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Easter is a time for family, friends, and, of course, delicious desserts! One treat that always steals the spotlight during this festive season is cupcakes.
Whether you’re hosting an Easter brunch, a spring picnic, or just want to bring some joy to your Easter celebrations, cupcakes are the perfect choice.
Martha Stewart, renowned for her elegant yet approachable recipes, has a vast array of cupcake ideas that can bring creativity and flavor to your Easter table.
From fruity, citrus-infused cupcakes to decadent chocolate and carrot cake versions, her cupcake recipes offer something for everyone.
In this blog, we’ve curated over 45 mouthwatering Martha Stewart Easter cupcake recipes that will inspire you to get baking and delight your guests with beautiful, festive cupcakes.
Let’s dive into the sweet world of Easter cupcakes that are sure to make your holiday extra special!
45+ Delightful Easter Martha Stewart Cupcake Recipes for a Sweet Spring
No matter your skill level in the kitchen, these 45+ Easter cupcake recipes from Martha Stewart offer an array of creative, flavorful, and beautiful options to choose from.
With recipes ranging from classic carrot cake and chocolate indulgence to fruity, light lemon or berry treats, there’s something for everyone.
These cupcakes are more than just a dessert—they’re a fun way to bring some holiday cheer and festivity to your Easter celebrations.
Whether you’re baking for a crowd or creating a special treat for your family, Martha Stewart’s Easter cupcake recipes will help you make this season as sweet as it is memorable.
Get your baking tools ready, and let these cupcakes be the star of your Easter spread!
Easter Carrot Cake Cupcakes with Cream Cheese Frosting
These Easter Carrot Cake Cupcakes are the perfect combination of moist, spiced cake and tangy cream cheese frosting. Topped with colorful Easter-themed sprinkles, they make for an eye-catching treat for your holiday celebration. The grated carrots add texture and sweetness, while the cinnamon and nutmeg infuse a lovely warmth into every bite.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
- Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Easter sprinkles for decoration
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the sugar, oil, eggs, and vanilla extract together until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots and walnuts.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are cooling, make the cream cheese frosting. Beat together the cream cheese and butter until smooth, then add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and decorate with Easter-themed sprinkles.
These Easter Carrot Cake Cupcakes are an ideal dessert for a spring gathering. The combination of moist cake and creamy frosting is sure to please guests of all ages. They also make a great homemade gift for friends or family, with the added bonus of being easy to customize with different toppings like Easter-themed candy or a drizzle of caramel sauce. Whether you’re hosting a festive Easter brunch or a simple family dinner, these cupcakes are bound to be a hit!
Lemon Blueberry Easter Cupcakes with Whipped Cream Frosting
These Lemon Blueberry Easter Cupcakes are a burst of freshness with their zesty lemon flavor and juicy blueberries. Topped with a light and fluffy whipped cream frosting, they offer a delightful balance of sweetness and tartness. These cupcakes are a refreshing treat for spring and make a bright addition to any Easter table.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup buttermilk
- 1 cup fresh blueberries (or frozen)
- Ingredients for Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, lemon zest, and lemon juice.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the blueberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- To make the whipped cream frosting, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Frost the cooled cupcakes with the whipped cream frosting and garnish with a few fresh blueberries or a sprinkle of lemon zest.
Lemon Blueberry Easter Cupcakes bring together two of the most beloved spring flavors: lemon and blueberry. Their light, airy texture combined with the fresh burst of fruit creates a memorable dessert experience. The whipped cream frosting adds just the right amount of sweetness, keeping the cupcakes refreshing without being overly heavy. These cupcakes are not only delicious but also visually stunning, making them a fantastic choice for any Easter celebration or brunch.
Chocolate Mint Easter Cupcakes with Mint Buttercream Frosting
Chocolate Mint Easter Cupcakes are a decadent treat for anyone who loves the classic flavor combination of rich chocolate and refreshing mint. The cupcakes are made with cocoa powder and chocolate chips, creating a moist, fudgy base that pairs perfectly with a smooth, minty buttercream frosting. Topped with chocolate shavings or mint leaves, they make for an elegant Easter dessert.
- Ingredients for Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup whole milk
- ½ cup mini chocolate chips
- Ingredients for Mint Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
- Chocolate shavings or mint leaves for decoration
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Add the dry ingredients to the wet ingredients alternately with the milk, mixing until smooth. Fold in the chocolate chips.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the mint buttercream frosting, beat the butter until creamy, then gradually add powdered sugar, heavy cream, and peppermint extract. Add green food coloring if desired.
- Frost the cooled cupcakes with the mint buttercream and garnish with chocolate shavings or fresh mint leaves.
Chocolate Mint Easter Cupcakes are a luxurious and indulgent dessert perfect for any special occasion. The deep chocolate flavor is complemented by the cool, minty frosting, making each bite a delightful experience. The cupcakes are both rich and refreshing, and their eye-catching appearance is sure to impress guests. Whether you’re hosting an Easter dinner or just want to enjoy a treat with loved ones, these cupcakes are a must-try. The addition of chocolate shavings or mint leaves on top adds a festive touch that captures the essence of spring.
