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Bunny Butt cupcakes

Bunny Butt Cupcakes

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  • Total Time: 44-46 minutes
  • Yield: 24 cupcakes 1x

Ingredients

Scale

For the cupcakes:

1 package white or yellow cupcake mix

1 cup water

1/2 cup oil

3 eggs

For the frosting:

4 cups powdered sugar

1 cup unsalted butter, softened

1 teaspoon vanilla

1 teaspoon salt

3 tablespoons milk

For the decoration:

1/4 cup white chocolate or candy melts

1/4 cup pink candy melts

1/2 cup green sprinkles / Easter sprinkles

Instructions

  1. Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners. Set aside.
  2. In the bowl of a stand mixer, combine the cake mix, water, oil and eggs. Mix well, scraping down the sides often, for about 2 minutes or until smooth.
  3. Divide the batter between each cupcake liner, filling each about ⅔ full.
  4. Bake in the preheated oven for approximately 14-16 minutes or until golden brown and the center is set. Allow to cool completely before decorating.
  5. For the decorations – melt the white chocolate in a small microwave safe bowl and stir until smooth. Transfer to a piping bag. Repeat with the pink candy melts.
  6. Spread a piece of parchment across your work surface.
  7. Using the melted white chocolate, pipe a small flower shaped cotton-tail shape for the bunny’s tail. We recommend piping more than you think you’ll need in case of breakage.
  8. Next, use the white chocolate to pipe an oval for each bunny foot – you’ll need two per cupcake, plus extra for breakage.
  9. Follow up with three or four small points of the pink candy melts toward the top of each bunny foot as well as a larger oval in the center for the pad of the paw.
  10. Allow the candy melts to set completely before attempting to carefully remove from the parchment.
  11. For the frosting – in the bowl of a stand mixer, combine about half of the powdered sugar with the softened butter, vanilla and salt.
  12. Mix on low until combined, scraping the sides often.
  13. Add in the remaining powdered sugar and the milk.
  14. Mix on low until combined. Scrape down the sides and then bump up the speed to medium and continue to whip until the frosting is smooth and fluffy.
  15. Once cupcakes are cool, spread the sprinkles on a plate or shallow bowl.
  16. Using an offset spatula or similar, spread a thin layer of frosting over the top of each cupcake. Immediately roll the outside edges in the sprinkles. Set aside and continue with the rest of the cupcakes.
  17. Transfer the remaining frosting to a piping bag fitted with a large round tip.
  18. Pipe a large round mound of frosting in the center of each cupcake.
  19. Place a bunny tail on the top of the frosting mound and two feet pointing down toward the front side of the frosting mound.

Notes

Storage: Cupcakes can be stored in an airtight container and stored in the fridge for up to 3 days.

  • Author: Little Party Pixie
  • Prep Time: 30 minutes
  • Cook Time: 14-16 minutes
  • Category: Cakes, Sweet Treats

Find it online: https://littlepartypixie.com/cute-bunny-butt-cupcakes-recipe/