If you’re still looking for the cutest Easter dessert, these bunny cupcakes won’t disappoint!
When my food allergy son was a toddler, I didn’t know what candy and chocolate I could trust.
So instead, we made these adorable cupcakes with our vanilla cake recipe and some allergy-friendly toppings.
And my son still talks about them today, a decade later.
I mean, really, aren’t they just too cute to forget?!
Make your food allergy kiddo feel extra special with these easy bunny cupcakes.
They are a true memory-maker.
Look at my little nugget admiring his bunny cakes. That memory is priceless.
See the vegan cake recipe, frosting ideas, and how to make the bunny features below!
DAIRY-FREE & EGG-FREE VANILLA CAKE
This is a basic ingredient recipe that is also dairy and egg free.
It’s yummy and moist and tastes like “normal” delicious cake!
This recipe is for 12 cupcakes.
Heat oven to 350.
Put liners in muffin tin or use our favorite non-stick muffin pans made in the USA, no liners needed.
1 3/4 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
2 teaspoon vanilla
1/3 cup oil
1 cup cold water
Combine ingredients by hand or with a mixer.
We use our KitchenAid Stand Mixer (affiliate) because it gets out all the flour lumps well.
Pour batter into muffin pan, filling each well 3/4 full.
Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean from the center.
Time varies, approximately 20 minutes.
VANILLA FROSTING RECIPE
This frosting can be made soy-free if you choose soy-free ingredients.
1/4 cup dairy-free margarine
1/4 cup shortening or solid coconut oil
1 and 3/4 cup powdered sugar
1 teaspoon vanilla
1-3 teaspoons dairy-free milk, if needed
dash of salt, if dairy-free butter is unsalted
Mix margarine and shortening with a mixer.
Slowly add powdered sugar 1/4 cup at a time.
If necessary, add 1-3 teaspoons of dairy-free milk 1 teaspoon at a time for desired consistency. Mix well.
If your dairy-free butter is unsalted, add a dash of salt and mix well.
BUNNY CUPCAKE PRODUCTS
Here are the candies we used to make the Easter bunny faces on our cupcakes.
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Be sure to double-check the labels as ingredients can change.
Ears: large marshmallows
Eyes: mini chocolate chips
Nose: jelly beans
Puffy Cheeks: mini marshmallows
HOW TO MAKE BUNNY CUPCAKE EARS
Make sure to frost the bunny cupcakes with plenty of white icing so the ears will stand up in the icing.
Add the bunny ears to your cupcakes after icing and adding all the other face features. Ears come last.
Use large marshmallows safe for your food allergy.
You’ll need 6 large marshmallows for a dozen cupcakes.
Have a couple extra for bunny ear mistakes.
Cut the marshmallows in half, longways.
With sticky side facing you, taper one end of each marshmallow half with your fingers.
Press pink sugar sprinkles into the sticky part of each marshmallow half.
Once all your ears are made, gently stick them into the cupcake icing pretty close to serving time.
They tend to fall over with time.
Hope you and your kiddos enjoy these bunny cupcakes as much as we do!
MORE EASTER HELP
this was originally posted in April 2015.