Bunny tail Easter cupcakes will be the hit of your Easter gatherings! Adorable bunny cupcakes look like a sweet bunny tail and are quick and easy to make.
The fluffy bunny tail makes the cutest topper for Easter cupcakes. These would also be perfect for a Peter Rabbit party, baby shower, birthday and more!
After making a Bunny Butt for Easter last year, I wondered, why not make sweet little bunny cupcakes? I love hand held desserts, especially when entertaining a large crowd or children.
These bunny tail Easter cupcakes are the cutest thing since little bunny foo foo went hopping through the forest. Okay, maybe cuter, children’s nursery rhymes and songs were often grim, weren’t they!
Cotton candy was sold at the 1904 World’s Fair in St. Louis and often referred to as “fairy floss”! It seems fitting as the taste, and texture is pretty magical.
Add a little amazing buttercream frosting or cream cheese icing on top and a ball of cotton candy, aka fairy floss.
The end result? The cutest little bunny cupcakes – without the effort! No decorating skills required!
Why You’ll Love this Recipe
Cotton candy is the most magical way to top off a cupcake! These Easter cupcakes can be displayed on a platter alone or with Easter grass. You can also display them in an Easter basket!
You can make bunny tail cupcakes using my easy cupcake recipe. However, if you are looking for a shortcut, you can use your favorite white cake mix!
Making cupcakes from scratch is easy! Chances are, you have all the staple ingredients on hand!
Shopping List
- Butter unsalted
- White Granulated Sugar
- Vanilla Extract
- Eggs
- Milk
- Cake Flour
- Baking Powder
- Salt
- White Cotton Candy
How to Make
- Prep – Preheat oven and fill a in with cupcake liners.
- Cream Butter and Sugar – In a mixing bowl or mixer, cream butter, sugar and vanilla.
- Mix Eggs and Milk – In a small bowl, combine egg whites and milk, set aside.
- Combine Dry Ingredients – In separate mixing bowl, combine cake flour, baking powder and salt.
- Make Batter – Alternate adding dry mixture to butter, then wet mixture, dry, wet until just combined.
- Bake – Fill cupcake tins and bake as directed.
- Make Icing – Meanwhile, combine icing ingredients until smooth.
- Cool and Top – Allow the cupcakes to cool. Just before serving, add white frosting and a ball of cotton candy.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Cupcake Pan
- White Cotton Candy
Tips
- Frost and Add Cotton Candy Just Before Serving – Cotton candy evaporates when it is exposed to moisture. This will give you the biggest, fluffiest tail.
- Cake Flour Substitute – If you don’t have cake flour on hand, don’t worry, there is an easy substitution using all purpose flour! Just use 1 cup (less 2 Tbsp) all purpose flour and 2 Tbsp cornstarch. Sift them together and you’ll get the same great texture and taste!
- Substitutions – Need a substitution for another ingredient? Learn more about baking substitutions here!
How to Store
- Room Temperature – Store cupcakes up to three days in an airtight container at room temperature. Keep in mind that the cotton candy will evaporate, so it’s best to store them without the cotton candy topper.
- Refrigerator – Store these cupcakes in an airtight container in the refrigerator for up to five days.
- Freezer – You can freeze cupcakes safely for up to three months! Simply store in an airtight container and defrost overnight before serving.
More Easter Desserts
Bunny Tail Cupcakes
Ingredients
- ½ cup butter unsalted, softened
- ¾ cup white granulated sugar
- 1 tablespoon vanilla extract
- 3 egg whites
- ¾ cup milk
- 1¾ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Icing
- 4 tablespoons butter unsalted, softened
- 1 tablespoon milk
- 1½ cups powdered sugar
Topping
- cotton candy white
Instructions
- Preheat oven to 325°F and fill a muffin tin with liners.
- In a mixing bowl or stand mixer, cream butter, sugar and vanilla until it is light in color, about 3 minutes.½ cup butter, ¾ cup white granulated sugar, 1 tablespoon vanilla extract
- In a separate mixing bowl, combine egg whites and milk, set aside.3 egg whites, ¾ cup milk
- In a separate mixing bowl, whisk together cake flour, baking powder and salt.1¾ cups cake flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Alternate adding dry mixture to butter, then wet mixture, dry, wet until just combined.
- Fill muffin tins and bake 20 minutes.
- Meanwhile, combine icing ingredients (butter, milk and powdered sugar) until smooth.4 tablespoons butter, 1 tablespoon milk, 1½ cups powdered sugar
- Add a thin layer of icing to the top of cooled cupcakes, then add a ball of cotton candy*.cotton candy
Julie’s Tips
Tips for Working with Cotton Candy
- dry hands
- work fast so buttercream doesn’t dry and helps cotton candy adhere
- gently pull cotton candy to fluff and shape
- put on just before serving
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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These are adorable cupcakes!
These are so adorable! My kids love them!
These are simply adorable and o fun to make with the kids!
They look so cute and yummy!
These look adorable. I never would have thought of this. And not too difficult. I am not much of a baker, but even I could do these. Thanks fort he wonderful idea.
Thanks Audrey they are so simple and fun to make, enjoy!