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Easter Bunny Cupcakes

How cute! Easter bunny cupcakes for the win!
Course: Dessert
Cuisine: American
Keyword: bunny cupcakes, easter cupcakes
Servings: 12 decorated cupcakes


  • Piping bag
  • Wilton icing tip #12


  • 1 dozen of your favourite cupcakes (we used a cake box mix)
  • 4-5 oz. white rolling fondant
  • 2-3 oz. pink rolling fondant
  • 1 stick unsalted butter (approx. 1/2 cup) softened
  • 2 cups confectioners' sugar
  • 2 tbsp milk


  • Before beginning the decorating process, ensure that your cupcakes are completely cool to the touch. Otherwise, the buttercream frosting will melt right off!
  • With washed hands and on a smooth, clean working surface, roll 24 white fondant spheres, approximately 1 inch in diameter each.
  • Roll out 24 pink fondant spheres, about 1/3 of an inch in size each.
  • Lightly roll out each white fondant sphere into ovals, about 1 ½ inches in size. Flatten slightly and point on one end to create a“bunny ear” shape.
  • Repeat for the pink spheres but keep them slightly under 1 inch long.
  • Press one pink fondant shape on each white fondant shape.
  • With the remaining pink fondant, roll out 12 small fondant spheres - slightly smaller than 1/3 of an inch in diameter.
  • In a large bowl, beat together butter, confectioners’ sugar and milk with an electric mixer. Start speed on low and gradually increase to high.
  • Beat until all ingredients are well-combined, forming a smooth consistency.
  • Scoop buttercream into piping bag with Wilton tip #12 attached. Frost each cupcake.
  • Time to assemble the cupcakes! Place two fondant bunny ears on each cupcake and top it off with a pink “bunny nose.”