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Close-up of an Easter cupcake topped with white frosting and two marshmallow bunny ears dipped in pink sanding sugar. | Gathered In The Kitchen

Easter Bunny Ear Cupcakes

Stephanie | Gathered In The Kitchen
Easter Bunny Ear Cupcakes
5 from 5 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 101 kcal

Equipment

Ingredients
  

Instructions
 

  • Prepare cupcake batter according to the instructions on the boxed mix. Line a muffin tin with cupcake liners.
  • Shape the bunny heads by rolling three small balls of aluminum foil and placing them between the cupcake liner and the muffin tin to form a rounded triangle shape.
  • Fill each liner about 2/3 full with the prepared batter.
  • Bake according to the package directions. Once done, remove from oven and let the cupcakes cool completely.
  • Frost each cupcake with storebought vanilla frosting using a butter knife or spatula.
  • Cut large marshmallows in half diagonally.
  • Dip the cut side of each marshmallow into pink sanding sugar to create the bunny ears.
  • Press two marshmallow ears into the top of each frosted cupcake.
  • Serve and enjoy! Store in an airtight container until ready to serve.

Nutrition

Calories: 101kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 76mgPotassium: 21mgFiber: 0.2gSugar: 12gVitamin A: 11IUVitamin C: 0.04mgCalcium: 28mgIron: 0.3mg
Keyword cupcakes
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