counter and top with frosting when you're ready to serve.
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Recipe Card
Easy Easter Bunny Ear Cupcakes (Gluten-Free)
Equipment
- 1 Kitchen Scissors
- 1 Serving Plate
Ingredients
- 9 Gluten-Free Vanilla Cupcakes I used my gluten-free vanilla cupcake recipe.
- 9 Marshmallows
- ½ Cup Dairy-Free Vanilla Frosting I used Miss Jones Bakes Vanilla Frosting.
- ¼ Cup Finely Shredded Coconut
- 2 Tablespoons Naturally Dyed Pink Sprinkles
Instructions
- Start by preparing the marshmallow bunny ears by cutting each marshmallow in half diagonally with kitchen scissors. Dip each half of the sticky side into the pink sprinkles to create the cute bunny ears!
- Next, use a butter knife to frost all of the vanilla cupcakes with vanilla frosting.
- Finally, dip each cupcake into the finely shredded coconut and top with a set of pink bunny ears. Refrigerate until you're ready to serve.
Notes
Expert Tips
- You must cut the marshmallows diagonally across to create the oval bunny ear look.
- Once you cut the marshmallows in half, dip them immediately into the pink sprinkles so they stick easily.
- If you're having trouble with the ears sticking to the shredded coconut, add frosting to the back of each ear to stick it onto the cupcake.
- For cupcake liners, I love the If You Care brand because they're made of parchment paper so they will peel off easily.
- Save time by using a boxed vanilla cake mix! Simple Mills makes one that is gluten-free!
- For best results, make sure the cupcakes have completely cooled before frosting.
How to Store Leftover Cupcakes
To keep them fresh, I suggest storing leftover cupcakes in an airtight container in the refrigerator for 4-5 days. You can also freeze unfrosted cupcakes in a freezer bag for up to 3 months. Defrost in the refrigerator or on the counter and top with frosting when you're ready to serve. See FULL POST for more information and step-by-step photos!Nutrition
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