Go Back

Bunny Coconut Cupcakes

Delightful cupcakes topped with fluffy marshmallow bunny ears, perfect for celebrations and sweet cravings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides lightweight texture.
  • 1.5 teaspoons baking powder Helps cupcakes rise.
  • 0.5 teaspoon baking soda Ensures cupcakes stay moist.
  • 0.25 teaspoon salt Enhances flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds rich flavor.
  • 1 cups granulated sugar Brings sweetness.
  • 2 large eggs Brings structure and moisture.
  • 1 teaspoon vanilla extract Flavor booster.
  • 0.5 cups coconut milk Adds tropical flavor.
Finishing Touches
  • 1.5 cups shredded sweetened coconut Main flavor.
  • 1 cups powdered sugar For frosting.
  • 1-2 tablespoons milk for frosting For texture.
  • 10 marshmallows For bunny ears.
  • to taste pink sugar For decorating ears.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add your dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients.
  6. Fold in the shredded coconut.
Baking
  1. Divide the batter among the cupcake liners, filling them about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Mix the powdered sugar with 1-2 tablespoons of milk until smooth and spreadable.
  2. Frost the cooled cupcakes and dip the tops into extra shredded coconut.
  3. Cut the marshmallows in half diagonally and dip the edges in pink sugar.
  4. Insert marshmallow halves into the tops of each cupcake.

Notes

Store in an airtight container for up to 3 days or freeze individually for longer storage. Consider low-sugar or dairy-free alternatives.