Easter Bunny Cupcakes

These adorable Easter Bunny Cupcakes are so easy to make! They start with a box cake mix that's doctored to create pretty tasty cupcakes topped with homemade buttercream frosting and a Peep's marshmallow bunny on top!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Cooling and frosting time (estimated) 40

Total Time 1 30

Servings

Calories 266kcal

Author Toni Dash

Ingredients

Cupcakes

1 box white cake mix plus ingredients to prepare stated on mix (regular or gluten-free cake mix)
½ 3-ounce package strawberry Jello
½ 3-ounce package berry blue Jello

Frosting and Decorating

1 cup butter softened
1 teaspoon vanilla extract
6 cups powdered sugar
2-3 tablespoons milk
Pink food coloring
Blue food coloring
Pink and blue bunny Peeps marshmallows

Instructions

Preheat the oven to 350 degrees and line a muffin tin with baking liners.
Prepare the white cake mix according to the package instructions.
Separate the batter into two bowls. Add the 1.5 ounces of strawberry Jell-O to one bowl and the 1.5 ounces berry blue Jell-O to the second bowl.
Stir to mix until the Jell-O is fully incorporated into the batter.
Fill each cupcake liner around 2/3 full of the cupcake batter and bake according to the package instructions.
Allow the cupcakes to cool completely, then prepare the frosting by beating together the butter and vanilla until smooth and well combined.
Add one cup of powdered sugar and one tablespoon of milk and beat until smooth.
Add two more cups of powdered sugar and one tablespoon of milk and beat. Then, add the remaining powdered sugar and beat to combined. If the frosting is too thick, add more milk as needed.
Separate the frosting into two bowls. Add the pink food coloring to one bowl and the blue food coloring to the other bowl. Stir until the colors are fully mixed.
Pipe the pink icing on top of the strawberry cupcakes and the blue icing on top of the blue cupcakes.
Place a pink bunny marshmallow on top of the pink cupcakes and a blue bunny on top of the blue cupcakes.

Notes

Cake mix note

If making gluten-free cupcakes, gluten-free white cake mix can be difficult to find. Substitute vanilla cake mix and use a mix that will yield 24 cupcakes (they are sometimes sized to yield fewer cupcakes).

Variations

Make the cupcakes all once color. If so use the entire 3-ounce jell-O packet of the same color.
Swap in more Peeps marshmallow colors.
Use Peeps chicks in addition or instead of bunnies.

How to Store

Store the frosted cupcakes in an airtight container in the refrigerator for 3-4 days. It may be easier to remove the Peeps bunnies (or wait to add them) when storing. Also the marshmallows should not be exposed to moisture.

Nutrition