Easter Cupcakes: Yummy Secret Recipe for 12 Scrumptious Treats

My twin daughters, Lily and Mia, go crazy for cupcakes, especially when Easter rolls around. Every spring, I bake a big batch of festive Easter cupcakes, loaded with pastel frosting and bright, colorful sprinkles. They love helping me decorate them!

This year, I thought I’d share my go-to recipe for these delicious treats. These Easter cupcakes aren’t just pretty; they’re incredibly moist and flavorful too. I’ve perfected this recipe over the years, and it’s always a hit.

Get ready to whip up a batch of these delightful Easter cupcakes. They’re perfect for Easter gatherings, classroom parties, or just a fun weekend activity with the kids. You’ll love how easy they are to make, and your family will love how they taste!

Ingredients

For the Cupcakes

• 1 ½ cups (190g) all-purpose flour: Be sure to use a good quality flour for the best texture.
• ¾ cup (150g) granulated sugar: This is your regular white sugar.
• ½ cup (115g) unsalted butter, softened: Take the butter out of the fridge about an hour before baking.
• 2 large eggs: Room temperature eggs are best.
• ½ cup (120ml) milk: Any kind of milk works – whole milk, 2%, or even skim.
• 1 teaspoon pure vanilla extract: Vanilla adds a lovely flavor.
• 1 ½ teaspoons baking powder: This helps the cupcakes rise.
• ¼ teaspoon salt: Just a pinch to balance the sweetness.

For the Frosting

• 1 cup (2 sticks) unsalted butter, softened: Again, softened butter is key for smooth frosting.
• 3 cups (360g) powdered sugar: This is also called confectioners’ sugar.
• ¼ cup (60ml) milk: Start with this amount and add more if needed.
• 1 teaspoon pure vanilla extract: For that classic vanilla flavor.
• Food coloring (optional): Use gel or liquid food coloring to create pastel shades.

For the Decorations

• Sprinkles: Rainbow sprinkles, pastel sprinkles, or any festive sprinkles you like.
• Easter-themed candies: Think jelly beans, mini chocolate eggs, or little bunny candies.
• Mini chocolate eggs: These are perfect for nesting on top of the frosting.
• Edible glitter: Add a touch of sparkle to your cupcakes.

Equipment Needed

• Muffin tin: A standard 12-cup muffin tin is perfect for these cupcakes.
• Cupcake liners: These aren’t strictly necessary, but they make it much easier to remove the cupcakes and add a festive touch. I like the colorful paper ones.
• Mixing bowls: You’ll need a couple of bowls – one for the dry ingredients and one for the wet ingredients.
• Electric mixer: A hand mixer or stand mixer makes mixing the batter and frosting a breeze. You can also use a whisk and some elbow grease if you don’t have an electric mixer.
• Measuring cups and spoons: Accurate measurements are important for baking, so have your measuring tools handy.
• Spatula: A rubber spatula is great for scraping down the sides of the bowl and making sure everything gets mixed in.
• Piping bag and tips (optional): If you want to get fancy with your frosting, a piping bag and tips can help you create beautiful swirls and designs.

Before you start, preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners, or if you’re not using liners, lightly grease the tin with cooking spray or butter. This prevents the cupcakes from sticking. I like to use baking spray with flour in it to make extra sure they come out easily!

Baking Instructions

Preparing the Batter

First, in a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. I use my electric mixer for this, but you can also do it by hand. This usually takes about 2-3 minutes.

Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.

Now, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix everything together until just combined. Be careful not to overmix the batter, as this can make the cupcakes tough.

Baking the Cupcakes

Fill the cupcake liners about two-thirds full. I like to use an ice cream scoop for this to ensure each cupcake is the same size.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as oven temperatures can vary.

Cooling the Cupcakes

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. It’s important to let them cool completely before frosting, or the frosting will melt.

Frosting and Decorating

Making the Frosting

While the cupcakes are cooling, it’s the perfect time to make the frosting. In a large bowl, beat the softened butter until it’s light and fluffy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. If the frosting seems too thick, add a tablespoon of milk at a time until you reach your desired consistency. I usually use about ¼ cup of milk, but you might need a bit more or less.

Stir in the vanilla extract. If you’re using food coloring, add it now and mix until the color is evenly distributed. For pastel colors, start with just a few drops and add more until you achieve the shade you want.

Frosting the Cupcakes

Once the cupcakes are completely cool, you can start frosting them. There are a few different ways to frost a cupcake:

• Using a knife: This is the simplest method. Just spread the frosting on top of the cupcake with a butter knife or spatula.
• Using a piping bag: If you want to create swirls and other fancy designs, a piping bag fitted with a decorative tip is the way to go. Fill the bag with frosting, twist the top closed, and pipe the frosting onto the cupcakes in a circular motion.
• Using a zip-top bag: If you don’t have a piping bag, you can use a zip-top bag. Fill the bag with frosting, snip off a small corner, and pipe the frosting onto the cupcakes.

No matter which method you choose, try to distribute the frosting evenly.

Decorating the Cupcakes

Now comes the fun part – decorating! Here are a few ideas to get you started:

• Sprinkles: Sprinkle a generous amount of sprinkles over the frosted cupcakes.
• Easter-themed candies: Press jelly beans, mini chocolate eggs, or other Easter candies into the frosting.
• Mini chocolate eggs: Place a mini chocolate egg on top of each cupcake, like a little nest.
• Edible glitter: Add a touch of sparkle with edible glitter.

Get creative and have fun with it! Lily and Mia love helping me decorate the cupcakes. They each have their own style, and it’s always fun to see what they come up with.

FAQ

What are the flavors of Easter cupcakes?

Easter cupcakes often showcase bright, spring-inspired flavors. I love using vanilla, lemon, carrot, or coconut. You could also add warm spices like cinnamon or nutmeg. And of course, chocolate is always a favorite!

What is the secret to moist cupcakes?

Moist cupcakes depend on a few things. Don’t overmix the batter, and be careful not to overbake them. Adding sour cream or buttermilk can also boost moisture. Storing them properly keeps them soft and delicious for longer.

What type of cake is traditionally eaten at Easter?

Simnel cake is a classic Easter treat. It’s a light fruitcake with layers of marzipan, usually one in the middle and another on top. It’s a delicious and symbolic cake enjoyed during the Easter season.

What fruit cake is traditionally eaten at Easter?

Simnel cake is the fruitcake most often associated with Easter. The rich flavors and beautiful marzipan decoration make it a festive centerpiece for any Easter celebration.

---

If you enjoy exploring different cuisines, you might like this Greek potato salad alongside some delicious vegan soup dumplings.

---

Tips, Variations, and Storage

For the best cupcake texture, make sure your butter is softened but not melted. Don’t overmix the batter – mix until just combined. And avoid overbaking, or the cupcakes will be dry.

If you need gluten-free cupcakes, I recommend using a gluten-free all-purpose flour blend. For vegan cupcakes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a vegan butter and milk alternative.

Want to get creative with flavors? Try adding lemon zest to the batter for a citrusy twist, or swirl some Nutella into the frosting. Cream cheese frosting is another delicious option.

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’ve already frosted them, it’s best to store them in the refrigerator.

I love baking Easter cupcakes with my girls. It’s such a fun activity to do together, and the end result is always delicious. These festive treats are guaranteed to brighten up your Easter celebrations. I hope you enjoy making these cupcakes as much as Lily and Mia love eating them! They’re always so proud to share their creations with family and friends, and I know yours will be, too. Happy Easter!