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Fluffy Bunny Butt Cupcakes

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These whimsical fluffy bunny butt cupcakes feature soft, tender cake topped with fluffy frosting and adorable marshmallow tails, perfect for celebrations and playful treats.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs
  • ½ cup (120ml) whole milk
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Mini marshmallows (for tails)
  • White nonpareils or coconut flakes (optional)
  • Pink edible gel or small sugar pearls (optional)

Instructions

  1. Preheat your 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, baking soda, and salt.
  3. In a large bowl, beat ½ cup softened butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract or paste.
  5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently until just combined.
  6. Spoon batter into cupcake liners, filling about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare frosting by beating 1 cup softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat until fluffy, adjusting consistency as needed.
  10. Spread frosting thickly on each cupcake using an offset spatula or butter knife.
  11. Press one mini marshmallow gently onto the back of each cupcake as the bunny tail. Optionally, sprinkle white nonpareils or coconut flakes around it.
  12. Optionally, add tiny bunny foot details near the base using pink edible gel or sugar pearls.

Notes

Use softened butter at room temperature for best results. Do not overmix the batter to keep cupcakes tender. Chill frosting slightly if too soft to hold marshmallows. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. Boxed vanilla cake mix can be used as a shortcut.

Nutrition

Keywords: bunny cupcakes, marshmallow tails, Easter cupcakes, kid-friendly dessert, fluffy cupcakes, easy baking

Find it online: https://jodierecipes.com/fluffy-bunny-butt-cupcakes-recipe-easy-marshmallow-tails-tutorial/