Looking for an adorable Easter treat that’s both delicious and healthier? These Bunny Butt Cupcakes are it. They’re rich, chocolatey, naturally sweetened, and topped with a fluffy vanilla frosting that’s made with kefir for gut-health.
Why You Will Love These Bunny Butt Cupcakes
Gluten-free (made with almond and coconut flour)
Refined sugar-free (sweetened with maple syrup and monkfruit)
Made with kefir for a subtle tang and extra nutrition
Perfect for Easter, spring parties, or classroom treats
Easy to decorate (no special skills needed)
Tips for Success
Add kefir slowly to avoid thinning the frosting too much
If frosting gets soft, chill for 10–15 minutes before piping
Use a toothpick to decorate the white chocolate with pink chocolate. Short on time or nervous about making the chocolate bunny feet? You can buy these candy bunny feet on Amazon.
Add powdered monkfruit slowly to avoid excess dust.
FAQs
Can I make these dairy-free?
The frosting uses butter and kefir, so you would need substitutions. The cupcakes themselves can be adapted more easily.
Does the kefir taste strong?
Not at al, It adds a slight tang that balances the sweetness, similar to a classic buttercream.
Can I make these ahead of time?
Yes! Bake the cupcakes a day ahead and frost the next day.
Other Easter/Spring Recipes To Make:
These Bunny Butt Cupcakes are the ultimate treat for Easter or any spring celebration! 
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Bunny Butt Cupcakes
Ingredients
Chocolate Kefir Cupcakes
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ⅓ cup maple syrup or honey
- ⅓ cup kefir
- ¼ cup melted coconut oil
- 1 tsp vanilla
Vanilla Kefir Buttercream Frosting
- ½ cup unsalted butter softened
- 1 cup powdered monkfruit sweetener adjust to taste
- 1 tsp vanilla extract
- 2 tbsp plain kefir
- pinch salt
Decorations
- 1/3 cup shredded coconut
- 1/4 cup white chocolate melted
- 1/4 tsp beet powder or pink dye
Instructions
Step 1: Make the Cupcakes
- Preheat oven to 350°F and line a muffin pan with 9 wrappers.
- In a bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, maple syrup, kefir, melted coconut oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fill liners about ¾ full.
- Bake for 18–20 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
- Makes about 9 cupcakes.
Step 2: While the Cupcakes Bake, Make the Frosting
- Beat the softened butter for 2–3 minutes until light and fluffy.
- Gradually add powdered monkfruit while mixing on low.
- Add vanilla and salt.
- Slowly mix in kefir, about 1 teaspoon at a time, until smooth and pipeable.
- Beat another 2–3 minutes until fluffy.
Step 3: Decorate
- Pipe an inverted V of buttercream on the cupcakes. Flip over and press into a bowl of shredded coconut.
- Pipe white chocolate onto a parchment paper lined baking sheet into the shape of bunny feet. Place in the freezer for 2 minutes to set.
- Add beet powder (or pink dye) to 1 tbsp of the white chocolate to make pink chocolate. Use a toothpick to form the paw pads by making one large oval and then 3 small dots.
- Use the remaining white chocolate to pipe tails onto the cupcakes and little dots to adhere the feet onto the cupcakes.
