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Three bunny butt cupcakes and some in the background on a white cake plate.

Bunny Cupcakes for Easter (Bunny Butt Cupcakes)

Michele Wendt
These adorable bunny cupcakes for Easter are a cute little bunny butt made from Raffaello candies, mini marshmallows for the tail and fondant bunny feet. The bunny butt rests on buttercream flowers created with Russian piping tips.
Print Recipe Pin Recipe
Prep Time 2 hours
Total Time 2 hours
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 106 kcal
Equipment
  •  Silpat or fondant rolling mat
  • small fondant rolling pin
  • small offset icing spatula
  • small fondant tool spatula
  • small teardrop fondant cutter
  • small paint brush
  • small bowl for water (for paint brush)
  • kitchen scissors
  • piping tips #’s 3, 5, 12, 1M, 233, 352 (1M tip if you want to do additional 12 cupcakes with a swirl of buttercream.)
  • 12-inch piping bags
  • 18-inch piping bags
Ingredients
  
  • 12 baked cupcakes, any flavor (I did an additional 12 with a buttercream swirl.)
  • 7 cups (1505g) medium consistency buttercream frosting, I used three different colors for the flowers plus green for the leaves. I left some white to use to stick the bunny butts on.
  • 12 Raffaello candies
  • 4 oz (113g) white fondant
  • 1.5 oz (43g) pink fondant
  • 6 mini marshmallows
  • 1 bottle red or pink gel food color, for tinting the white fondant pink (You will need additional gel food colors for tinting your buttercream the colors you choose.)
  • 2 tbsp vegetable shortening, for greasing your mat
Instructions
 

For the bunny feet

  • Grease a Silpat or fondant mat with vegetable shortening.
  • Roll out white fondant to about 1/4 inch thick.
  • Grease the top of the white fondant and the bottom of the small teardrop cutter. Using the teardrop cutter, cut out 24 teardrop shapes.
  • Using the wide end of the teardrop cutter, cut the pointy end of the teardrop off of each fondant shape to make a bunny foot.
  • Grease the Silpat or fondant mat with more shortening.
  • Roll out the fondant to about 1/4 inch thick.
  • Grease the top of the pink fondant and the tip of a size 12 piping tip. Make 24 pink circles.
  • Lightly press down on each circle to elongate it a little bit.
  • Gently squeeze the sides of each circle to make a small oval for the paw prints.
  • Roll out the pink fondant again. Grease the fondant and a size 5 piping tip. With the tip, make 72 circles. I made 12 at a time, letting them build up inside of the piping tip. I used the tip of a paint brush to push them out of the tip if they got stuck.
    Now you have all the parts to make your bunny feet.
  • Using a small paint brush, add a small amount of water to the middle of one of the white bunny paws.
  • With a small spatula, move one of the larger pink bunny pads onto the middle of the bunny paw where you added the water. Repeat with all of the bunny paws.
  • Using the end of the small paint brush, lighly press three small holes into the bottom of the bunny paw.
  • Add a small amount of water to each hole with the paint brush.
  • Using the small spatula, add a small circle to each hole and press down lightly with your finger until you have three small paw prints. Repeat with each bunny paw.

For the buttercream flowers

  • Get your Russian piping tips and and piping bags together. Russian piping tips do not have numbers on them so I took a photo so you can see which ones I am using. I used 16-inch piping bags for these tips.
  • Drop the tip into the piping bag and push to the bottom of the bag.
  • Using a pair of scissors, score a mark about halfway up the piping tip.
  • Pull the tip out a little and cut on the line you made. Push the tip in so it fits snuggly into the bag.
  • Fold the bag over your hand and fill with buttercream. Twist tightly and and secure with a piping bag tie if you have one. Repeat with other bags.
  • Lightly frost a cupcake with an offset spatula. You want a small amount of frosting so that the flowers will stick.
  • With one of the bags fitted with a Russian piping tip, hold the tip over the cupcake so it isn’t touching the cupcake and start squeezing the bag.
  • Start squeezing the bag until the buttercream starts to reach the cupcake. Continue squeezing while pulling the bag up at the same time until you get the height of flower you want. Stop squeezing and pull the bag away.
    (You may have to practice a little bit to get the feel and the motion of making the flower. You can scrape the buttercream off of the cupcake and start over if you need to.)
  • Pipe buttercream flowers around the cupcake in different colors until you’re happy with the way your cupcake looks. Repeat with the rest of your cupcakes. Now you’re ready to add your bunny butts.
    I actually made 24 cupcakes. I made 12 with bunny butts and 12 with just a buttercream swirl.

For the bunny butts

  • Prepare two 12-inch piping bags as before using couplers. You will have one bag with white buttercream for sticking on the bunny butt and making a fuzzy tail and one bag with green buttercream for leaves.
    On the bag with the white buttercream, you’re going to start with tip #3. You will change to tip #233 when it’s time to make the fuzzy tail.
  • Using the bag with the white buttercream fitted with tip #3, pipe a large dot in the middle of your cupcake where you want your bunny butt to lay.
  • Open up your Raffaello candy and place it onto the cupcake.
  • Take one of the bunny paws and add a dot of white buttercream onto the back of it.
  • Lightly press the paw onto one side of the Rafaello candy. Repeat with the other paw.
  • Add the candies and the paws onto the rest of the cupcakes.
  • Use your green buttercream and tip #352 to add leaves between the flowers and around the cupcakes.
  • Cut 6 mini marshmallows in half with kitchen scissors.
  • Add a dot of white buttercream onto the back of the marshmallow and stick on top of the Raffaello candy for a tail. Repeat for all 12 cupcakes.
  • Change the tip on your white buttercream bag to tip #233.
  • Hold the tip close to the mini marshmallow and start squeezing, building up the furry tail. As you’re squeezing, pull up a little. Stop squeezing and pull the tip away. Do that all around the marshmallow. Do each bunny tail.
  • If you're making an additional 12 cupcakes, decorate them with a 1M piping tip to make a buttercream swirl.
  • Enjoy!
Notes
Calorie content is based off of one bunny butt. Calories for your cupcake with frosting depends on the recipe you use.
Storage
Storage for your cupcakes depends on the cupcake and buttercream recipes that you use for your bunny butts.
Keyword Bunny Butts, Buttercream Flowers, Dessert, Easter, Easter Desserts, Easter Treats, Frosting, Icing