Kitchen notes · a little help before you start
Bunny Butt Easter Cupcakes
Bunny Butt Easter Cupcakes brings together chocolate cupcakes, white cupcakes, and miniature marshmallows. The cooling step comes before another part of the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
A few quick notes
1. Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
2. Set up the coating steps in order
Read the coating sequence and set its ingredients out in that order. Keep the preparation and cooking steps separate so you can finish each piece the same way.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Chocolate cupcakes
Look at how this ingredient comes into the method: If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake).
White cupcakes
Look at how this ingredient comes into the method: If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake).
Miniature marshmallows
Look at how this ingredient comes into the method: If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Bunny Butt Easter Cupcakes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Finally use the candy melts to adhere the feet with the toes facing downward. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Use the microwave sequence in the recipe
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake).
Which little step is worth remembering?
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
What check should I look for as it cooks?
Keep this part of the method in view: Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted.
Is there another preparation step to plan for?
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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