bunny butt donuts

Bunny Butt Donuts (Gluten-Free + Easter-Themed)

These Bunny Butt Donuts are the kind of Easter treat that makes everyone do a double take. Soft, fluffy, and dusted in powdered sugar, they’re finished with a coconut-frosting bunny tail and the cutest little feet made of white chocolate and sprinkles. It’s a playful twist on my classic powdered sugar donuts, and they couldn’t be easier to make.

Ingredients You’ll Need:

To make these, start with a batch of my mini Powdered Sugar Donuts — gluten-free, dairy-free optional, and baked, not fried.

For the bunny decorations:

• Coconut frosting or vanilla buttercream
• Shredded coconut
• White chocolate or white candy melts
• Heart-shaped sprinkles (for the feet)
• Optional: pink sanding sugar or round sprinkles for foot pads

How to Make Bunny Butt Donuts

1. Make the Donuts:
   Bake and cool your powdered sugar donuts according to this recipe.
2. Frost the Tail:
   Pipe a dollop of frosting in the center of each donut. Sprinkle generously with shredded coconut to make the bunny tail.
3. Add the Feet:
   Melt white chocolate and pipe or mold small ovals. While still soft, press in heart sprinkles for the foot pad and dots or pink sprinkles for the toes.
   Let them set, then attach to the donut using frosting or melted chocolate.
4. Serve:
   Display on a pastel plate or tiered cake stand. Perfect for Easter brunch, classroom parties, or just a spring weekend treat.

Tips & Tricks:

• Let the donuts cool completely before decorating.
• Use a round piping tip or even a ziplock bag with the corner cut for the tail.
• These store well in the fridge for 2–3 days — decorate right before serving for best texture.

More Easter Recipes You’ll Love:

• Carrot Mango Ice Cream (Vegan & Creamy)
• Churro French Toast Bites (Gluten-Free &