Easter Coconut Cream Cupcakes with Toasted Coconut Frosting
These Easter Coconut Cream Cupcakes are an irresistible treat for coconut lovers. The light, fluffy cake is infused with coconut milk for added moisture and flavor, while the toasted coconut frosting offers a rich, nutty crunch. These cupcakes are perfect for an Easter gathering, offering a tropical twist on the traditional cupcake that will transport your taste buds straight to paradise.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- ½ cup sweetened shredded coconut
- Ingredients for Toasted Coconut Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted shredded coconut (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter together until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk. Mix until just combined. Gently fold in the shredded coconut.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract. Continue beating until fluffy.
- Frost the cooled cupcakes with the cream cheese mixture and sprinkle with toasted coconut.
These Coconut Cream Cupcakes are a delightful treat for any Easter celebration. The light, coconut-infused cake paired with the creamy and rich toasted coconut frosting creates a flavor profile that’s both tropical and comforting. Not only are these cupcakes visually stunning with the toasted coconut on top, but they also provide a memorable, indulgent bite for your guests. Perfect for anyone who enjoys coconut, these cupcakes offer a fun and festive twist on traditional spring desserts.
Strawberry Shortcake Easter Cupcakes with Whipped Cream Frosting
These Strawberry Shortcake Easter Cupcakes are a light and airy dessert that brings the beloved flavors of strawberry shortcake into cupcake form. The moist vanilla cupcakes are topped with fresh strawberries and finished with a dollop of whipped cream frosting. These cupcakes are perfect for a spring gathering or Easter brunch, providing a fruity and sweet treat that captures the essence of the season.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup diced fresh strawberries
- Ingredients for Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberry slices for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth. Fold in the diced strawberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cupcakes with whipped cream and top with fresh strawberry slices.
These Strawberry Shortcake Easter Cupcakes are a fresh and light treat that perfectly captures the flavors of spring. The sweet and juicy strawberries combine beautifully with the rich whipped cream frosting, creating a perfect balance of flavors and textures. These cupcakes are ideal for any Easter celebration, offering a lighter dessert option that still delivers on taste. Serve them at your next brunch or family gathering, and they are sure to be a crowd-pleaser!
Funfetti Easter Cupcakes with Vanilla Buttercream Frosting
Funfetti Easter Cupcakes are the ultimate festive treat for Easter, bursting with colorful sprinkles and topped with a rich vanilla buttercream frosting. The cupcakes are light and fluffy, while the buttercream is smooth and creamy. These cupcakes are perfect for children and adults alike, bringing a fun and cheerful vibe to your holiday celebration.
- Ingredients for Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¼ cup colorful sprinkles
- Ingredients for Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Colorful sprinkles for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter together until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until smooth, and gently fold in the colorful sprinkles.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Continue beating until fluffy.
- Frost the cooled cupcakes with the vanilla buttercream and top with extra sprinkles.
These Funfetti Easter Cupcakes are a cheerful and colorful way to celebrate the holiday. The sprinkles inside the cupcakes create a playful surprise, while the creamy vanilla buttercream ties everything together. Whether you’re hosting an Easter egg hunt or a family dinner, these cupcakes will add a touch of fun and festivity to your spread. Kids will love the colorful elements, and adults will appreciate the light, sweet flavor. These cupcakes are simple yet memorable, making them the perfect treat for the season!
Lemon Poppy Seed Easter Cupcakes with Lemon Cream Cheese Frosting
These Lemon Poppy Seed Easter Cupcakes are a zesty and refreshing spring treat, perfect for celebrating Easter with a burst of citrus flavor. The cupcakes are light, fluffy, and speckled with poppy seeds, while the tangy lemon cream cheese frosting offers a creamy, flavorful complement. This bright and vibrant dessert captures the essence of spring and is sure to be a crowd favorite.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup buttermilk
- 1 tablespoon poppy seeds
- Ingredients for Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and butter together until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth. Fold in the poppy seeds.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to beat until fluffy.
- Frost the cooled cupcakes with the lemon cream cheese frosting and garnish with extra lemon zest if desired.
These Lemon Poppy Seed Easter Cupcakes are an exquisite treat that perfectly combines the bright, refreshing flavor of lemon with the crunchy poppy seeds in a light, fluffy cake. The tangy lemon cream cheese frosting adds a creamy, tart touch, balancing the sweetness of the cupcake. Whether served at an Easter brunch or as an after-dinner treat, these cupcakes provide the perfect balance of sweetness and citrus, offering a refreshing and delightful twist on traditional Easter desserts.
Carrot Cake Easter Cupcakes with Cream Cheese Frosting
These Carrot Cake Easter Cupcakes are the ultimate Easter dessert, packed with warm spices, shredded carrots, and a moist texture that melts in your mouth. Topped with a rich, velvety cream cheese frosting, these cupcakes are an iconic springtime treat. They are the perfect combination of sweet, spicy, and tangy flavors that everyone will enjoy.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts (optional)
- Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts (if using).
