These adorable easter bunny cupcakes are made with a soft and moist coconut infused cupcake, and a fluffy coconut marshmallow white frosting. They have easy-to-make marshmallow and coconut ears, and a super cute pink nose for the bunny’s face.

They’re the perfect easter cupcakes, and so much fun to make!

Ingredients you’ll need for these adorable cupcakes

You’ll need simple ingredients for this recipe, found in any big grocery store:

• All-purpose flour. The flour binds all of your ingredients together
• Baking powder. Helps the cupcakes rise
• Cornstarch. Tenderizes the cupcakes
• Salt. Enhances the flavors
• Granulated sugar. Sweetens the cupcakes and makes them moist and soft
• Vegetable oil. Moistens your cupcakes
• Eggs. Give your cupcakes structure, and the yolk helps make them soft and tender
• Coconut extract. Gives the coconut-infused flavor
• Vanilla extract. Helps enhance flavors
• Coconut milk. Gives moisture and helps with flavor
• Unsalted butter. Good quality butter goes a long way!
• Marshmallow fluff. Sweetens your frosting and makes it fluffy and soft
• Icing sugar. Sweetens your frosting and helps give structure
• Shredded coconut. To decorate the ears mimicking bunny fur
• Regular-sized marshmallow. These are placed on top of the cupcakes for the ears
• Pink M&M’s. The cute noses!

Take a look at the recipe card at the bottom of this post for the full recipe

Substitutions and add-ins for these easy bunny cupcakes

• Use jelly beans instead of pink M&M’s for the nose in the bunny faces
• Use pink sugar, pink sprinkles, or white sprinkles instead of shredded coconut in the marshmallow bunny ears
• Place 2 mini chocolate chips -flat side out for the bunny’s eyes. You can also use candy eyes
• You can make your own paper ears, fondant bunny ears, or chocolate candy ears instead of marshmallow ears

Step-by-step tutorial for these easy easter bunny cupcakes

Coconut Cupcakes

First, preheat your oven to 400 Fahrenheit and line 2 cupcake pans with cupcake liners

Second, mix the dry ingredients in a medium-sized bowl for 1 minute with a whisk to aerate them. Set aside.

Third, over a large bowl of a stand mixer, (or with a hand mixer and a mixing bowl), mix oil and sugar for 1 minute at medium speed. Add egg and egg whites, coconut milk, coconut extract, vanilla extract and mix. Lumps from the coconut milk will be visible in the batter, this is completely fine.

Next, incorporate the dry ingredients to the wet ingredients and mix until just combined.

Then, fill the cupcake liners 2/3 full with cupcake batter and bake cupcakes for 5 minutes, then lower the oven temperature to 350 Fahrenheit and continue baking for an additional 13-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the cupcake tins as soon as you’re able to do it without burning, and place them on a cooling rack to cool completely.

Coconut Marshmallow frosting

Over a large bowl, cream butter for 3 minutes at medium-high speed, until light and fluffy.

Add the sifted powdered sugar, marshmallow fluff, vanilla extract, coconut extract, and salt, and start mixing in low speed, then turn the speed to medium-high and mix for an additional minute, or until your frosting looks light and fluffy.

Cupcake decorating

Take a marshmallow and cut it in half diagonally using kitchen shears. You should end up with 2 triangle-shaped pieces.

Place the shredded coconut in a small bowl and immediately dip the sticky side of each marshmallow into the coconut, until well covered.

Don’t let the marshmallow halves stand for too long, or the stickiness starts to dry out. If this happens, add a drop of water to them and spread with your finger where the coconut should be sticking.

Lastly, use a piping bag or a spatula to frost your cupcakes, then place 2 bunny ears on top of the frosted cupcakes and a pink candy as a nose.

Happy Easter!

How to store any leftover cupcakes

Store the cupcakes in an airtight container in the fridge for up to 2 days.

When ready to serve, allow them to come at room temperature for 1 hour to help restore texture and flavor.

These cupcakes are also well frozen, you just have to make sure they’re stored in the freezer in an airtight container, and very well covered, to prevent any frostbite for up to 1 month.

To defrost, move to the fridge, partially uncovered -to let moisture out and avoid sweaty cupcakes- overnight. Then, allow them to come at room temperature for 1 hour before serving,

Here’s a step-by-step guide with how-to images on how to freeze your frosted and unfrosted cupcakes.

Do not let the cupcakes come at room temperature right out of the freezer. The pink candy will sweat and ruin your cute bunnies -trust me on this, been there!

Expert tips for the perfect cute little bunny cupcakes

1. Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor and texture of your cupcakes. Use good-quality vanilla extract, flour, sugar, and butter
2. Don’t over-mix: Over-mixing the batter can cause the cupcakes to become tough and dense. When adding the dry ingredients to the wet ingredients, mix the batter just until the ingredients are combined
3. Use room temperature ingredients: Room temperature butter mixes together better than cold butter, which can result in a lumpy frosting. The same with the eggs, they will mix more evenly than when they’re cold
4. Measure accurately: Use the spoon and level method for measuring your flour and powdered sugar, to make sure you’re using the right amount of each ingredient
5. Use a cookie scoop: Use a cookie scoop to portion out the batter into the cupcake liners. This will ensure that all of the cupcakes are equally sized and will bake evenly
6. Don’t overbake: Overbaking the cupcakes can cause them to become dry and crumbly. Keep an eye on them and remove them from the oven as soon as they’re done
7. Let cupcakes cool in a wire rack: Transfer cupcakes into a wire rack to cool completely -as soon as you’re able to without burning. Letting the cupcakes cool in the cupcake tins can cause the paper liners to peel off

Here’s a video of these adorable bunny ear cupcakes so you can see up-close this dessert.

Follow this link for more Easter recipes, like my Double Chocolate Easter Cookies, or the links below for more cupcake recipes:

Homemade Nutella Cupcakes with Nutella filling

Mini Chocolate Cupcakes recipe

Best Funfetti Cupcake recipe

Banana Cupcakes with Dulce de Leche filling

Chocolate Cupcakes with Raspberry filling

If you make this recipe, please be sure to give it a star rating and leave a comment below!