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REESE'S Peanut Butter Bunnycakes Recipe


1 hour 35 minutes
Skill Level
27 cupcakes

This peanut butter cupcake recipe is the perfect springtime recipe. Try it today!

Ingredients & Directions

Prep Time
1 hour 15 minutes
Bake Time
20 minutes


  • 1/4 cup
    butter or margarine, softened (1/2 stick) (50 mL)
  • 1 1/2 cups
    creamy peanut butter (375 mL)
  • 2/3 cup
    granulated sugar (150 mL)
  • 2/3 cup
    packed light brown sugar (150 mL)
  • 2
  • 2 tsps
    vanilla extract (10 mL)
  • 2 1/4 cups
    all-purpose flour (550 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/2 cups
    milk (375 mL)
  • vanilla frosting (ready-to-spread or your favorite recipe)
  • tinted coconut (recipe follows)


Equipment Needed 
oven Oven
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
resealable plastic food storage bag Resealable Plastic Food Storage Bag

Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches/6 cm in diameter) with paper or foil bake cups.


Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.


Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle Tinted Coconut over frosting and garnish with REESE'S MINI REESTER Bunnies.

Tinted Coconut: Combine 1/2 tsp (2 mL) water and few drops of food colouring in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup (250 mL) sweetened coconut flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.