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Have you ever seen a cuter cupcake? These Easy Bunny Cupcakes are perfect to make for Easter, especially if you have kids around. And the gluten-free cupcakes are so easy to make! Scroll down for a step-by-step tutorial.

Easter bunny cupcakes.Gluten-Free Easter Bunny Cupcakes

These Gluten-Free Bunny Cupcakes are both cute to look at and super easy to make which means they are perfect to make when you are short on time for Easter! The cake itself is made using my really simple gluten-free vanilla cupcake recipe from my book and it’s super delicious. This is an achievable recipe to make for cupcake decorating beginners, yet still cute enough that everyone will be impressed.

Can you guess by looking at the photo what we used to put this together? If you guessed marshmallows, you’d be right! Using marshmallows means you don’t need any special ingredients, such as fondant, to make those cute edible ears. Thie recipe will walk you through the simple directions and the supplies needed to make them.

Gluten-free vanilla cupcakes cooling on a rack.

Ingredients Needed for Gluten Free Vanilla Cupcakes

Here is an overview of the GF vanilla cupcake ingredients. The full recipe is located at the end of this post.

  • Almond Flour
  • Coconut Flour
  • Baking Powder
  • Baking Soda
  • Sea Salt
  • Eggs
  • Honey
  • Apple Sauce
  • Vanilla
  • Butter
  • Powdered Sugar

Supplies Needed to Make Easter Bunny Cupcakes

Once you’ve made your cupcakes and buttercream, you need a few other additional ingredients to make the bunny ears and bunny fur. You need:

  • Large Marshmallows
  • Colored Sugar
  • Unsweetened Shredded Coconut (unsweetened is best because the sweetened kind typically has a lot of unnecessary ingredients in them that we try to avoid)
  • Kitchen Scissors (for cutting the marshmallow)

Whipped buttercream in a mixing bowl.

How to Make the Bunny Cupcakes

I promise everything about these are easy to make. The cupcake batter is made all in one bowl! And there are no fancy tools needed to make the bunny ears, except a pair of plain kitchen scissors or shears. Here are the steps needed to make the bunny cupcakes:

  1. Make gluten-free cupcakes.
  2. Make the vanilla buttercream.
  3. Pipe a mound of frosting (or use a spatula) on top of the vanilla cupcake.
  4. Cut a regular-sized marshmallow in half on the diagonal.
  5. Dip the cut side of the marshmallow into colored sugar.
  6. Stick the decorated ears in the buttercream.
  7. Stick shredded coconut all around the buttercream.

How simple is that?

Feel free to use whatever color of the colored sugar you desire. We grabbed our naturally colored sugar at Whole Foods, and it’s available on Amazon.

The steps for making bunny cupcakes.

Bunny Cupcakes made from marshmallows and shredded coconut.

How to Store Them

These cupcakes will keep well in the refrigerator fully decorated for up to 3 days. If you wanted to bake the gluten-free cupcakes ahead of time, you could keep them in the refrigerator for up to 5 days, or freeze them for up to 3 months.

Bunny cupcakes with pink ears and coconut fur.

Looking for more Easter recipes? Check these out:

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Gluten Free Easter Bunny Cupcakes.

Easy Bunny Cupcakes (Gluten-Free)

5 from 2 votes
Have you ever seen a cuter cupcake? These Easy Bunny Cupcakes are perfect to make for Easter, especially for kids. Made using a simple trick of cutting a marshmallow, this decorated cupcake is a delicious addition to the Easter table.
Servings 9 Cupcakes
Prep Time 25 minutes
Cook Time 15 minutes


For Gluten-Free Cupcakes:

  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 3 eggs
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract

For Vanilla Buttercream:

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons almond milk or nut-milk of choice more if needed

For Bunny Ears:

  • 9 marshmallows not mini marshmallows
  • ½ cup colored sugar
  • 1 cup unsweetened shredded coconut


  • Preheat the oven to 350°F and line 9 muffin tins with parchment paper liners or silicone liners.
  • In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
  • Add the eggs, honey, applesauce, and vanilla extract and mix until smooth.
  • Pour into the lined muffin cups, filling each about 1/2 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
  • While cupcakes cool, make the frosting: In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute. Add the powdered sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes. Add the vanilla, and almond milk. Continue to beat on medium speed for 1 minute, adding an additional tablespoon of almond milk, or more, if needed for a soft consistency.
  • Apply the frosting in a mound on the cupcake with a spatula or using a piping bag fitted with a circle piping tip.
  • Cut the marshmallows in half on a diagonal. Dip the cut side in the colored sugar. Place each ear on top of the buttercream frosting, pushing in slightly to adhere. Sprinkle the flaked coconut on top of the buttercream frosting.
  • Cupcakes will keep in the refrigerator for up to 3 days.


Serving: 1cupcakeCalories: 498kcalCarbohydrates: 57gProtein: 4gFat: 28gSaturated Fat: 19gCholesterol: 115mgSodium: 149mgFiber: 2gSugar: 52g
Keyword: Easy Bunny Cupcakes
Course: Sweets
Method: Bake
Author: Lexi's Clean Kitchen

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Recipe Rating


  1. 5 stars
    This recipe is fantastic and so delicious! I actually used this recipe to make a smash cake for my daughter’s first birthday and it was perfect and exactly what I wanted. Love how clean and simple the ingredients are! I followed the recipe exactly… Instead of 9 cupcakes it gave me two 6 inch layers. Baked at 350 degrees for about 13 – 15 mins. For frosting the cake I made the cream cheese frosting that is used for the pumpkin bread. Thanks Lexi and Team!!