Easter Cupcakes are a festive dessert made with tender vanilla cake, creamy vanilla buttercream, and cute cocoa nests stuffed with mini chocolate eggs. Prepared in beneath an hour, they’re excellent for Easter gatherings, Mom’s Day, spring events, or to deliver a vacation cheer to the desk.

Robin’s Egg Easter Cupcakes

These Easter cupcakes are my go-to (together with this Easter chocolate cake) as a result of they’re simple, cute, and completely scrumptious. Plus, who can resist chocolate nests (made with chocolate bar shavings) and mini chocolate eggs (I used Cadbury mini eggs completed with a enjoyable cocoa speckle)? Undoubtedly not me—or my household, judging by how rapidly they vanish! These Easter cupcakes are so, so cute – nearly too cute to eat… nearly. Throughout spring, my household additionally loves this carrot cake cheesecake, tremendous simple raspberry lemon cake, and an old-family basic: blueberry cake! I hope you strive all of them!

Recipe Highlights

• Chocolate Nests: I sprinkled chopped bar chocolate (shavings) proper within the middle of every cupcake to make little edible nests.
• Robin Eggs: To provide the mini chocolate eggs a festive, Robin Egg-inspired look, I whisked collectively cocoa and vanilla to make a speckling “paint,” then flicked it onto the cupcakes with a pastry brush.
• Simple to Make: No difficult steps or fancy gear wanted—simply easy components and beneath an hour of your time.
• Scrumptious Vanilla Taste: A lightweight, fluffy cake paired with creamy buttercream that tastes like a dream.
• Crowd-Pleaser: Whether or not it’s a household brunch or an Easter egg hunt, these cupcakes will steal the highlight (and everybody will ask for the recipe). For those who’d slightly have a cake in your Easter celebration, then do not miss my Easter bundt cake made with recent raspberries and lemon.

The Elements

• For the vanilla cupcakes, you will want all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, massive eggs, vanilla extract, and entire milk.
• The vanilla buttercream is made with unsalted butter, powdered sugar, vanilla extract, and meals coloring.
• To brighten, you will use mini chocolate eggs (like Cadbury mini eggs), cocoa powder, vanilla extract, chopped chocolate bar, and thyme sprigs.
• Tip: The picture beneath exhibits all of the components you’ll want—go forward and take a screenshot in your purchasing checklist:

Tips on how to Make Easter Cupcakes

• This can be a fast rundown of the recipe, full with useful step-by-step images! Tip: For the total recipe & directions please scroll all the way down to the recipe card.
• I began by preheating the oven to 350°F and lining a cupcake pan.
• Then I whisked collectively the dry components in a single bowl.
• I creamed the butter and sugar in one other bowl till they regarded good and fluffy, after which added the eggs and vanilla.

• Then I slowly combined the dry components into moist components, alternating with milk, attempting to not overmix like a maniac.

• The batter went into cupcake liners—about ⅔ full—and into the oven they went for 18–20 minutes, simply till a toothpick got here out clear.
• After that, I gave them time to chill, and made the frosting within the meantime.

• For the buttercream, I beat softened butter and vanilla extract till easy, then added powdered sugar a little bit at a time.
• A couple of drops of meals coloring later, and I had a blue pastel magic.

• I piped the buttercream onto the cooled cupcakes with as a lot flourish as I may handle with out frosting my face.

• To brighten, I sprinkled chopped chocolate within the middle to make a cute little nest, then nestled three mini eggs in every.
• To get these stylish speckles, I whisked cocoa and vanilla collectively, dipped a pastry brush in, and flicked it throughout the tops of cupcakes (sure, issues obtained messy).
• A couple of thyme sprigs later, and increase—Easter cupcakes that appear like they belong in a woodland fairy story.

Substitutions & Variations

• Chocolate Cupcakes: Swap the vanilla cake in your favourite chocolate cupcake recipe for a wealthy, chocolatey twist.
• Flavored Buttercream: Add just a few drops of almond, lemon zest, or coconut extract to the buttercream to strive one thing new.
• Completely different Toppings: If mini eggs aren’t your factor, high the nests with jellybeans, pastel M&Ms, and even marshmallow chicks for that festive Easter look.
• Gluten-Free Possibility: Use a gluten-free flour mix for the cupcakes so everybody can take pleasure in them.

