Recipe for Raspberry Bunny Cupcakes

These adorable and delicious recipes will have you going wild Raspberry Bunny Cupcakes. They make the perfect Easter treat for you and your loved ones. They are also fun and easy to make.


For the Cupcakes

  • 150 g butter softened
  • 150 g golden caster sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 150 g self-raising flour
  • 50 g freeze dried raspberries
  • 2 tbsp milk

For the raspberry buttercream

  • 150 g butter softened
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • 50 g freeze dried raspberries

For the decorations

  • 50 g white fondant
  • 50 g pink fondant
  • 12 pink Smarties or pink button sweets
  • 24 edible eyes


Raspberry Cupcakes

  • Line a cupcake tin with 12 cupcake cases and preheat your oven to 160°C
  • Add the frozen raspberries and fold them in.
  • Mix the butter, sugar and milk together in a large bowl until it is light and fluffy
  • Mix the eggs, vanilla, and flour together. Beat it until well combined. Add a little milk to loosen the mixture.
  • Scoop the batter into each cupcake case so it’s filled about 3/4 way full
  • Bake for 18-20 mins until they are springy and golden. The strawberries will release some water so if you insert a skewer to test if they’re cooked you may notice a little moisture inside. Let them cool in the tins for ten minutes, then remove them and place on a wire rack to cool completely.

Raspberry Buttercream

  • Blend the butter in large bowl until it is light and fluffy
  • Mix the icing sugar one tablespoon at a. in the butter and beat it until smooth.
  • Add the frozen raspberries to the buttercream mixture by crushing them a bit. You can make it paler pink by adding less buttercream, or you can add more. The flavor intensity of the food will be affected by how much you add.

To decorate

  • Fill a piping bag using a star nozzle. Pipe tall swirls with the buttercream onto each cupcake. This will allow you to place all your facial decorations. 
  • Cut out two triangles from white fondant. Repeat the process with pink fondant. Layer the pink fondant over the white. Soften the edges and bend one end slightly forward. Place the ears in the buttercream, and adjust until they are right where you want them to be. 
  • Add some personality to the cupcakes by positioning two edible eyes to the centre of cupcakes at the top under the ears.
  • For the cheeks, add a pink smartie to the nose. To finish, roll out two small balls from white fondant.
  • Serve immediately or keep it in an airtight container for up 4 days. 
Freezing and Storing You can make the cupcake sponge ahead of your event and they will keep for up to 4 days. They can also be frozen for up 3 months. The decorated cupcakes can be kept at room temperature for up 3 days in an airtight container. 
Two raspberry cupcakes decorated like Easter Bunnies


Decorating doesn’t have to be difficult and these cupcakes are really easy to create and perfect for making with little bakers. These cupcakes come together in just a few minutes, so you can quickly get on to the important task of eating them.

  • Pipe the buttercream.Pipe a thick swirl of raspberry buttercream on top. The cupcakes should be a bit taller than normal to allow for facial decorations.
  • Fondant bunny ears are possible. This is the most intricate part of the decoration process. To make the ears, cut two triangles out of rolled white fondant. Repeat the process with slightly smaller triangles made from pink fondant. Layer the pink fondant on top and soften the edges. Then bend one side forward, as shown in the above image. Insert the ears into the top of the buttercream and adjust until you’re happy with their position.
  • Give it personality. It’s time to bring the bunnies back to life by placing some edible eyes in the middle.
  • Add a pink nose. Just below the eyes, stick on the pink Smartie nostril
  • Finish with bunny cheeks. For the bunny cheeks, roll out two small balls made of white fondant. Place them next to each others under the nose.

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