Bunny Tail Cupcakes for Easter

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Learn how to make easy and adorable bunny tail cupcakes with chocolate cupcakes, frosting, and mini marshmallows. This is a fun Easter dessert kids will love to help make!

Easter will soon be here, and these little bunny cupcakes are so easy and fun, you'll want to add them to your traditional Easter dinner menu.

Why You'll Love This Easter Dessert

  • This is a fun dessert for kids and young at heart.
  • Perfect recipe for toddlers and working on fine motor skills… Placing the marshmallows on the cupcakes will keep them entertained and busy for at least a little bit.
  • You can make regular sized cupcakes or mini cupcakes. Mini bunny tail cupcake bites are the perfect size dessert if you're trying to watch what you eat but still want a bit of a sweet treat.
  • They involve chocolate, so that's a win win dessert right there. Of course, you can make the cupcakes any flavor you like.

Ingredients and Substitutions Notes:

You'll need a few ingredients to make this recipe…

  • Butter and Oil – I like to use salted butter and canola oil for this recipe.
  • Cane Sugar – You can also use granulated sugar.
  • All-Purpose Flour – I make these gluten-free, as well, and use my favorite gluten-free all-purpose flour; they turn out just as fluffy as regular cupcakes.
  • Unsweetened Cocoa Powder – I prefer Hershey's Cocoa Powder, but you can use any brand you like.
  • Large Eggs
  • Baking Soda
  • Buttermilk – You can use a buttermilk mix, straight buttermilk from the store, or just sour regular milk by adding a tablespoon of vinegar to the measuring cup, then measure out the milk to the line for the amount you need.
  • Vanilla Extract – I love using this Mexican vanilla extract.
  • Powdered Sugar – You'll need this to mix up the frosting.
  • Marshmallow Cream – This helps the mini marshmallows to stick to the top of the cupcakes.
  • Mini Marshmallows – These help give the appearance of a soft, fluffy bunny tail or bunny butt to the top of the cupcakes.

How to Make Bunny Tail Cupcakes

I like to use my grandma's chocolate cake recipe. I also have a chocolate cupcake recipe that works quite well.

Another option is to use a cake mix. I'm all for easy, so I totally get it, plus you can make any flavor you want.

If you decide to make mini cupcakes, you'll definitely need a mini muffin pan.

Before you get starting mixing up the cupcake batter, pre-heat the oven to 350° F, and line your muffin pan/s with cupcake liners.

Mix and Bake the Cupcakes

  1. In a large mixing bowl, whisk together the sugar, flour, and cocoa powder.
  2. In a medium saucepan, bring the butter, oil, and water to a boil.
  3. Then remove the mixture from the heat, and mix together with the flour mixture.
  4. In a separate bowl, dissolve the baking soda in the buttermilk by whisking together for a minute or so.
  5. Then beat the eggs in with that buttermilk mixture.
  6. Add the egg mixture and vanilla extract to the flour mixture in the mixing bowl, and mix well.
  7. Pour the cupcake batter into the prepared muffin pan/s, and bake at 350° for about 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
Bunny Tail Cupcake Bites make the cutest Easter treats. And they involve chocolate, so that's a win win Easter dessert right there. Print the recipe with instructions for how to make mini marshmallows look like a fluffy bunny tail.

Make the Frosting

While your cupcakes are baking, mix up the frosting.

  1. In a medium mixing bowl, whisk together the powdered sugar and cocoa powder. Set aside.
  2. In a medium saucepan, melt the butter into the buttermilk, but do not boil. Remove from the heat when all the butter has melted.
  3. Then beat in the powdered sugar mixture 'til you have a spreadable consistency for frosting.
  4. Whisk in the vanilla extract, and it's ready to go.

How to Decorate Bunny Tail Cupcakes

  1. Once your cupcakes have baked and cooled, frost to whatever thickness you prefer.
  2. Then apply a thin layer of marshmallow cream; it's ok if the marshmallow cream mixes just a bit with the chocolate frosting. This mixture will allow the mini marshmallows to really adhere to the top of the cupcake without sliding off.
  3. Slice or tear each mini marshmallow in half.
  4. Place the marshmallows all over the top of each frosted cupcake, adding more marshmallow halves 'til the top of each cupcake is covered, resembling a fluffy bunny tail.
Easter bunny tail cupcake with mini marshmallows on muffin tin

And that's it. They are so cute and perfect for the Easter holiday with family and friends.

fluffy chocolate bunny tail cupcakes topped with mini marshmallows on muffin tin and teal and white polka dot paper

Expert Tips and Recipe FAQ's

How should I store bunny tail cupcakes?

If you have leftovers, store them in an airtight container in the fridge. They'll keep better in the fridge, though they'll likely only last about 3-4 days before going stale.

Do I have to frost the cupcakes?

No, you don't. You can just use marshmallow cream if you want. However, you do need marshmallow cream, no matter what, to help the marshmallows stick to the cupcake tops; I've found it works the best to keep them from sliding off.

bunny butt tail cupcakes made with mini marshmallow topping on muffin tin and green and brown polka dot paper

More Easter Recipes

Here are a few more Easter recipes you'll enjoy…

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

bunny tail cupcakes on muffin tin

Bunny Tail Cupcakes

How to make easy, adorable bunny tail cupcakes with chocolate cupcakes, frosting, and mini marshmallows. Fun Easter dessert kids will love!
5 from 1 vote
Print Pin Rate
Course: Desserts, Easter
Cuisine: American
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 378kcal
Author: Mel Lockcuff

Equipment

Ingredients

Cupcakes:

Frosting:

Instructions

Mix and Bake the Cupcakes:

  • Pre-heat the oven to 350° F, and line muffin tin/s with cupcake liners.
  • In a large mixing bowl, whisk together the sugar, flour, and cocoa powder.
  • In a medium saucepan, bring the butter, oil, and water to a boil.
  • Then remove the mixture from the heat, and mix together with the flour mixture.
  • In a separate bowl, dissolve the baking soda in the buttermilk by whisking together for a minute or so.
  • Then beat the eggs in with that buttermilk mixture.
  • Add the egg mixture and vanilla extract to the flour mixture in the mixing bowl, and mix well.
  • Pour the cupcake batter into the prepared muffin pan/s, and bake at 350° for about 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.

Make the Frosting:

  • In a medium mixing bowl, whisk together the powdered sugar and cocoa powder. Set aside.
  • In a medium saucepan, melt the butter into the buttermilk, but do not boil. Remove from the heat when all the butter has melted.
  • Then beat in the powdered sugar mixture 'til you have a spreadable consistency for frosting.
  • Whisk in the vanilla extract, and it's ready to go.

How to Decorate Bunny Tail Cupcakes:

  • Once your cupcakes have baked and cooled, frost to whatever thickness you prefer.
  • Then apply a thin layer of marshmallow cream; it's ok if the marshmallow cream mixes just a bit with the chocolate frosting. This mixture will allow the mini marshmallows to really adhere to the top of the cupcake without sliding off.
  • Slice or tear each mini marshmallow in half.
  • Place the marshmallows all over the top of each frosted cupcake, adding more marshmallow halves 'til the top of each cupcake is covered, resembling a fluffy bunny tail.

Video

https://youtu.be/e5LKpYoIXzk

Notes

*You can also make mini cupcakes by using a mini muffin pan.
If you have leftovers, store them in an airtight container in the fridge. They'll keep better in the fridge, though they'll likely only last about 3-4 days before going stale.

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 65g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 62mg | Fiber: 1g | Sugar: 52g | Vitamin A: 274IU | Calcium: 21mg | Iron: 1mg
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