Incessantly Requested Questions

• Can I make these cupcakes forward of time? Sure! Bake the cupcakes a day or two prematurely and retailer them in an hermetic container. Frost and adorn them the day you propose to serve them for the freshest style.
• How do I preserve the buttercream from melting? In case your kitchen runs heat (howdy, spring sunshine!), preserve the frosted cupcakes within the fridge till you’re able to serve. Allow them to sit at room temperature for about 20 minutes earlier than serving so the buttercream softens. Don’t overlook to attend till the cupcakes are utterly cooled as properly.
• How do I get my buttercream tremendous easy? Beat the butter till it’s gentle and fluffy earlier than including the sugar. If it’s too thick, add a splash of milk. For those who see air bubbles, combine it on low for a minute to easy it out. (Been there, fastened that!)
• What if I don’t have a piping bag? No downside! Use a plastic zip-top bag with the nook snipped off. It’s not fancy, however it works like a allure in a pinch. 
• Can I take advantage of store-bought cake combine as a substitute? I’ve had to do that a couple of times! So, if you happen to’re brief on time, a boxed vanilla cake combine works simply effective. 

Storage Directions

• Retailer leftover cupcakes in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 5 days. 
• To freeze the undecorated cupcakes, place them in a single layer in a freezer-safe container for as much as 3 months. Thaw at room temperature earlier than including frosting and decorations.
• Frosted cupcakes can be frozen—simply freeze them on a tray first, then switch them to a container so the frosting doesn’t smush.

Extra Easter Desserts

• Blueberry Lemon Cake
• Chocolate Scorching Cross Buns (an Easter basic within the UK, Australia, New Zealand, and Eire)
• Raspberry Lemon Cake
• Blueberry Lemon Bread with Lemon Glaze

Print

Easter Cupcakes

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Easter Cupcakes are a festive dessert made with tender vanilla cake, creamy vanilla buttercream, and cute cocoa nests stuffed with mini eggs. Prepared in beneath an hour, they’re excellent for Easter gatherings, Mom’s Day, spring events, or to deliver a vacation cheer to the desk.

Course Dessert

Delicacies American

Key phrase easter cupcakes

Prep Time 15 minutes minutes

Cook dinner Time 20 minutes minutes

Whole Time 35 minutes minutes

Servings 12 cupcakes

Energy 510kcal

Writer Julia

Elements

Vanilla Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 massive eggs
• 2 teaspoons vanilla extract
• ½ cup entire milk

Vanilla Buttercream

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• meals coloring I used blue

For Ornament

• 36 mini eggs chocolate sweet like Cadbury mini eggs
• 1 tablespoon cocoa powder
• 4 teaspoons vanilla extract
• 1 bar chocolate chopped
• Thyme sprigs

US Customary – Metric

Directions

For the cupcakes

• Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners.
• In a medium mixing bowl, whisk collectively the flour, baking powder, and salt. Put aside.
• In a big mixing bowl, beat the softened butter and sugar till gentle and fluffy.
• Add the eggs and vanilla extract.
• Step by step add the dry components, alternating with the milk, and blend till simply mixed.
• Divide the batter evenly among the many cupcake liners, filling every about ⅔ full.
• Bake for 18-20 minutes, or till a toothpick inserted within the middle comes out clear. Enable the cupcakes to chill utterly earlier than frosting.

For the buttercream

• Beat the softened butter and vanilla extract in a big mixing bowl with a hand mixer till easy and creamy. Step by step add the powdered sugar, mixing till absolutely integrated.
• Add your meals coloring, a pair drops at a time till the specified colour is reached.
• Switch the buttercream to a piping bag and pipe onto the cooled cupcakes.

To brighten

• Sprinkle the chopped chocolate within the middle of every cupcake to create a nest. Place 3 mini eggs within the middle of every cupcake.
• So as to add the speckles whisk collectively the cocoa and vanilla till easy.
• Use a pastry brush or paint brush to dip into the combination and flick onto the cupcakes by pulling the bristles again. High with just a few thyme sprigs.

Notes

• Begin with room-temperature components: Butter, eggs, and milk mix extra easily, making a fluffier texture.
• Do not over-mix: When mixing the batter, gently stir till mixed; overmixing can result in dense cupcakes.
• Do not overbake: Keep watch over your baking time and examine them a couple of minutes early to keep away from overbaking.
• Cool cupcakes earlier than including frosting: In relation to frosting, endurance is vital. Let your cupcakes cool utterly earlier than including buttercream and adorning until you’re aiming for a drippy, melted mess.

Vitamin

Energy: 510kcal | Carbohydrates: 62g | Protein: 4g | Fats: 28g | Saturated Fats: 17g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 94mg | Sodium: 125mg | Potassium: 86mg | Fiber: 1g | Sugar: 49g | Vitamin A: 778IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg