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.
9Gluten-Free Vanilla CupcakesI used my gluten-free vanilla cupcake recipe.
9Marshmallows
½CupDairy-Free Vanilla FrostingI used Miss Jones Bakes Vanilla Frosting.
¼CupFinely Shredded Coconut
2TablespoonsNaturally 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
** Note that the calories will vary depending on what cupcakes and frosting you use.
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!
