Bunny Butt Cupcakes Recipe (Low-Sugar, Lower Carb)

Bunny Butt Cupcake Recipe: Low sugar, low carb Eastreat you’ve been looking for!

For a fun and whimsical treat to celebrate this Easter or Spring, these are Low sugar bunny bat cupcake Perfect! In this post, we will show you how you built these adorable bunny butt cupcakes so you can replicate them in your own kitchen. Plus, it’s made without all the extra sugar found in a typical cupcake recipe, so you don’t have to feel guilty about eating these cupcakes!

I used a granulated version of the Splenda® NoCalorie Sweetener, which keeps these cupcakes low in sugar (low calories). Granulating Splender It not only tastes like sugar, but also measures the cup of a cup that looks like real sugar. Can be used almost anywhere, sugar is used and remains sweet at high temperatures. That’s why it’s great for reducing calories and carb counts with all your favorite sweet recipes.

💡Healthy Tips: Using granules instead of real sugar will save you 678 calories per cup with recipes. It’s a lot of calories!

These are the four different components needed to make these low sugar bunny butt cupcakes.

1. Cupcakes
2. Sugar-free sugar cookie bunny feet
3. Bunny tail (minimal chemallos, white sprinkles)
4. Buttercream icing with grass and bunny body (white and green)

Time required to make these cupcakes:

Plan total work time of approximately 4 hours, including baking, cooling, and decoration. Cookie bunnies, bunny tails and decorative icing can be done the night before.

Step 1: Make a bunny feet cookie piece

1. To make these cupcake bunny legs, we started by baking this Recipe for sugar-free sugar cookies. Roll out the dough to approximately 1 inch thick and use a small oval cookie cutter (1-1/4 inch) to cut the legs.

2. Bake for about 10-12 minutes and make sure they stay blonde. I don’t want the brown colour that I can see after soaking in white chocolate. Let them cool completely.

3. Next, dip the bunny’s feet in melted white chocolate, thinned with a small amount of coconut oil. Melt the white chocolate in the microwave at 30-second intervals and stir well during that time. It burns easily and melts quickly. When soaking, it is more important to give the top surface of the bunny feet that exhibit a smooth finish. Don’t worry as you can’t see your back. Use a chocolate dip tool or fork, then transfer the white chocolate soaked legs to a baking tray lined with wax or parchment. Let the chocolate cure before adding any details of the pink bunny feet. 18 cupcakes require a total of 36 bunny feet.

4. For the details of the bunny’s feet, melt a little more white chocolate and add a few drops of pink food coloring. Mix until no white chocolate stripes are left. Place in a small squeeze bottle or a piping bag with small round tips. The 3 or 4 dots of the bunny toe pipe (there are four in real life, but often drawn with three) and the main pad have no heart. Set aside and allow the cupcakes to dry thoroughly before assembling them.

💡Chocolate Tips: Instead of using white chocolate, it’s the melting of candy. Order online from locations such as Amazon or Michael’s. Available in a variety of colors, get creative with bunny foot designs. For brown bunnies, use milk or dark chocolate instead.

Step 2: Make a bunny tail

To make the bunny tail, we cut the mini marshmallows in half. Then, using a toothpick, they were soaked in warm water and in a small bowl of white non-paraille sprinkles. Place on wax or parchment paper to dry.

Tip: Alternatively, you can dip the marshmallows in melted white chocolate with a “tail” and cover them with coconut fragmented for a furry look.

Step 3: Bake low sugar cupcakes

I used this to keep the cupcakes low with sugar Golden Yellow Cupcake A recipe made with splenda. They are very tasty and you definitely won’t miss all the sugar. Let them cool completely before decorating with icing.

Step 4: Add grass and bunny bat

If you want a sugar-free icing recipe, you can search Splender recipes linked here. I used white buttercream icing, but you could also make a brown bunny version with chocolate icing and milk and bunny legs with dark or milk chocolate dip.

Green icing plumbing: Half of my favorite buttercream icing recipe is dyed in half-dyed half to color a few drops of green food in a piping bag with glass cake decoration tips (use Wilton #233, #234 or #29). Continue to plumbing grass around the edge of the cupcake, emptying the 3rd area in the middle. This is where the bunny’s body sits.

If you’ve never tried grass tips before, it’s a lot of fun, but you might need to practice some strokes. You’re applying pressure to release the cupcake icing, so pipe about ¼ inch before releasing the pressure just before you try to pull it apart. Holding the piping bag straight will give you a longer, shaggy grass look when you tilt the bag. Both looks are adorable!

💡Sprinkle Tips: If you want a small flower look in your icing glass, as you would normally see in the beginning of spring, sprinkle some colorful sprinkles right after piping the grass.

Bunny Bat Piping: Use the pipe on the round area of ​​the body using a white icing pipe placed in a piping bag. This doesn’t require any hints, and you can simply cut out the bottom of a piping bag that is about ½ inch wide. If you feel more comfortable with decorative tips, then a wide round tip is what you need.

Complete the bunny bat cupcake

To complete the cupcake “bunny bat”, add two cookie feet (it needs to be upside down). To complete the cupcakes, put them on top of them in a marshmallow bunny tail for the ultimate cupcake cuteness!

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