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Fluffy Bunny Cupcakes

Fluffy Bunny Cupcakes


  • 1 (2-layer size) box white cake mix
  • 1 (8 ounce) container COOL WHIP Whipped Topping, thawed
  • 6 drops food coloring, any color
  • 24 JET-PUFFED Marshmallows
  • 2 tablespoons colored sugar
  • Decorating gel


  1. Prepare and bake cake mix as directed on package for 24 cupcakes; cool completely.
  2. Tint whipped topping with food coloring. Spread about 2 tablespoons of the whipped topping onto each cupcake.
  3. Cut each marshmallow crosswise in half with clean kitchen scissors. Press cut-sides of 24 of the marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining 24 marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes. Decorate faces with gel.
  4. Refrigerate until ready to serve.
  5. Cover and store any leftover cupcakes in refrigerator.

Yield: 2 dozen or 24 servings, one cupcake each

Substitute: Omit food coloring. Prepare are directed, using COOL WHIP Strawberry Whipped Topping.

Family Fun: Decorate bunny faces with assorted small candies and colored sprinkles.

Nutritional Information: Calories 150 Total fat 4 g Saturated fat 2 g Cholesterol 0 mg Sodium160 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 17 g Protein 1 g

Vitamin A 0 %DV Vitamin C 0 %DV Calcium 4 %DV Iron 0 %DV

Recipe and photo credit (used with permission): Kraft Foods -

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