Hop into Spring with these Adorable and Delicious Almond Joy Easter Bunny Cupcakes!

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These delightful cupcakes are not only adorable to look at, but they’re also bursting with the irresistible flavor of Almond Joy candy bars.


  • For the cupcakes:
  • 1 box (15.25 oz) devil’s food cake mix
  • 2 eggs, room temperature
  • 2 egg whites
  • 3/4 cup International Delight® Almond Joy™ coffee creamer
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, softened
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1/3 cup International Delight® Almond Joy™ coffee creamer
  • 1 teaspoon vanilla extract
  • For the decorations:
  • Shredded coconut
  • Sliced almonds
  • Candy eyes
  • Pink candy melts
  • Mini marshmallows (optional)


Preheat the oven and prepare the cupcake pan:

  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
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Make the cupcake batter:

  1. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
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  1. Beat in the eggs one at a time, then stir in the egg whites.
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  1. Add the cake mix, sour cream, and Almond Joy™ coffee creamer to the bowl and mix until just combined. Don’t overmix!
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Bake the cupcakes:

  1. Fill the prepared cupcake liners 3/4 full with batter.
  2. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool completely on a wire rack before frosting.

Make the frosting:

  1. In a large mixing bowl, cream together the softened butter and shortening until light and fluffy.
  2. Gradually add the powdered sugar, alternating with the Almond Joy™ coffee creamer, and beat until smooth and creamy.
  3. Stir in the vanilla extract.

Decorate the cupcakes:

  1. Frost the cooled cupcakes with a generous amount of frosting.
  2. While the frosting is still wet, sprinkle with shredded coconut.
  3. To make the bunny ears, cut two slices diagonally from each sliced almond to create pointed ears. Place two almond slices on each cupcake to form the ears.
  4. Add candy eyes and a pink candy melt nose using a small amount of frosting to adhere them.
  5. For an extra touch, add a mini marshmallow cut in half to create bunny teeth (optional).


  • For a richer chocolate flavor, use dark chocolate cocoa powder in place of the devil’s food cake mix.
  • If you don’t have International Delight® Almond Joy™ coffee creamer, you can use regular

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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