RECIPE | Easter bunny cupcakes for toddlers

Looking for a fun way to get little ones involved in making these sweet treats for Easter?

Get creative in the kitchen and turn delicious vanilla and white chocolate frosted cupcakes into adorable Easter bunnies.

30 minutes of preparation

20 minutes of cooking

Give 12


450g vanilla cupcake mix

60g softened butter

2 Australian Coles free-range eggs

1/2 cup (125ml) milk

1 cup (80g) shredded coconut

12 white marshmallows

6 pink marshmallows

24 Mini brown M&M’s

12 Mini pink M&M’s

a pack of sweet cake decorations, pink hearts only

Dark chocolate writing glaze, to decorate

White chocolate frosting

180g unsalted butter, softened

1 3/4 cups (280 g) icing sugar mixture

2 tablespoons of milk

1 teaspoon vanilla essence

150g white chocolate, melted


1. Preheat the oven to 180°C. Line twelve 1/3 cup (80 mL) muffin cups with paper liners.

2. Prepare cupcakes using cupcake mix, butter, eggs and milk according to package directions. Let cool.

3. To make the white chocolate frosting, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar little by little, in batches, beating well after each addition. Add milk and vanilla and beat until combined. Add the white chocolate. Beat until smooth.

4. Place the coconut in a small bowl. Reserve 1 tablespoon of white chocolate frosting. Spread remaining frosting on each cake. Dip top of each cake in coconut to coat lightly. Cut the white marshmallows in half. Cut the pink marshmallows in half, then cut each half into two pieces. Use some of the reserved frosting to attach a piece of pink marshmallow to each piece of white marshmallow to make ears. Use the remaining buttercream to attach the ears, brown mini M&M’s for the eyes, pink mini M&M’s for the nose and pink hearts for the mouth of each cupcake. Use frosting to write mustaches on each cupcake.

Alicia R. Rucker