Bunny Face Cupcakes Recipe

Name: Bunny Face Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-oz. can vanilla frosting; 12 cupcakes, any flavor; 2 cups sweetened flaked coconut, chopped in food processor; 1/4 cup pink decorating sugar; 12 marshmallows; 24 thin pretzel sticks; 12 mini marshmallows; 24 brown M&M's minis; 12 pink heart candies, such as Runts; 6 black licorice laces

Servings: persons

1
Spoon 2 Tbsp. vanilla frosting into a small ziplock bag. Frost cupcakes with remaining vanilla frosting. Roll tops of frosted cupcakes in coconut to cover.
2
Place pink sugar in a small bowl. Using scissors, cut large marshmallows in half crosswise. Press cut side of each marshmallow into pink sugar to make ears. Insert a pretzel stick into 1 short end of a marshmallow ear. Insert pretzel-stick end into cupcake to make ear stand up. Repeat with another pretzel and marshmallow ear; place second marshmallow ear next to first. Repeat with remaining marshmallows and pretzels, placing 2 ears on each cupcake.
3
Snip a small corner from ziplock bag with vanilla frosting. Using scissors, cut mini marshmallows in half crosswise to make cheeks. Pipe small dots of frosting and attach the mini M&M eyes, heart-candy nose and cheeks. Cut licorice into 1 1/2-inch pieces and insert as whiskers. Repeat with remaining cupcakes.

660

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12-oz. can vanilla frosting, 12 cupcakes, any flavor, 2 cups sweetened flaked coconut, chopped in food processor, 1/4 cup pink decorating sugar, and more.

Yes, Bunny Face Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bunny Face Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions