Easy Easter Cupcakes

Cupcake with light green frosting topped with a chocolate bunny and colorful candy eggs. It sits in a yellow paper liner, alongside similar decorated cupcakes.

5 from 4 votes

A light vanilla cupcake flavored with buttermilk, vanilla and butter topped with a frosting and Easter decorations. These vanilla-flavored Easter Cupcakes are simple to make and taste delicious!

Course Dessert

Cuisine American

Keyword Easter Cupcakes, Easy Easter Cupcakes

Prep Time 10

Cook Time 20

cooling 30

Total Time 1

Servings cupcakes

Calories 435

Author Erren Hart

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

US Customary - Metric

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.

Notes

*I used my easy buttercream frosting.

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

Check out the step-by-step photos just below the recipe card to guide you every step of the way!

Detailed Instructions⬇️

Nutrition