Easter Bunny Poop Cupcakes

My five-year old son, with his most serious face, asked me if we could make “Bunny Poop Cupcakes.” I laughed out loud! “Bunny Poop cupcakes?” Being a mother of two little boys, it didn’t surprise me. My first thought was “Uh…no!” But, then I how simple and funny it could be to grant his wish. This is a foreshadowing of my imminent future- “shooting bunnies” a.k.a. passing gas followed by giggles, denial and finger pointing!

To make them quickly, I used canned green icing with the star tip to make the grass and topped them with black licorice Jelly Belly jelly beans.

You could substitute chocolate covered raisins but, they are not shaped as nicely as jelly beans. I carefully made sure the Jelly Belly stamp was not visible. Decorating them was super easy!

Why Make Bunny Poop Cupcakes?

Moms take note: These cupcakes are cute, fun to make with your kids, and super easy!

These cupcakes would be a funny dessert to have on your Easter dessert table because they look funny and are very edible! They would also be great to take to preschool Easter parties, Easter Egg Hunts or even to the office for a good chuckle. It’s always nice to have a unique dessert to bring to parties.

How to Make Bunny Poop Cupcakes

1. First, make the cupcakes. Of course you can use any cake recipe or box mix you like. I used my own from scratch carrot cake recipe which is at the bottom of this post.

2. After the cupcakes have cooled,  attach the star tip to the icing can per the can’s directions. Push on the white tip to release the icing in a straight upright fashion so the icing looks similar to grass.

David is decorating his idea.

Decorating Bunny Poop Cupcakes with green icing and black jelly beans

3. Next, add the black jelly beans in one pile and be careful not to show the Jelly Belly stamp, if you are using Jelly Belly.

4. Then, wrap the cupcakes in pink, yellow and orange colored tissue paper to hide the paper liners and give it a colorful, upscale spring look.

That’s it! Simple and funny!

Substitutions:

• Use chocolate covered raisins instead of black jelly beans
• Use brightly colored cupcake liners instead of wrapping the cupcakes in tissue paper.

Easter Bunny Poop Cupcakes are a simple and unique Easter dessert that will give your guests a chuckle!

Pin this idea!

The Bunny Poop Cupcakes go really well with the Easter Bunny Butt Carrot Cake which, was featured in Country Living 10 Cute Easter Bunny Cakes That Will Steal the Show at Easter Brunch, Our little boys loved to help decorate this too.

Easter Bunny Butt Carrot Cake

Easter Bunny Emoji Oreo Cookies

You may also like these cute Easter Bunny Oreo Cookies! Perfect to put in Easter Baskets!

Bunny Poop Cupcakes are perfect for your Easter Dessert Table

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I took this recipe to Meal Plan Monday.

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5 from 1 vote

Bunny Poop Cupcakes

These cute and funny Bunny Poop Cupcakes will liven up any Easter celebration! They're not only easy-to-make but, tasty too! 

Course Dessert

Cuisine American

Keyword bunny poop cupcakes

Prep Time 15 minutes minutes

Servings 24

Calories 350cal

Ingredients

• Any Boxed Cake Mix Flavor
• or

Homemade Carrot Cake Mixture:

• 2 1/2 cups of flour 312 gr
• 1/2 cup of white sugar 100 gr
• 1 1/2 cups of brown sugar 300 gr
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp of vanilla extract
• 1 cup of canola corn or vegetable oil (240 ml)
• 4 eggs
• 1/4 cup chopped pecans
• 2 1/2 cups of grated carrots use a food processor
• 3 oz of applesauce
• 8 oz of crushed mandarin oranges 14.5 oz can drained and crushed
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 1/4 tsp ground cinnamon
• 1/2 tsp of salt

Betty Crocker Canned Green Icing (with star tip)

or

Homemade Cream Cheese Icing:

• 16 oz. of Philadelphia Cream Cheese softened
• 4 cups of powdered sugar
• 2 tbs of half-n-half creamer
• 1 tsp vanilla extract
• 3 drops of green food coloring

Instructions

Follow Boxed Cake Mix Instructions for Cupcakes

or

Homemade Carrot Cake Mixture:

• Preheat oven to 300
• Spread chopped pecans evenly on a baking sheet and put in 300F degree oven for 5 minutes to toast them.
• After removal of pecans, put oven temperature up to 350F.
• In a mixing bowl, add flour, baking soda, baking powder, cloves, nutmeg, cinnamon, and salt.
• In another mixing bowl, add white sugar, brown sugar, vanilla, eggs, oil, mandarin oranges and apple sauce. Mix until the brown sugar lumps are gone. Begin to add flour mixture a little at a time until well combined.
• Stir in carrots and toasted pecans by hand and stir until well blended.
• Pour cake batter into cupcake liners to 2/3 full with carrot cake batter. Bake cupcakes for approximately 18-20 min on 350F. Insert a toothpick in the middle of one cupcake to see if if comes out clean. Let cool to the touch before applying icing.

Icing:

• Mix the softened cream cheese, vanilla extract and half-n-half creamer together with powdered sugar, adding powdered sugar a little at time. Mix until smooth. Add a tiny bit more creamer if needed to get desired consistency. Add green food coloring and mix until well distributed.
• Cupcake Decoration:
• Using a star tip of a cake decorating kit or canned icing, apply the icing in an upright so the icing star tip is as long as possible without falling over. Cover cupcake completely without touching the cupcake paper. Drop jelly beans in one neat pile in the middle of the cupcake on icing.
• Store cupcakes in the refrigerator for up to several days. Cupcakes may be frozen for several weeks.

Notes

Store cupcakes covered in the refrigerator for up to 5 days.

Nutrition

Serving: 0g | Calories: 350cal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg