Recipes

Easter Cupcake Recipe

It’s almost Easter!  And that gives us bakers more excuses to make yummy desserts!  This is the perfect dessert for every Easter or spring get-together, with a simple vanilla base, delicious cream cheese frosting, and chocolate shred and candy eggs topping.  (Scroll to bottom of post for recipe)

My family doesn’t usually do anything special for Easter.  In fact, we usually do the same things we do every Sunday: go to church, come home and eat baked potatoes with chili and cheese, and then take an afternoon nap. My sister and I usually get new Easter dresses and sometimes our mom will give all us kids a little box of chocolate or candy.

This Easter cupcake recipe is super cute and super easy.  If you always go all out and make a fancy Easter meal, you could always use boxed cake mix for the cupcakes. (Shh! I won’t tell anyone!)  Of course though, I always prefer homemade cupcake batter.  There’s just a special feel to it!

My favorite part of making cupcakes is always decorating them.  I love piping the icing!  My number one tip for piping icing is to use a steady hand and steady pressure.  If you use steady pressure, your cupcakes will look that much better.  I also really love the chocolate shred nest with the little eggs on top.  It feels so Easter-y! 

Easter Cupcake Recipe
Yields 15
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Prep Time
25 min
Cook Time
14 min
Total Time
40 min
Prep Time
25 min
Cook Time
14 min
Total Time
40 min
Ingredients
For cake
  1. 1¼ cups cake flour or all-purpose flour
  2. 1¼ tsp baking powder
  3. ½ tsp baking soda
  4. ½ tsp salt
  5. 2 large eggs, room temperature
  6. ¾ cup sugar
  7. 1½ tsp pure vanilla extract
  8. ½ cup canola oil
  9. ½ cup buttermilk
For Frosting
  1. 1 (8 oz) pkg cream cheese, softened at room temp
  2. 1.5 cups powdered sugar
  3. 1.5 cups cold heavy whipping cream
  4. 1/2 tsp vanilla extract
For Topping
  1. 1 pkg. Whoppers Mini Robin Eggs
  2. Chocolate bar
Directions
For cake
  1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
  2. In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
  3. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  4. Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
  5. Add vanilla and oil and beat on medium speed (1 minute)
  6. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
  7. Pour batter into a lined muffin pan. Fill to about ½ full (Do-Not overfill)
  8. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove.
For Frosting
  1. Whip the cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
  2. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
  3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.
For Topping
  1. Pipe frosting onto cooled cupcakes. Top with chocolate shredded with a cheese grater and three robin eggs.
Notes
  1. Cupcakes are good stored in the fridge for about 3 days.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
Blogging Brownie http://www.bloggingbrownie.com/

 Do you do anything special for Easter? Do you enjoy cupcakes?

❤️ Rachel