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Easter Cupcakes

Delightful pastel-hued cupcakes with creamy frosting and colorful toppings, perfect for Easter celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup milk can substitute with almond or oat milk
  • 2 teaspoons vanilla extract
For the Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream can substitute with milk
  • 2 teaspoons vanilla extract
For Decoration
  • 1 cup sprinkles
  • 1 tablespoon edible glitter
  • 1 cup mini chocolate eggs

Method
 

Baking the Cupcakes
  1. Preheat your oven to 350°F (175°C).
  2. Mix the dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
  3. Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, whisking well after each addition.
  5. Blend in vanilla extract and milk gradually until smooth.
  6. Scoop the batter into cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes until a toothpick inserted comes out clean.
  8. Cool the cupcakes completely on a wire rack before frosting.
Frosting and Decorating
  1. Prepare the frosting by mixing the butter, powdered sugar, heavy cream, and vanilla extract until smooth.
  2. Frost the cooled cupcakes and decorate with sprinkles, edible glitter, and mini chocolate eggs.

Notes

These cupcakes can be customized with various toppings and fillings to suit any palate.