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These cute little bunny bottom cupcakes show the Easter Bunny eagerly digging into a lemony treat!
Create these adorable bunny bottom cupcakes using simple ingredients like marshmallows, nonpareils and green food color. By adding lemon extract to the cupcake batter, not only are these bunny bottom cupcakes pretty to look at, they are delicious, too.
Lemon cupcakes (recipe below) Buttercream icing (recipe here)
McCormick green and red food color
Large marshmallows (12 marshmallows for 24 cupcakes)
White nonpareils (or mini marshmallows in place of the nonpareil tail)
Pastry bags with grass tip
Begin by baking lemon cupcakes. Prepare cake mix as directed on package, adding 1 tablespoon of the lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. After baking, allow cupcakes to cool to room temperature.
Remove 1/2 buttercream from bowl and place into a medium size bowl. Add in 10 drops of McCormick green food color and stir with a spatula until well combined. Set aside. (You can use more food color to achieve your desired color)
With the remaining frosting, remove 1/2 and place into a small bowl. Add 1-2 drops of McCormick red food color (can also use 1-2 drops of Neon pink) to create pink buttercream. The remaining frosting will stay white.
Melt 1/2 cup of white chocolate morsels in a plastic bag (plastic disposable pastry bag) or in a bowl in the microwave. Heat for 30 seconds, stir, then return to microwave and heat in 10-second increments until mostly melted. When it is mostly melted, remove and stir until completely melted. If white chocolate is in a bowl, transfer to a plastic bag.
Take a piece of parchment or wax paper and place on a cookie sheet. You are going to pipe out bunny feet, so have in mind the general shape of the foot you want to pipe.
Cut a tiny portion of the corner of the bag and begin to pipe out the bunny feet with the melted white chocolate. Try to make pairs or two feet that are the same size. You will want to make 24 sets of pairs. If you have any remaining white chocolate, pipe out more sets just in case of breakage. It is a good idea to have a toothpick nearby to smooth out any bumps or rough edges. You can also gently tap the cookie sheet on the counter to help the chocolate settle. Allow chocolate to harden. (2 minutes in the freezer or 15 minutes in the refrigerator)
Place the pink buttercream into a pastry bag and cut off a very small portion of the tip. Pipe out three toes and the padding of the bottom of the bunny foot. Once the frosting has set (about an hour) you can go back and gently press down on pink frosting with your finger. This can help create a smoother, cleaner look.
Place green frosting into a pastry bag fitted with a grass tip (#233). Pipe green grass onto the cupcake. Cover the top of the cupcake completely.
Take a large marshmallow and cut it in half. Place the cut side down onto the upper portion of the cupcake. (You want to make room for the bunny feet to stick out.)
Now take a very small dollop of white buttercream (about the size of a dime) and drop it into a bowl of white nonpareils. Roll the buttercream around until it is completely covered in nonpareils. Dab some pink (or white) buttercream onto the marshmallow and gently place the nonpareils tail onto the marshmallow.
Place one of the bunny feet against the base of the marshmallow, then finish the bunny bottom cupcake by placing the final bunny foot on the cupcake.