Coconut Bunny Cupcakes

Many of us have likely already munched through our 'one' bag of mini bags we allow ourselves each Easter. We wanted to create a guilt-free Easter treat that tastes delicious, kids will love them and will test your food art skills!  These fun bunny cupcakes are gluten-free, dairy-free and low sugar. Make these this Easter weekend for all your family and friends :)



Bunny Ears (optional)


  1. Preheat oven to 350°F. Sift flour into one bowl and combine with remaining dry ingredients. Mix your wet ingredients in a separate bowl.
  2. Slowly combine the dry ingredients with the wet until cupcake mixture is smooth. 
  3. Fill cupcake liners with mixture about 3/4 of the way full. 
  4. Bake for 20-25 minutes.
  5. While cupcakes are baking you can prepare Crunchy Coconut Blossom Chocolate mixture. When mixture is ready, allow to cool down slightly - about 5 minutes. Place mixture in an icing bag, then in refrigerator to cool for another 5 minutes. Line a try with parchment paper. When mixture removed from the fridge, use hands to massage it around in icing bag. Carefully squeeze little lines onto parchment paper. Using a small spatula, press down and shape into little bunny ears. Place in the freezer to harden - about 10 minutes.
  6. Remove cupcakes from the oven and let cool while you prepare icing.
  7. In a small mixing bowl, use an electric whisk or mixer to whip coconut oil until smooth consistency. 
  8. Add half the powdered sugar and whip until combined. Slowly add vanilla and almond milk and combine well. Add remaining sugar and whip until smooth and should be a light brown colour.
  9. Ice your cupcakes once they have cooled completely. Top with toasted coconut and your bunny ears.

Makes 12 cupcakes

Alpha Health
Alpha Health


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