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This blog post was originally published on March 15th, 2016.
What’s a Holiday without a thematic treat?! This Easter, I decided I wanted to do something slightly more flashy to go alongside the traditional sugar cookies I always make for the occasion. Something that the kids in the fam would really be wowed by….something with…a FACE! These scrumptious and super easy Easter Bunny Cupcakes are exactly what the doctor ordered, and when Lowie saw them they also got an immediate “Mama! One! Mine, eat it, PEAS!!!” Now if that ain’t success…
- Egg-Shaped Cupcake Pan, for the bunny bodies (or you could make mini versions of these with a Madeleine Pan!)
- Your favorite cake recipe (or try mine!)
- Candy Eyeballs
To decorate, I added Bunny ears made out of Girl Scout Cookie Thin Mints. I buy about three thousand boxes (Actual number: twelve boxes) of these cookies every season and stash them in my freezer. I loved using these cookies for the ears and eating them first by dipping them in the bunny frosting! Also, did you know that Thin Mints are dairy-free?? You’re welcome.
Add Tail and Eyes
Create a little tail with white icing in a piping bag, and finish with some candy eyeballs.
Dress Up Bunnies
Nothing screams Easter like some Spring color. Dress up your Easter Bunnies with some plates, napkins, and accessories to match the season!
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