Looking for a simple Easter treat to make? These kid-friendly Easter bunny cupcakes are an easy, charming option. Each cupcake is topped with vanilla buttercream, rolled in shredded coconut, and finished with delicate chocolate ears and a tiny frosted nose—perfect for little hands and holiday gatherings.
These cupcakes are simple to assemble and look impressively festive, whether you bake the cupcakes yourself or buy plain cupcakes from the store. They strike a great balance between homemade charm and quick convenience—an ideal Easter baking project with kids or for a last-minute celebration.
How to make these cupcakes
First, prepare or purchase a dozen cupcakes.
You can use any cupcake flavor you like: vanilla, chocolate, strawberry, red velvet, carrot, or a funfetti base as shown here. If you’re short on time, purchase plain cupcakes from a bakery and frost them at home.
Second, make the chocolate ears.
Melt about 5 ounces of white chocolate or candy melts over a double boiler or in short bursts in the microwave, stirring frequently to avoid overheating. Using a small paring knife, coat one side with melted chocolate. Place the chocolate-coated side down on parchment paper and gently pull the knife down to form an ear shape. Repeat to make 24 ears, then chill them on a baking sheet in the refrigerator until set.
Third, make the buttercream frosting.
Homemade buttercream holds its shape best, but store-bought frosting can be used if you prefer. To make buttercream, beat softened unsalted butter on high until smooth. Add powdered sugar and vanilla and continue beating until fluffy. Add milk one tablespoon at a time, beating after each addition, until you reach a spreadable but stable consistency.
Finally, assemble the cupcakes.
Place most of the frosting into a piping bag fitted with a large round tip (an Ateco 809 or similar). Pipe a slightly off-center dollop of frosting on each cupcake and gently tap the bottom of the cupcake on the counter to spread the frosting, leaving a small gap on one side for the face. Roll the frosted cupcakes in shredded coconut to create a fluffy coat.
Separate a tablespoon of frosting and tint it pink for the nose. Place the remaining white frosting into a piping bag fitted with a small round tip. Pipe two larger dollops in the front for the nose/mouth area and two small dollops at the base for feet. Use the pink frosting to pipe a small heart or dot for the nose. Insert two chilled chocolate ears at the top of each cupcake and add black nonpareils for eyes.
Expert tips
- Keep utensils dry: Any water in melting chocolate causes it to seize.
- Fix seized chocolate: If the chocolate seizes, add ½–1 teaspoon of neutral oil or shortening at a time, stirring until smooth.
- Use store-bought frosting if needed: Substitute 2 ⅓ cups of store-bought frosting if you don’t want to make buttercream.
- Remove air bubbles from frosting: After the frosting comes together, beat on low for about 5 minutes to reduce air bubbles.
- Fill a piping bag easily: Spoon frosting onto plastic wrap, roll and twist, trim one end, then insert into the piping bag with the tip attached.
- Storage: Best eaten the same day, but store frosted cupcakes in an airtight container at room temperature for 1–2 days.
Did you make this recipe? Share how it went in the comments or tag your photo on Instagram with #thesimplesweetlife—I enjoy seeing your creations.
Recipe
Easy Easter Bunny Cupcakes
These easy, kid-friendly Easter bunny cupcakes are dressed with vanilla buttercream, shredded coconut and chocolate ears for a sweet holiday treat.
- Author: Claire | The Simple, Sweet Life
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cupcakes and decorations:
- 12 cupcakes
- Pink food gel coloring
- Black nonpareils (for eyes)
- ¾ cup shredded coconut
- 5 oz white candy melts or white chocolate
For the buttercream frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Melt the white candy melts or white chocolate over a double boiler or in the microwave in short bursts, stirring until smooth.
- Coat one side of a small paring knife with melted chocolate.
- Place the chocolate-coated side down on parchment paper and gently slide down to form an ear shape.
- Repeat until you have 24 ears, then chill them on a baking sheet in the refrigerator.
- Make the buttercream: beat the butter until smooth, add powdered sugar and vanilla, and beat until fluffy.
- Add milk one tablespoon at a time until the frosting reaches the desired consistency.
- Fill a piping bag with a large round tip with most of the frosting and pipe a slightly off-center dollop onto each cupcake.
- Tap the cupcake on the counter to spread the frosting, leaving a small gap on one side for the face.
- Roll the frosted cupcakes in shredded coconut.
- Color about a tablespoon of frosting pink for the nose. Put the remaining white frosting into a small-tip piping bag.
- Pipe two larger dollops in the front for the nose/mouth and two small dollops for paws.
- Pipe the pink frosting for a small nose, add two black nonpareils for eyes, and insert the chocolate ears.
Notes
- Keep utensils dry: Water causes melting chocolate to seize.
- Fix seized chocolate: Add ½–1 teaspoon of neutral oil or shortening at a time, stirring until smooth.
- Store-bought frosting: Substitute 2 ⅓ cups of store-bought frosting if preferred.
- Reduce air bubbles: Beat frosting on low for about 5 minutes after it comes together.
- Easy piping bag fill: Roll frosting in plastic wrap, trim one end, then insert into the piping bag with the tip attached.
- Storage: Store frosted cupcakes in an airtight container at room temperature for 1–2 days.
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