Easter Bunny Cupcakes

Prep: 30 mins
Cook: 25 mins
Servings: 12
Easter Bunny Cupcakes

Spring into action this Easter with these adorable Bunny Cupcakes. Follow the 5 simple steps and you'll have the kids bouncing up and down to get their hands on one of these!



  • 1½ cups White Wings Self-Raising Wholemeal Flour  
  • ½ cup White Wings Plain Wholemeal Flour 
  • 1 cup CSR Caster Sugar 
  • 3 eggs 
  • 150g butter, softened 
  • 2/3 cup milk 
  • 2 tsp vanilla essence 



  • Marshmallows, Normal and mini size, pink and white (for cheeks, nose, eyes and ears) 
  • Chocolate chips, milk or dark (for eyes) 
  • Shredded coconut, toasted (for fur) 
  • 1 lemon for zesting 


  1. Pre-heat oven to 180°C (160°C fan-forced). 
  2. Place all of the cake ingredients in a large mixing bowl and use electric beaters on low speed for 30 seconds. Once combined, increase speed to high and beat until mixture is thick and smooth. 
  3. Line a 12 hole, ½ cup capacity muffin tray with paper liners and divide the batter equally into each. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in tin for 5 minutes before removing and leaving to cool completely on a wire rack. 
  4. Prepare the buttercream icing by beating softened butter on high speed until pale before gradually adding the remaining ingredients. Transfer buttercream to a piping bag with a med-large round nozzle tip. (Hack: Save yourself the effort of making icing from scratch by using CSR Vanilla Buttercream Icing Mix - just follow the directions on pack). 
  5. Pipe a tablespoon of icing onto the centre of each cup cake and smooth all over surface with a knife. Sprinkle with toasted coconut and fine grated lemon zest. Cut and arrange marshmallows pieces to make the cheeks, nose, eyes and ears. Add 2 chocolate chips for the eyes.