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Bunny cupcakes with pink icing and pink and white bunny ears
40Total Time
15Prep Time
25Bake Time

Easter Bunny Cupcakes

Quick and easy

4 Reviews

  • Vegetarian

About our Easter Bunny Cupcakes recipe:

These vanilla-flavoured bunny cupcakes are so simple to make, and great for getting the kids involved in the kitchen. Topped with delicious vanilla buttercream, they're a quick and easy Easter bake. 

If you're after a similar bunny-themed bake, why not give our Easter Bunny Biscuits a go? 

40Total Time
15Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C/gas mark 4 and line the 12-hole muffin tin with paper cupcake or muffin cases.

  2. Step 2:

    Put all the cake ingredients into a bowl and beat until smooth and evenly mixed. Divide the mixture evenly between the paper cases and bake for 20-25 minutes. 

  3. Step 3:

    Meanwhile, make the bunny ears. Roll out the white sugarpaste icing and the pink sugarpaste icing to approximately 2-3mm thick (it needs to be thick enough to hold itself).

    With a sharp knife, cut out the bunny ear shape, making sure the the white sugarpaste ears are 2mm bigger than the pink. 

  4. Step 4:

    With a little bit of edible glue (or you can use a bit of icing sugar mixed with water until you get a paste) - stick the pink inner ear to the outer white ear. You can bend the ears over slightly if you want to give different looks. 

    The sugarpaste will start to harden quite quickly so it's best to work as quickly as you can so it doesn't start to crack.

  5. Step 5:

    Leave the cupcakes to cool on a wire rack while you make some buttercream.  In a large bowl put the butter, vanilla extract,1 tbsp of milk, and half the icing sugar and beat until smooth. Add in the remaining icing sugar, and mix well until combined. Add more milk if you need to loosen it. Add the food colouring a tiny bit at a time until you get the desired colour.

  6. Step 6:

    Once the cupcakes have cooled completely, pipe your buttercream in any design you like.

  7. Step 7:

    Add 2 of the bunny ears in to the pink buttercream icing in each cupcake. 


  • For the Cupcakes

    • 175g Unsalted butter (softened)
    • 175g Allinson's Self Raising Flour
    • 175g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Large free range eggs
  • For the Buttercream

    • 175g Unsalted butter (softened)
    • 350g Silver Spoon Icing Sugar
    • 1 tbsp Milk
    • 1 tsp Nielsen-Massey Vanilla Extract
    • A drop Pink food colouring gel
  • For the Bunny Ears

    • 250g White sugarpaste icing
    • 250g Pink sugarpaste icing


  • 12 hole muffin tin
  • 12 cupcake cases
  • Bowl
  • Whisk
  • Piping bag
  • Piping nozzle (tip shape and size is dependent on what design you would like to achieve)

Nutritional Information

per 119g
  • 610cal Energy
  • 28g Fat
  • 17g of which Saturates
  • 85g Carbohydrates
  • 73g of which Sugars
  • 3.6g Protein
  • 0.36g Salt

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