Bunny Butt Cupcakes

5 from 1 vote

These easy bunny butt cupcakes will delight everyone who sees them!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: Bunny Butt Cupcakes Recipe

Servings:

Calories: 174kcal

In a mixing bowl, combine cake mix, eggs, water, and oil. Beat with a hand mixer or stand mixer for 2 to 3 minutes until fluffy and well combined.
Line a muffin tin with cupcake liners and fill each liner ⅔ of the way full. Bake according to the cake mix package instructions for approximately 15 minutes at 350°F.
Allow cupcakes to cool completely.
Use grass piping tip #233 attached to the green tube of icing or a piping bag fitted with the tip to pipe a mound of grass on the top of each cupcake. Hold the tip close to the cupcake and squeeze icing while pulling quickly outward and releasing pressure to make the grass strands.
Cut about ⅓ off of the end of one standard marshmallow to make the bunny butt. You can also just leave it whole.
On the intact end of the marshmallow, place a dollop of white icing and dip it into the sanding sugar to make a sparkly bunny tail. Press the cut end of the marshmallow into the grass on the cupcake.
Take a second marshmallow and snip on the diagonal to cut off two triangular-shaped marshmallow pieces - these will be the two feet - the cut side of each piece will be the bottoms of the feet.
Place the feet into the grass up against the bunny butt.
Use a small round piping tip attached to the pink tube of icing to pipe the pads of the feet.
Repeat for the remaining cupcakes.

Use non-stick or parchment paper cupcake liners to make sure your cupcakes don't stick to the paper.
I liked the proportion of the bunny butt to feet by cutting the bunny butt marshmallow to about ⅔ its size. But it’s not necessary.

Decorations inspired by: I Am Baker