Easter Springtime Cupcakes

Name: Easter Springtime Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup whole milk; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; Food coloring (pastel color/s of choice); Mini chocolate eggs; Pastel Sprinkles

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12 Cupcakes

Prep Time

15 minutes

Cook Time

20 minutes

Calories

280

These charming Easter Springtime Cupcakes bring a burst of spring joy to any celebration.

With their light, fluffy vanilla base and creamy buttercream frosting in soft pastel hues, they are as delightful to look at as they are to eat.

The cupcakes are adorned with mini chocolate eggs, and sprinkles, making them the perfect festive treat for Easter gatherings, brunches, or family celebrations.

Not only are these cupcakes visually appealing, but they also offer a balance of sweetness and softness, with a slight crunch from the chocolate egg toppings.

So, whether you’re baking for kids, impressing guests, or simply treating yourself, these cupcakes will bring smiles all around. Plus, they’re easy to customize with different colors and toppings to suit your Easter decor.

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

BUTTERCREAM FROSTING

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Food coloring (pastel color/s of choice)

DECORATIONS

Mini chocolate eggs
Pastel Sprinkles

View Cart (0) Checkout

Directions

Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Gradually add dry ingredients, alternating with milk, until combined.
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to cool completely before frosting.
For the frosting, beat butter until creamy, then gradually add powdered sugar.
Mix in heavy cream and vanilla extract until fluffy.
Divide frosting into bowls and color with pastel food coloring.
Pipe swirls onto cooled cupcakes and decorate with mini chocolate eggs and pastel sprinkles.

Nutrition

Serving Size: 1 Cupcake
per serving: Calories; 280

Amount/Serving % Daily Value

Fat: 12 grams; 15%
Saturated Fat: 7 grams; 35%
Cholesterol: 50 milligrams; 17%
Sodium: 100 milligrams; 4%
Carbs: 38 grams; 14%
Protein: 3 grams
Sugar: 28 grams
Fiber: 1 grams; 4%

10 Tips for Cooking This Dish

Use room temperature butter for a smooth and fluffy batter.
Don’t overmix the batter—this ensures light and tender cupcakes.
Fill cupcake liners only ¾ full to prevent overflowing.
Use high-quality vanilla extract for the best flavor.
Allow cupcakes to cool completely before frosting to prevent melting.
Add a touch of food coloring to the batter for a fun pastel effect.
Pipe frosting using a star tip for a professional look.
Store cupcakes in an airtight container to keep them fresh.
Chill the frosting slightly before piping for better texture.
Customize toppings with different Easter candies or sprinkles.

Serve It With Suggestions

A warm cup of tea or coffee
Fresh fruit salad with berries and citrus
A side of whipped cream for extra indulgence
A glass of milk for a classic pairing
Served alongside Easter chocolates and cookies

FAQ’s

Q: Can I make these Easter Springtime Cupcakes ahead of time?
A: Yes! Bake them a day in advance and store them in an airtight container. Frost just before serving for freshness.

Q: How do I store leftover Easter Springtime Cupcakes?
A: Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Q: Can I freeze these cupcakes?
A: Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Q: What’s the best way to color buttercream evenly?
A: Use gel food coloring for vibrant pastel hues without altering the frosting consistency.

Q: Can I use a different base flavor instead of vanilla?
A: Absolutely! Try lemon, almond, or even chocolate for variety.

Terug naar blog

Item toegevoegd aan uw winkelwagen

Easter Springtime Cupcakes