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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.
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.
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
- Apple Sauce
- 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)
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:
- Make gluten-free cupcakes.
- Make the vanilla buttercream.
- Pipe a mound of frosting (or use a spatula) on top of the vanilla cupcake.
- Cut a regular-sized marshmallow in half on the diagonal.
- Dip the cut side of the marshmallow into colored sugar.
- Stick the decorated ears in the buttercream.
- 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.
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.
Looking for more Easter recipes? Check these out:
- Gluten-Free Carrot Cake (Easy Sheet Cake)
- Maple Glazed Ham
- Honey Glazed Carrots
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
Easy Bunny Cupcakes (Gluten-Free)
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.