Bunny Butt Cupcakes
Make Bunny Butt Cupcakes with fluffy vanilla lemon cakes and playful marshmallow bunny rears—perfect for parties and holidays.
Ingredients
- 1 box white cake mix
- 1 tablespoon pure lemon extract
- ½ cup white chocolate chips
- 1 cup (2 sticks / 227 g) unsalted butter
- 2 tablespoons vanilla extract
- 1 bag (16 ounces) confectioners' sugar
- 2 tablespoons whole milk
- 10 drops green food coloring
- 1-2 drops red food coloring
- 12 large marshmallows, (divided)
- white nonpareil sprinkles, (or mini marshmallows)
Instructions
Step 1: Line the tins and mix the cake batter
Line a 12-cup muffin tin with liners and preheat mentally for the baking step. In a modern matte grey ceramic mixing bowl combine the white cake mix with a generous tablespoon of pure lemon extract and mix to the package directions, folding until a smooth, pale yellow batter with tiny glossy streaks from the extract forms. Spoon approximately 3 tablespoons of batter into each lined cup so each liner is evenly filled; set the filled tin aside to go into the oven when ready. The bowl will be slightly smeared with batter and a rubber spatula or whisk rests on its rim.
Step 2: Bake and cool the cupcakes
Bake the cupcakes as directed on the box until the tops are lightly golden and spring back to the touch. Transfer the cupcakes from the tin to a wire cooling rack and allow them to cool completely to room temperature; the crumb should be fine and springy, not dense. While they cool you can prepare the chocolate and frostings so everything is ready for assembly.
Step 3: Melt and pipe the bunny feet
Line a baking sheet with parchment paper. In a clear microwave-safe bowl gently melt the white chocolate chips, stirring between short bursts until glossy and completely smooth. Spoon the melted chocolate into a small pastry bag or sealed plastic bag, snip a tiny corner, and pipe paired oval “feet” shapes onto the parchment—aim for 24 pairs (48 feet) with matching sizes and rounded edges. Keep a toothpick nearby to smooth edges; chill the sheet briefly until the chocolate sets into solid, creamy off-white feet.
Step 4: Whip the vanilla buttercream until fluffy
In the same matte grey ceramic mixing bowl beat the unsalted butter with vanilla extract until very light and fluffy. Gradually add the confectioners' sugar, scraping the bowl frequently, then beat in the milk until the buttercream is airy and spreadable. The finished white buttercream should be pillowy, slightly satiny, and hold soft peaks.
Step 5: Tint and bag the frostings
Divide the buttercream: place half into a medium bowl and add 10 drops of green food coloring, mixing until a vibrant, grassy green. From the remaining white buttercream remove half and add 1–2 drops of red food coloring to create a soft pastel pink for the paw pads; the leftover white stays as the fluffy tail. Fit each color into its own pastry bag—green into a grass tip (233), pink and white into small round tips or bags for detail.
Step 6: Build the bunny butt base on each cupcake
Using the grass tip pipe a dense, textured patch of green “grass” covering the entire cupcake top so the surface reads as finely piped blades: short, variegated strands with visible ridged texture. Take a large marshmallow, slice it in half lengthwise and press the cut, flat side down into the upper portion of the grass so it sits like a rounded bunny rear, leaving room at the base for the feet.
Step 7: Create and attach the tail and feet, finish details
Make tiny dollops of white buttercream about the size of a dime, roll them in white nonpareil sprinkles until fully coated to form a crunchy, sparkly tail, and adhere each to the marshmallow with a smear of buttercream. Pipe small pink pads and three toes onto the prepared white chocolate feet if needed, then gently press one foot on either side of the marshmallow so they peek out from under the tail. Adjust any frosting to keep edges clean and the grass textured; the final cupcakes should present a soft golden crumb, vivid green grass texture, a pillowy marshmallow rear, speckled white nonpareil tail, and smooth white chocolate feet with pastel pink pads.
Notes
- Make the white chocolate feet on parchment and chill until fully set to avoid smudging.
- If buttercream is too stiff, add milk a teaspoon at a time until spreadable.
- Practice piping the grass on parchment to find the right pressure before decorating cupcakes.
- Store cupcakes chilled in an airtight container and bring to room temperature 30 minutes before serving.
- Use gel food coloring for brighter hues without watering down the buttercream.