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Easy Bunny Butt Cupcakes Recipe with Adorable Buttercream Tails Tutorial

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These charming bunny butt cupcakes feature a moist buttery base with fluffy buttercream tails and adorable marshmallow or fondant ears, perfect for Easter or spring celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) whole milk
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 tsp vanilla extract (for buttercream)
  • 2–3 tbsp (30-45ml) heavy cream or milk (for buttercream)
  • Optional: Food coloring (soft pastel pink or white)
  • Mini marshmallows or white fondant (for bunny ears)
  • Pink edible marker or pink food coloring gel (for ear details)
  • Mini chocolate chips or edible pearls (for bunny feet or accents)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Add dry ingredients in three additions, alternating with sour cream and milk, starting and ending with flour mixture. Mix just until incorporated.
  6. Fill cupcake liners about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
  7. For buttercream, beat 1 cup softened unsalted butter until creamy, about 2 minutes. Gradually add powdered sugar alternating with heavy cream or milk until fluffy. Mix in vanilla extract. Adjust consistency as needed.
  8. Tint buttercream with food coloring if desired. Chill slightly before piping.
  9. Pipe a generous dollop of buttercream onto the back of each cupcake to mimic a bunny tail.
  10. Cut mini marshmallows in half and add pink details with edible marker or gel. Insert ears into frosting. Optionally add mini chocolate chips or edible pearls near base for bunny feet.

Notes

Do not frost cupcakes while warm to prevent melting buttercream tails. Chill buttercream slightly before piping for best shape. Use room temperature eggs for smooth batter. Avoid overmixing after adding flour to keep cupcakes tender. For dairy-free or gluten-free options, see recipe variations.

Nutrition

Keywords: bunny butt cupcakes, Easter cupcakes, buttercream tails, spring dessert, cute cupcakes, easy cupcakes, kid-friendly dessert

Find it online: https://lunafeast.com/easy-bunny-butt-cupcakes-recipe-with-adorable-buttercream-tails-tutorial/