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This Easy Easter Cupcakes recipe is perfect for getting the kids involved; they’re a breeze to throw together and taste delicious!
When my son was young, he wasn’t big on candy, so I filled his Easter basket with toys and homemade treats he liked instead.
These Easter cupcakes are easy to make, super cute, and tasty too! I use my easy buttercream recipe for the frosting, but you can use store-bought if that’s what you prefer.
If you don’t want to mess around with food coloring, they look just as cute with plain white frosting too.
Decoration Variations
The options for decorating your Easter cupcakes are limitless, depending on the candy you have or the frosting you prefer. Throughout the years, I’ve topped mine with Easter cookies, chocolate eggs, jelly beans, peeps, or tiny fondant carrots.
Erren’s Top Tips
- If you plan to display your cupcakes without being covered, use a recipe with oil instead of butter, as they will stay moist longer.
- Make sure your ingredients are at room temperature before mixing them. They don’t mix well when ingredients are too cold or too warm. Bringing them to the same temperature helps them blend better.
- Be careful not to mix your cupcake batter too much. Only mix until the wet and dry ingredients are just combined. Mixing too much can make your cupcakes tough and dense.
- Use high-quality cupcake liners that are grease-proof to prevent your cupcakes from sticking to them.
- To check if your cupcakes are done baking, gently press down on the top with your finger after removing them from the oven. If the cupcake bounces back completely, they’re ready. If there’s an indent left, they need more time in the oven.
- Let your cupcakes cool completely before frosting them. Even though it might seem obvious, if you’re new to baking, you might not realize that frosting warm cupcakes can cause the frosting to melt or slide off.
Recipe
Easy Easter Cupcakes
Ingredients
- 8 tablespoons butter (melted and cooled)
- ½ cup canola oil
- ¾ cup buttermilk
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups frosting*
- Easter Candy of your choice (for topping)
Instructions
- Preheat the oven to 350°F/175°C and Line muffin pans with cupcake liners (this recipe makes 15-18 cupcakes).
- In a small mixing bowl, add the wet ingredients and mix well to combine.
- In a separate bowl, mix together the dry ingredients.
- Pour the wet ingredients into the bowl with the dry and mix until just combined.
- Fill the liners two-thirds full with the batter. Bake for 18-21 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool completely before frosting.
- Once cooled, swirl the frosting on the cupcakes using an offset spatula or piping bag.
- Add the easter decorations of your choice before serving.
Tips
- If you plan to display your cupcakes without being covered, use a recipe with oil instead of butter, as they will stay moist longer.
- Use Room Temperature Ingredients – When ingredients are at different temperatures, they don’t combine well. Bringing elements to the same temperature helps them to mix.
- Don’t Overmix – Only Mix cupcake batter until the wet and dry ingredients are combined. The overmixing of cake batter will result in a tough, dense cupcake.
- Use good-quality liners made of greaseproof paper to avoid your cupcakes sticking to the liner.
- Remove the cupcakes from the oven to check for doneness, then gently press down on the cupcake with your finger. If the cupcake bounces back wholly, they are baked. If an indent is left, they need more time in the oven.
- Cool cupcakes completely before frosting – This may sound like a no-brainer, but if you’re a beginner, you may not be aware that trying to add frosting to a warm cupcake causes the frosting to melt or slip off.
Step-by-Step Guide
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Mix the dry ingredients in a large mixing bowl until thoroughly combined.
Melt the butter in a covered small glass bowl or measuring cup in the microwave for 1 minute and allow it to cool. Then add the eggs and other wet ingredients.
Mix until combined and add them to the bowl with the dry ingredients.
Mix until combined being careful not to over mix. You just want to mix until the flour is incorporated into the wet ingredients. There is no need to beat the batter with a mixer, and a wooden spoon or whisk is fine.
Fill the liners two-thirds full with the batter.
Bake for 18-21 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool completely before frosting.
Once cooled swirl the frosting on the cupcakes using an offset spatula or piping bag (I used a large Wilton 2D Tip. You can one like mine on Amazon #paidlink).
Add the easter decorations of your choice.
I made mine using two different looks.
Serve and enjoy.
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