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Bunny Butt Cupcakes

Soft chocolate cupcakes made with kefir and natural sweeteners, finished with a creamy vanilla frosting and decorated into adorable bunny butts for Easter.
Prep Time10 minutes
Cook Time20 minutes
Decorating Time10 minutes
Total Time40 minutes
Course: Dessert
Keyword: gluten-free, no artificial dyes, refined sugar free
Servings: 9 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.