• 11 Ratings

Your search for the most adorable Easter dessert ends here! No one will be able to resist these bunny tail cupcakes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl prepare cake mix according to package directions, adding vanilla and almond extract. Divide batter among 24 paper bake cup-lined 2 1/2-inch muffin cups. Bake according to package directions. Cool completely.

  • In a medium bowl beat butter and vanilla with an electric mixer until light and fluffy. Add half of the powdered sugar and beat to combine. Gradually add milk and remaining powdered sugar until desired consistency. Remove 1/2 cup of the frosting. Add enough green food coloring to the remaining frosting to tint desired shade of green. Combine the reserved 1/2 cup frosting and enough pink gel food coloring to tint desired shade of pink.

  • Using clean kitchen scissors, cut each marshmallow diagonally. Decorate each marshmallow half, cut side up, with the pink frosting like the bottom of bunny's foot, with a large oval in the center and 3 small dots at the bottom. Let stand until set.

  • Transfer green frosting to a plastic piping bag fitted with a grass or a medium closed star tip. Pipe frosting onto cupcakes. Place a miniature marshmallow in the center of the cupcake and add two marshmallow halves below the mini to look like bunny feet.

Nutrition Facts

221 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 196 mg sodium. 19 mg potassium; 44 g carbohydrates; 0 g fiber; 34 g sugar; 1 g protein; 0 g trans fatty acid; 123 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 52 mg calcium; 0 mg iron;


11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0