Easy Bunny Cupcakes (Gluten-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These adorable bunny cupcakes are gluten-free and decorated with marshmallow ears for Easter or anytime. Moist and sweet with a simple frosting, they're a cute and delicious treat kids and adults will enjoy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 3 eggs
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tablespoons almond milk or nut-milk of choice (more if needed)
- 9 marshmallows (not mini marshmallows)
- ½ cup colored sugar
- 1 cup unsweetened shredded coconut
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 153mg
- Total sugar
- 61g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 236mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.