Bunny Butt Cupcakes


Bunny Butt Cupcakes

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Course Vegan
Keyword vegan



  • ½ cup (90g) Hu Kitchen Gems
  • ¾ cup (105g) coconut sugar
  • cup (300g) almond milk
  • 1 tbsp apple cider vinegar
  • cup (160g) cassava flour
  • ½ cup (50g) cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt


  • 1 cup (200g) medjool dates
  • 1 cup (70g) shredded coconut plus more for rolling Chocolate frosting
  • 1 cup (250g) coconut cream
  • ¼ cup (25g) cacao powder
  • 2 tbsp (40g) maple syrup
  • ½ cup cacao nibs, ground


  • Preheat the oven to 350ºF.
  • Melt the Hu Gems with the almond milk. Stir until smooth.
  • Whisk in the coconut sugar and apple cider vinegar.
  • Add the rest of the cupcake ingredients and mix.
  • Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
  • Bake for 25 minutes at 350ºF.
  • Cool completely before frosting.
  • In a food processor, combine the dates and coconut to form a sticky dough. Roll into 8 large balls for the bunny butts and smaller balls for the tails/feet. Roll in extra coconut to create the “fur”.
  • For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill.
  • Blend the cacao nibs to a fine “dirt” texture.
  • Assemble your cupcakes: frost the cooled cupcakes, sprinkle with ground cacao nibs, add the bunny butts/feet.
  • Eat! Keep leftovers in the fridge.



Calories: 290Fat: 10gFiber: 2g
Carbohydrates: 51gSodium: 200mgProtein: 3g
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