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Easter Bunny Cupcakes | Gluten Free, Vegan, Top 8 Free, Allergy Friendly, Nut Free, Soy Free

Easter Bunny Cupcakes

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Food Allergy P.I.

Ingredients

  • 1 box allergen friendly cake mix or recipe
  • 1 container allergen friendly frosting or recipe
  • 24 large jet puffed marshmallows, cut in half
  • 1/4 cup pastel pink sprinkles
  • 1 14 oz bag of sweetened coconut flakes optional

Instructions

Cupcakes & Frosting

  1. Bake cupcakes according to box mix recipe, or from scratch recipe instructions. Let them cool at least 1-2 hours. Prepare frosting if from scratch recipe, or use from container if you have one that is allergen friendly for you. 

Bunny Fur and Ears

  1. You can leave the frosting as is, or you can alternately sprinkle flaked coconut on immediately after frosting, and just before adding the ears. 

    I would recommend working quickly and one cupcake at a time, otherwise the frosting sets and the coconut and/or ears won't stick and hold. 

    For the ears, just cut the marshmallow in half, and then dip the sticky side into sprinkles before placing as ears. 

Recipe Notes

You can use a box mix that is friendly for you such as King Arthur brand, Cherrybrook Kitchen, and others. There are several on the market in traditional grocery stores, and even more in specialty stores such as Sprouts and Whole Foods.

Alternately, I have a recipe linked in the blog post for this recipe that directs you to two allergy friendly recipes. One is a spice cake cupcake, and the other is a chocolate cake cupcake, both with allergy friendly gluten free and vegan frosting.

For the frosting Pillsbury is top 8 free except soy, Betty Crocker is top 8 free except milk, or alternately use the recipes I have listed above.