Bunny Butt Cupcakes

Turn the iconic Easter bunny into an adorably festive bunny butt cupcakes, filled with bright lemony flavour and green grass frosting. Recipe and photo credit: Amanda Rettke from I am baker.


  • 1 package (2-layer size) white cake mix
  • 1 tablespoon (15 milliliters) plus 2 teaspoons (10 ml) Pure Lemon Extract , divided
  • 1 tablespoon (15 milliliters) Pure Vanilla Extract
  • 3/4 cup (175 milliliters) white chocolate chips
  • 1 cup (250 milliliters) (2 sticks) butter, softened
  • 1 package (500 grams) icing sugar
  • 2 tablespoons (30 milliliters) milk
  • 10 drops Green Food Colouring
  • 1 to 2 drops Red Food Colouring
  • 12 large marshmallows , halved crosswise
  • 3 tablespoons (45 milliliters) white nonpareil sprinkles


  • 1 Prepare cake mix as directed on package, adding 1 tablespoon (15 ml) of the lemon extract and vanilla. Spoon 3 tablespoons (45 ml) of batter into each of 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
  • 2 Meanwhile, for the bunny feet, microwave white chocolate chips in medium microwavable bowl on HIGH 30 seconds. Stir, then return to microwave and heat in 10-second increments until mostly melted. Stir until completely melted and smooth. Spoon into pastry bag or resealable plastic bag. Snip a small corner from bag. Pipe out 24 pairs of bunny feet using the melted white chocolate onto parchment or wax paper-lined cookie sheet. Try to make pairs that are the same size. Use a toothpick to smooth out any bumps or rough edges, and gently tap the cookie sheet on the counter to help the white chocolate settle. Allow white chocolate to harden (2 minutes in the freezer or 15 minutes in the refrigerator).
  • 3 For the frosting, beat butter and remaining 2 teaspoons (10 ml) lemon extract in large bowl until light and fluffy. Gradually add icing sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Remove half of the frosting and place into medium bowl. Add green food colour; mix until evenly blended. Spoon into pastry bag fitted with a grass decorating tip. Set aside. Remove half of the remaining frosting into small bowl. Add 1 to 2 drops red food colour; mix until light pink. Spoon into another pastry bag or resealable plastic bag. Snip a very small corner from bag. (The remaining white frosting will be used for the bunny tails.)
  • 4 Using the pink frosting, pipe out 3 toes and the padding on each bunny foot. Once the frosting has set (about an hour) gently press down on the pink frosting with your finger to create a smoother, cleaner look.
  • 5 To assemble the cupcakes, pipe green frosting onto each cupcake in a series of short motions to create individual grass spots. Cover the top of each cupcake completely.
  • 6 For the bunny butts, place cut sides of the marshmallow halves onto each frosted cupcake, leaving room for the bunny feet. Shape remaining white frosting into dime-sized balls, then roll into small bowl with white sprinkles to cover. Pipe a small drop of remaining pink or white frosting onto the top of each marshmallow. Press a bunny tail on top.
  • 7 Place both bunny feet against the base of the marshmallow with the toes facing downwards.


(per Serving)

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