Coconut Bunny Tail Cupcakes (Printable)

Fluffy, sweet cupcakes with coconut coating and marshmallow accents for a festive touch.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
09 - 1/2 cup unsweetened shredded coconut

→ Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of salt

→ Decorations

15 - 1 1/2 cups sweetened shredded coconut
16 - 12 large marshmallows
17 - 24 mini marshmallows for bunny feet
18 - Pink food coloring, optional for bunny feet pads

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 2 to 3 minutes. Beat in eggs one at a time, then add vanilla extract.
04 - Add flour mixture in two parts, alternating with milk, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly among cupcake liners, filling approximately two-thirds full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - Beat softened butter until creamy. Gradually mix in powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
07 - Spread frosting generously on each cooled cupcake.
08 - Place sweetened coconut in a shallow bowl. Roll frosted cupcakes in coconut, pressing gently to ensure full coverage.
09 - Place one large marshmallow in the center of each cupcake to resemble the bunny tail.
10 - Using a toothpick, dab pink food coloring onto mini marshmallows to create paw pads if desired. Attach two mini marshmallows at the base of each large marshmallow using a dab of frosting as adhesive to form the bunny feet.
11 - Arrange cupcakes on a serving platter and serve to guests.

# Expert Tips:

01 -
  • They look impressive enough to impress guests but are genuinely easy to pull together without fancy piping skills.
  • Kids can help decorate the bunny feet and marshmallow tails, making it a real kitchen moment instead of just watching you bake.
  • The coconut-vanilla flavor is comforting and nostalgic without being heavy or overly sweet.
02 -
  • Don't overmix the batter once you add the flour—mix only until you don't see streaks of flour anymore, or your cupcakes will be tough and cakey instead of tender.
  • Marshmallows can shift slightly as they sit, so assemble the bunny feet right before serving if you're worried about them sliding around.
03 -
  • If your mini marshmallows are too old and stale to stick properly, briefly toast them in a 250°F oven for 2 minutes to soften them just enough to adhere without looking melted.
  • A small offset spatula or butter knife makes frosting these cupcakes faster and neater than a regular spoon, and the investment is worth it if you plan to make them again.
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