Bunny Butt Cupcakes are a classic Easter dessert recipe. These cute and easy cupcakes feature edible dirt and grass, a frosting bunny bum with a marshmallow tail, and festive spring candies.
🐇 Cute Bunny Bum Cupcakes for Easter
How’s this for truth in advertising: Bunny Butt Cupcakes, also known as Bunny Bum Cupcakes, are exactly what they sound like.
If you’re not familiar, bunny butt cupcakes are cupcakes that are decorated to resemble the back end of a rabbit, complete with a fluffy tail. Objectively, it might be a little weird that there is a whole sub-category of desserts built around a rabbit posterior, but once you see them, mini marshmallow tails on proud display, you stop worrying about weird and start thinking about eating one immediately.
Bunny butt desserts are popular for their charm, simplicity, and slight cheekiness (pun intended). And cupcakes aren’t the only way to enjoy bunny bums this Easter – around here we also love putting them on cakes, and they are adorable on push-up cake pops as well.
Can’t get enough Easter cupcakes? Our full list of Easter dessert recipes has lots of fun cupcakes and other Easter recipes that are perfect for any spring celebrations or Easter gatherings. Try our Baby Chick Cupcakes, Bird’s Nest Cupcakes, Easter Basket Cupcakes, Easter Bunny Cupcakes, and Double Chocolate Easter Cupcakes.
Table of Contents
🧾 What You’ll Need
You won’t need much in the way of specialty ingredients or equipment to make these cute Easter Bunny Butt Cupcakes –just a few pantry and decorating basics. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Cake mix: Because these cupcakes are all about the decorating, I recommend keeping it simple and using a yellow, white or chocolate cake mix. You can match the cake coloring to the type of “ground” you create for the bunnies to dig into.
- Frosting: We’re using a simple homemade buttercream frosting for the bunny butts and “ground”. If you’re looking for a shortcut, I do not recommend using store-bought canned frosting (ie, the frosting sold in plastic cans near the cake mixes.) It is too soft for this decorating technique. If your grocery store sells American buttercream-style frosting in the bakery section, that should work just fine.
- Sprinkles: We are using white sparkling sugar to cover the bunny bum and give it some texture. It’s also fun to add some Easter veggie sprinkles or colorful jimmies scattered around the bunnies.
- Oreo crumbs: If your bunnies like digging in the “dirt”, you’ll need a handful of covered in Oreo cookies to create the dirt crumbs.
- Mini marshmallows: Mini marshmallows are used to make the fluffy bunny tails. You could also use white Sixlets or a dab of white frosting.
- Gel food coloring: You’ll need green gel food coloring to make the grass.
- Piping bags: I like these disposable piping bags (I wash them and re-use them to reduce waste!).
- Piping tips: You’ll need a piping coupler to make the bunny butt and a multi-opening (grass) tip for the greenery.
Here’s an overview of how to decorate Bunny Butt Cupcakes two ways – with grass and with dirt. Full instructions for both variations are included in the bunny butt cupcake recipe card down below.
Make the Frosting Bunny Bum
- Place some white frosting in a piping bag fitted with a coupler.
- Pipe a big dollop of frosting on top of a cupcake.
- Immediately dip the cupcake in a bowl of white sanding sugar, so the frosting is covered with the sugar.
Add a marshmallow tail
- Snip mini marshmallows in half, and press a marshmallow half on top of the frosting dome – this is your bunny butt.
- You can move some of the sprinkles aside to get it to stick better to the frosting if necessary. Repeat with the remaining cupcakes.
Make frosting grass
- Mix green food coloring into the remaining frosting until you have a grass-like color.
- Place the green frosting into a pastry bag fitted with a grass tip.
- Pipe strands of frosting “grass” all around the outside of the bunny butt.
- Finish with a few Easter sprinkles scattered around.
Make chocolate dirt
- Add melted and cooled unsweetened chocolate to the remaining frosting, and mix well.
- Crush the Oreos into crumbs using a food processor or rolling pin.
- Pipe a ring of chocolate frosting around the bunny butt.
- Press Oreo crumbs into the frosting, and finish with a few Easter sprinkles scattered around.
Here are a few fun ideas for getting creative with bunny butt cupcakes:
- Make your bunny bum out of a doughnut hole, mini cupcake, large marshmallow, Coconut Macaroon or cake pop! I like the simplicity of using frosting, but there are SO many other things you can use for the bunny’s body.
- Add bunny paws to the butts – check out our Chocolate Easter Bunny Cake for full instructions for making fondant bunny paws.
- Use white chocolate chips or melted white chocolate for the bunny tails.
- Use green-tinted shredded coconut for the grass around the bunny.
- Try different flavors of cupcakes – strawberry, lemon, or carrot cake would all be wonderful for spring.
🥕 More Easter Cupcakes
Are these adorable bunny butt cupcakes the cutest Easter cupcakes ever? Maybe, but they have some stiff competition! Check out some of our other springtime-themed cupcakes:
- Easter Bunny Cupcakes
- Easter Basket Cupcakes
- Double Chocolate Easter Cupcakes
- Spring Chick Cupcakes
- Easter Bird’s Nest Cupcakes
- Easy Chocolate Flower Cupcakes
Chocolate Easter Bunny Cake
Easter Push-Up Pops
Leave a Review!
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Bunny Butt Cupcakes
For the cupcakes:
- 1 box yellow cake mix, plus ingredients to prepare mix
For the frosting:
To make the cupcakes:
- Prepare the cupcakes according to the package instructions. Bake them and let them cool completely.
To make the frosting:
- Beat the butter with an electric mixer on medium speed for about 2 minutes, until creamy and light in color.
- Add the salt and vanilla and mix it in.
- Turn the mixer speed to low, and add half of the powdered sugar. Once it’s mostly incorporated, add half of the milk and mix it in.
- Repeat with the second half of the powdered sugar and the rest of the milk. Once everything is added, scrape down the sides and bottom of the mixing bowl, then mix on medium speed for about a minute, until creamy and smooth.
- At this point you can add more milk or sugar, if desired, to get the consistency you want.
- If you want to make the chocolate “dirt” variation of Bunny Butt Cupcakes, melt the unsweetened chocolate in the microwave, then set it aside to cool while you do the first part of the decorating.
- Use kitchen shears to snip the mini marshmallows in half widthwise, so you have 24 smaller marshmallows.
- Place some white frosting in a piping bag fitted with a coupler. Pipe a big dollop of frosting on top of a cupcake. Immediately dip the cupcake in a bowl of white sanding sugar, so the frosting is covered with the sugar.
- Press a marshmallow half on top of the frosting dome – this is your bunny butt. You can move some of the sprinkles aside to get it to stick better to the frosting if necessary. Repeat with the remaining cupcakes. Now you can decorate the cupcakes with chocolate dirt, green grass, or both!
- To make the chocolate dirt variation: add the melted and cooled chocolate to the remaining frosting, and mix well.
- Grind the Oreos in a food processor until they are fine crumbs. Alternately, place them in a zip-top bag and crush them with a rolling pin until they are crumbs.
- Place the chocolate frosting in a piping bag fitted with a coupler, and pipe a ring of chocolate around the bunny butt. Press Oreo crumbs into the frosting. Finish with a few Easter sprinkles scattered around.
- To make the green grass variation: mix green food coloring into the remaining frosting until you have a grass-like color.
- Place the green frosting into a piping bag fitted with a grass tip. Pipe strands of frosting “grass” all around the outside of the bunny butt. Finish with a few Easter sprinkles scattered around.
- Your Bunny Butt Cupcakes are now ready to be enjoyed! Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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