Vanilla Bunny Cupcake Recipe Perfect for Easter!

Few desserts capture the whimsy and joy of a season quite like bunny cupcakes. In this Vanilla Bunny Cupcakes recipe you get classic moist vanilla cupcakes topped with fluffy icing and adorable bunny ears — a playful and festive treat perfect for spring celebrations, Easter gatherings, or anytime you want something cute and delicious. The cupcakes are baked with a gluten-free almond-flour mix, making them suitable for gluten-free eaters from the start, and decorated with fresh fruit “ears” for a fun, edible twist.

At their core, cupcakes are simply small, single-serving cakes — sweet, tender, and designed to fit in your hand. They can be made from scratch or from mixes, frosted and decorated in endless ways, yet these bunny ear toppers really take them to a special occasion level. In this version, tropical fruit is sliced and shaped into ears — using mango, papaya, pineapple, or cantaloupe — which gives the cupcakes a fresh, creative vibe that’s both visually stunning and surprisingly simple to execute.

What makes this bunny cupcake recipe stand out is how it balances approachability with flair. With about 30 minutes of active prep and under an hour total time, you’re not only baking a classic vanilla dessert, you’re building something memorable that delights kids and adults alike — without needing advanced baking skills. Gather friends, family, or little helpers in the kitchen for a festive project that’s as fun to make as it is to eat.

---

Vanilla Bunny Cupcakes

Recipe Details

Yield: 12 cupcakes
Active Time: 30 minutes
Total Time: 50 minutes

Vanilla Cupcake Ingredients

For the cupcakes

• 2 (11.5-ounce) boxes Vanilla Cupcake & Cake Almond Flour Mix
• 3 eggs
• ⅓ cup vegetable oil
• ⅓ cup water
• 1 tablespoon vanilla extract

For the frosting and bunny ears

• 2 (10-ounce) containers organic vanilla frosting
• 2 cups shredded coconut
• Pink food coloring
• Assorted tropical fruit (mango, papaya, pineapple, or cantaloupe)
• 12 cupcake liners

How to Make Vanilla Cupcakes with Bunny Ears

1. Make the cupcakes: Prepare the cupcakes according to the package directions; allow them to cool completely.
2. Scoop a generous amount of frosting onto the center of each cupcake and spread slightly to cover the top, making sure to save half of one container for the ear details.
3. Place shredded coconut on a plate and dip the frosted cupcake into the coconut to coat.
4. Make the bunny ears: Mix pink food coloring with the remaining frosting and place it into a piping bag (or a plastic bag with a corner snipped off).
5. Prepare the ears: Cut the tropical fruit into ¼-inch thick slices. Using a paring knife or a bunny ear cookie cutter, cut the fruit into bunny ear shapes.
6. Assembly: Make a 1 ½-inch deep slit in the top center of each cupcake, then insert the fruit ears just before serving.
7. Final touch: Use the pink frosting to pipe a line on the fruit for the inner ear detail.

---

Vanilla Cupcake Nutrition Facts

*Estimated per cupcake (recipe yields 12 cupcakes). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cupcake
Calories	≈ 410 kcal
Protein	≈ 5 g
Carbs	≈ 48 g
Sugar	≈ 32 g
Fiber	≈ 3 g
Fat	≈ 22 g

---

Vanilla Cupcake Variations & Tips

• Use different gluten-free mixes: Swap the almond-flour vanilla mix for a chocolate or lemon gluten-free cupcake mix for seasonal twists.
• Fruit ear alternatives: Cut fruit into carrot or strawberry slices for ears if tropical fruit isn’t in season or available.
• Colorful frosting: Add a few drops of natural food coloring (like beet juice for pink or turmeric for yellow) to the frosting for vibrant pastel shades.
• Marshmallow ears version: For a sweeter treat, replace fruit ears with marshmallows cut diagonally and dipped in colored sugar. :contentReference[oaicite:5]{index=5}
• Texture topping: Sprinkle shredded coconut, rainbow sprinkles, or finely chopped nuts over the frosting before placing ears.
• Flavored frosting: Stir in citrus zest (orange or lemon) to the vanilla frosting for a bright seasonal note.
• Prep ahead: Bake the cupcakes a day ahead and store airtight in the fridge; decorate the morning of your event for freshest presentation.

---

Best Cupcake Pairings

• Warm plant-milk latte: A cozy almond- or oat-milk latte with a hint of cinnamon complements the sweet vanilla flavor beautifully.
• Herbal or fruity tea: Chamomile, rooibos, or a berry herbal tea adds a refreshing contrast and is great for all-age brunch tables.
• Fresh fruit platter: Serve slices of strawberry, kiwi, and citrus on the side for bright, juicy balance to the cupcakes’ sweetness.
• Sparkling cider or juice: For holiday brunch or Easter gatherings, chilled sparkling apple or grape juice keeps things festive.
• Vegan ice cream scoop: A small scoop of dairy-free vanilla or strawberry sorbet adds a cool, creamy finish to dessert plates.
• Nut-butter dip: A side of almond- or cashew-butter dip can offer a richer, protein-rich pairing for kids and adults alike.

---

When to Make Vanilla Bunny Cupcakes

• Spring & Easter parties: These adorable bunny cupcakes make a centerpiece dessert for seasonal gatherings, egg hunts, or brunches.
• Kids’ birthday treats: Fun to decorate and eat, they’re perfect for children’s parties and bake-with-kids activities.
• Holiday brunch: Add them to a festive breakfast spread alongside quiches, fruit bowls, and coffee for a crowd-pleasing dessert option.
• Picnics & potlucks: Easy to transport and serve, these cupcakes bring charm to shared meals with friends or family.
• Baby showers & celebrations: The pastel fruit ears and sweet vanilla base make them ideal for baby celebrations and gender-neutral dessert tables.
• Fun kitchen project: Invite family members to help shape ears and decorate — a creative way to bond and make memories while baking.

Recipe credit: Angela Gaines