Coconut Bunny Tail Cupcakes (Printable version)

Fluffy cupcakes topped with shredded coconut and marshmallows in a playful bunny tail design.

# Ingredient list:

→ Cupcakes

01 - 1.5 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 0.5 cup whole milk
09 - 0.5 cup unsweetened shredded coconut

→ Frosting

10 - 0.5 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons milk
13 - 0.5 teaspoon pure vanilla extract
14 - Pinch of salt

→ Decorations

15 - 1.5 cups sweetened shredded coconut
16 - 12 large marshmallows
17 - 24 mini marshmallows
18 - Pink food coloring, optional

# Step-by-step guide:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix until combined.
05 - Add flour mixture and milk in alternating batches, beginning and ending with flour. Mix until just combined. Fold in unsweetened shredded coconut.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean. Transfer to a cooling rack and allow to cool completely.
08 - Beat softened butter until creamy. Gradually incorporate powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
09 - Apply frosting generously to the top of each cooled cupcake.
10 - Place sweetened shredded coconut in a shallow bowl. Roll frosted cupcakes in coconut, pressing gently to ensure complete coverage.
11 - Place one large marshmallow in the center of each cupcake to represent the tail.
12 - Using a toothpick, optionally dab pink food coloring onto mini marshmallows to create paw pads. Attach two mini marshmallows at the base of each large marshmallow using a small dab of frosting as adhesive.
13 - Arrange cupcakes on a serving platter and serve immediately.

# Expert tips:

01 -
  • Perfect for Easter celebrations and spring gatherings with an adorable bunny tail design
  • Easy enough for beginner bakers but impressive enough for any dessert table
  • Combines the tropical sweetness of coconut with fluffy vanilla cupcakes
  • Fun to make with kids who will love decorating the marshmallow bunny tails
  • Customizable with colored coconut or different marshmallow arrangements
  • Ready in just 45 minutes from start to finish
02 -
  • Sift the powdered sugar before making the frosting to ensure a perfectly smooth, lump-free buttercream
  • Use a small offset spatula to frost the cupcakes generously and evenly before rolling in coconut
  • Press the coconut gently but firmly onto the frosted cupcakes to ensure complete coverage without gaps
  • If the buttercream becomes too soft while working, refrigerate it for 10–15 minutes to firm up
  • Use a toothpick for precise application of pink food coloring on the mini marshmallow paw pads
  • Allow a small dab of frosting to act as edible glue when attaching the mini marshmallow feet to the large marshmallow tail
  • Work with one cupcake at a time when rolling in coconut to prevent the frosting from setting before coating
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