Bunny Butt Cupcakes
Bunny Butt Cupcakes are lemon-flavored white cupcakes topped with adorable bunny butts and feet sticking out on top. The cute decorations are made with buttercream, white chocolate, and marshmallows.
Servings: 24 cupcakes
Calories: 225kcal
Ingredients
White Cupcakes
- 1 box white cake mix
- 1 tablespoon pure lemon extract
Bunny Feet
- ½ cup white chocolate chips
Whipped Vanilla Buttercream
- 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
Assembly
- 12 large marshmallows, divided
- white nonpareil sprinkles, or mini marshmallows
Instructions
Cupcakes
- Line cupcake tins with liners.
- Prepare cake mix as directed on the package, adding 1 tablespoon of lemon extract.
- Spoon approximately 3 tablespoons of batter into each of the lined muffin cups.
- Bake as directed for cupcakes. Transfer to a wire rack to cool.
- As you bake the cupcakes, melt the white chocolate for bunny feet.
Bunny Feet
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips for 30 seconds. Stir and continue to heat in 10-second increments until melted and smooth.
- Spoon the melted chocolate into a pastry bag or a sealed plastic bag. Cut a tiny portion of the corner of the bag and begin to pipe out the melted white chocolate onto the lined baking sheet. Try to make pairs of feet that are the same size. You will want to make 24 pairs (48 feet). If you have any remaining white chocolate, pipe out more sets just in case of breakage. It is a good idea to have a toothpick nearby to smooth out any bumps or rough edges. Allow the chocolate to harden (2 minutes in the freezer or 15 minutes in the refrigerator).
- Place the pink buttercream into a pastry bag and cut off a very small portion of the tip. Pipe out three toes and the padding of the bottom of the bunny foot. Once the frosting has set (about an hour) you can go back and gently press down on the pink frosting with your finger. This can help create a smoother, cleaner look.
Whipped Vanilla Buttercream
- In a large bowl, beat butter and vanilla until light and fluffy.
- Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.
- Add milk. Beat until light and fluffy. If the frosting is too thick to spread, gradually add additional milk until the buttercream reaches your desired consistency.
Bunny Butt Cupcake Colors
- Remove half of the frosting and place into a medium bowl. Add 10 drops of green food coloring. Mix until combined and then place into a pastry bag.
- Of the remaining frosting, remove half and add 1-2 drops of red food coloring. You want a light pick. Mix until combined and then place into a pastry bag.
- The remaining white frosting will be used for the bunny tail.
Decorating Bunny Butt Cupcakes
- Place the green frosting into a pastry bag fitted with a grass tip (#233). Pipe green grass onto the cupcake, covering the tops of the cupcakes completely.
- Take a large marshmallow and cut it in half lengthwise. Place the cut side down onto the upper portion of the cupcake. (You want to make room for the bunny feet to stick out.)
- Take a very small dollop of white buttercream (about the size of a dime) and drop it into a bowl of white nonpareils. Roll the buttercream around until it is completely covered in nonpareils. Dab some pink (or white) buttercream onto the marshmallow and gently place the nonpareils tail onto the marshmallow.
- Place one of the bunny feet against the base of the marshmallow. Finish the Bunny Butt Cupcake by placing the final bunny foot on the cupcake.
- Enjoy!
Video
Nutrition
Serving: 1cupcake | Calories: 225kcal