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Easy Easter Bunny Cupcakes


Chef notes

Sweet treats are abound on Easter, from towering cakes and baskets filled with all your favorite candy to baked goods bursting with in-season fruit. These cupcakes fit the bill for a festive and seasonal Easter dessert. Each individual cupcake is decorated with a whimsical bunny on top, making them an extra-fun addition to your holiday celebration. 

At first glance, it might look like these decorated cupcakes are hard to pull off. That couldn’t be further from the truth. While you can definitely start with your favorite homemade cupcake recipe, feel free to buy pre-made cupcakes from your local grocery store or bakery. This allows you to focus your attention on the other components of the holiday meal that are best made from scratch like centerpiece roast or the scalloped potatoes. Leaning on this store-bought convenience means you’re able to pull off the entire meal from start to finish with a little less stress. You can scrape off whatever frosting is on the store-bought cupcakes and save it for another use before re-icing them with white icing to create the bunny faces. Dip the frosted cupcakes in white sanding sugar then use cut marshmallows dipped in pink sanding sugar to form the bunny ears. Finish each cupcake by pressing two chocolate chips into the frosted cupcakes for eyes and a jelly bean below the chocolate chips for the nose. The result is  a sweet easy enough for kids to make but special enough that they’re worth showing off at your Easter gathering.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 


  • 6 pre-made cupcakes
  • 1 (16-ounce) container white icing
  • 2 cups powdered sugar
  • 6 jumbo marshmallows
  • 2 tablespoons pink sanding sugar
  • 1/4 cup white sanding sugar
  • 12 chocolate chips
  • 6 pink jellybeans
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Scrape any frosting or decorations off of the pre-made cupcakes and save for decorating cookies or other sweet treats. 


To make stiffer frosting, pour the white frosting from the container into a large bowl. Mix with a hand mixer, adding the powdered sugar 1/3 cup at a time, until all sugar is fully incorporated.


With a small offset spatula, pile some frosting on top of a cupcake and smooth until a dome of frosting forms.


Dip the frosting dome in the white sanding sugar, rotating the cupcake around until the frosting is completely covered in sanding sugar


Cut the large marshmallows in half horizontally and dip the sticky side into the pink sanding sugar. Stick the marshmallows into the top of the frosting with the pink side facing forward. Push 2 chocolate chips into the "face" for eyes, and add a jelly bean below the chocolate chips for the nose.