Coconut Bunny Tail Cupcakes (Printable)

Fluffy coconut cupcakes topped with marshmallows create a festive and fun baked treat.

# 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
18 - Pink food coloring, optional

# How to Make It:

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 until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
05 - Add flour mixture in two parts, alternating with milk and beginning and ending with flour. Mix until just combined. Fold in shredded coconut gently.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
07 - Beat softened butter until creamy. Gradually mix in sifted powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
08 - Generously frost each cooled cupcake with prepared frosting.
09 - Place sweetened shredded coconut in a shallow bowl. Roll frosted cupcakes in coconut, pressing gently to ensure complete coverage.
10 - Place one large marshmallow in the center of each cupcake to represent the bunny tail.
11 - 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 small amount of frosting to secure them.
12 - Present cupcakes immediately or store for serving.

# Expert Hints:

01 -
  • They look Instagram-worthy but taste even better than they photograph, with tender crumb and fluffy frosting that doesn't feel overly sweet.
  • Kids genuinely believe they're eating something special, and honestly, you'll feel like a kitchen artist watching those marshmallow tails transform plain cupcakes into celebration-worthy treats.
  • The whole process from oven to table takes under an hour, so you can pull this off even when Easter sneaks up on you.
02 -
  • Never skip cooling the cupcakes completely before frosting—I learned this the hard way when warm cupcakes turned my beautiful frosting into a melted puddle, and those marshmallow feet slid right off.
  • The sweetened coconut coating only sticks if your frosting is thick enough; if it keeps sliding off, your frosting needs a bit more powdered sugar to firm up.
03 -
  • Room-temperature ingredients blend together more smoothly than cold ones, creating a more uniform batter with better texture—pull your eggs and milk out of the fridge 30 minutes before baking.
  • When rolling cupcakes in coconut, work over a shallow bowl or plate to catch the excess and avoid a messy counter; you can always re-coat if coverage looks thin.
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