Easter Bunny Cupcake Cake Recipe

Create a delightful Easter Bunny Cupcake Cake with this fun pull-apart dessert that's easy to make using cake mix! Perfect for celebrating Easter, this creative recipe combines simplicity and holiday charm for a festive treat everyone will enjoy.

Course Dessert

Cuisine Holiday

Keyword cake mix Easter ideas, creative cupcake recipe, Easter bunny dessert, Easter cupcake cake, Easter-themed dessert, festive holiday cake, pull-apart cake

Method Oven

Main Ingredient Grains

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 490kcal

Author Kelli Miller

Equipment

Ingredients

1 15.25- ounce white cake mix
1 Cup(s) water
⅓ Cup(s) vegetable oil
3 eggs
2 sticks of softened butter divided
4 Cup(s) powdered sugar divided
¼ Cup(s) milk or half and half divided
pink and black decorating gel
Pink gel food coloring

Instructions

Preheat the oven to 350 degrees. Spray a cupcake tin or line it with cupcake liners.
Add the cake mix to a bowl and mix in the water, oil, and eggs. Use a mixer at medium speed.
Add the cupcake butter into the liners until 2/3 full. Bake for 18-20 minutes. Let the cupcakes cool.
Add 1 1/2 sticks of butter to a bowl to make the frosting. Use a mixer and mix until fluffy.
Slowly add 3 cups of powdered sugar and 3 tbsp of milk. Alternate adding them until stiff peaks form.
Add the frosting to piping bags.
Repeat the steps to make the frosting in different colors, and add the food coloring to each bowl.
Arrange the cupcakes in the shape of a bunny head.
Frost the cupcakes with the white frosting in a single layer. Making a crumb coat. Use a frosting knife to smooth and close the gaps between the cupcakes.
Use the pink frosting and make star shapes for the ears.
Use the white frosting and make star shapes around the ears and on the rest of the cupcakes, closing any gaps.
Use pink frosting or pink gel to make the nose. Use the black gel to make the whiskers, eyes, and mouth.

Nutrition