Bunny Butt Cupcakes

This Easter, satisfy guests of all ages with festive cupcakes modeled after the Easter bunny!

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke of “I am baker”
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 24

1          2-layer size white cake mix

1          tablespoon, plus 2 teaspoons, McCormick Pure Lemon Extract, divided

1          tablespoon McCormick Pure Vanilla Extract

3/4       cup white chocolate chips

2          sticks butter, softened

16        ounces confectioners’ sugar

2          tablespoons milk

10        drops McCormick Green Food Color

1-2       drops McCormick Red Food Color

12        large marshmallows, halved crosswise

3          tablespoons white nonpareil sprinkles


Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons of batter into 24 paper-lined muffin cups. Bake as directed on the package for cupcakes. Cool cupcakes on a wire rack.

To make bunny feet: In a medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip a small corner from the bag. Pipe 24 pairs of bunny feet onto a parchment or wax paper-lined cookie sheet. Use a toothpick to smooth out bumps or rough edges, and gently tap the cookie sheet on the counter to help settle. Allow to harden for 2 minutes in the freezer or 15 minutes in the refrigerator.

To make the frosting: In a large bowl, beat butter and remaining lemon extract 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. Remove half the frosting and place in a medium bowl. Add green food color; mix until evenly blended. Spoon into a pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into a small bowl. Add red food color; mix until light pink. Spoon into another pastry bag.

Using pink frosting, pipe three toes and padding on each bunny foot. Once the frosting has set (about 1 hour) gently press down on the pink frosting to create a smoother look.

For more Easter recipes, visit Culinary.net.

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