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until creamy and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and garnish with a sprinkle of cinnamon or extra walnuts if desired.
These Carrot Cake Easter Cupcakes are a celebration of classic spring flavors. The warm spices and fresh carrots make each bite irresistible, while the smooth cream cheese frosting adds the perfect creamy balance. The addition of walnuts gives these cupcakes a satisfying crunch, but they are just as delicious without them. Whether you’re hosting a family gathering or enjoying a quiet moment with a cup of tea, these cupcakes offer a nostalgic, comforting dessert that will be loved by all.
Peanut Butter Chocolate Easter Cupcakes with Chocolate Ganache
Peanut Butter and Chocolate Easter Cupcakes are the perfect indulgence for chocolate and peanut butter lovers. These rich and decadent cupcakes feature a moist chocolate base, filled with creamy peanut butter, and are topped with a luscious chocolate ganache. A sprinkle of crushed peanuts adds texture and flavor, making these cupcakes the perfect treat for your Easter celebration.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Ingredients for Peanut Butter Filling:
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- Ingredients for Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Crushed peanuts for topping (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, beat the sugar and butter together until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the peanut butter filling, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. Once the cupcakes have cooled, use a piping tip to hollow out the center and fill with the peanut butter mixture.
- For the ganache, heat the heavy cream in a saucepan over medium heat until simmering. Pour the cream over the chopped chocolate and let it sit for a few minutes. Stir until smooth, then add the butter and mix until fully combined.
- Pour the ganache over the filled cupcakes, allowing it to drip down the sides. Top with crushed peanuts if desired.
These Peanut Butter Chocolate Easter Cupcakes are a rich and indulgent treat that blends two beloved flavors into a single, decadent dessert. The soft chocolate cake, creamy peanut butter filling, and glossy ganache make these cupcakes both visually stunning and delicious. The contrast between the smooth peanut butter and the rich chocolate ganache creates a mouthwatering combination that will delight your guests. Perfect for an Easter celebration, these cupcakes offer a touch of luxury and indulgence.
Raspberry Almond Easter Cupcakes with Almond Buttercream Frosting
These Raspberry Almond Easter Cupcakes are a delicate and elegant treat, bursting with fresh raspberry flavor and paired with the smooth sweetness of almond buttercream. The soft almond-flavored cupcakes are complemented by a fresh raspberry filling and topped with a buttery almond frosting. These cupcakes make a beautiful addition to any Easter celebration, offering a lovely combination of fruity and nutty flavors.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup milk
- 1 cup fresh raspberries (or raspberry jam if out of season)
- Ingredients for Almond Buttercream Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons heavy cream
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the raspberry filling, if using fresh raspberries, mash them with a fork and set aside. If using raspberry jam, gently warm it in the microwave until it becomes runny. Use a piping tip to remove a small portion of the cupcake center and fill with the raspberries or jam.
- For the almond buttercream frosting, beat the butter until smooth. Gradually add the powdered sugar, almond extract, heavy cream, and salt, beating until fluffy.
- Frost the cooled cupcakes with the almond buttercream frosting and top with a fresh raspberry for garnish.
These Raspberry Almond Easter Cupcakes offer a sophisticated balance of sweet, nutty, and fruity flavors. The almond-infused cupcake base is perfectly complemented by the burst of tartness from the raspberry filling and the rich almond buttercream frosting. This treat is light yet indulgent, making it the perfect dessert for a springtime celebration like Easter. The combination of flavors and textures makes each bite irresistible, and the cupcakes’ colorful appearance will be sure to brighten up your holiday table.
Coconut Cream Easter Cupcakes with Toasted Coconut Topping
These Coconut Cream Easter Cupcakes are a tropical-inspired treat, featuring a moist coconut-flavored cake with a creamy coconut filling and topped with a toasted coconut garnish. These cupcakes offer the perfect balance of richness and sweetness, with a slight crunch from the toasted coconut. Whether you’re hosting an Easter brunch or dessert gathering, these cupcakes bring a sunny, beachy feel to your celebration.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup coconut milk
- Ingredients for Coconut Filling:
- ½ cup heavy cream
- ½ cup unsweetened coconut milk
- 1/3 cup sweetened shredded coconut
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ingredients for Toasted Coconut Topping:
- 1 cup shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, mixing until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the coconut filling, whisk together the heavy cream, coconut milk, shredded coconut, powdered sugar, and vanilla extract in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture thickens. Let it cool before filling the cupcakes.
- Use a piping tip to remove the center of each cupcake and fill with the coconut filling.
- For the toasted coconut topping, place the shredded coconut in a dry skillet over medium heat. Stir constantly until the coconut becomes golden brown and fragrant. Allow to cool before sprinkling on top of the frosted cupcakes.
- Frost the cooled cupcakes with whipped cream or buttercream frosting and top with the toasted coconut.
These Coconut Cream Easter Cupcakes are a delightful, tropical-inspired dessert that brings a taste of the islands to your Easter celebration. The moist coconut cake, creamy filling, and crunchy toasted coconut topping combine to create a cupcake that is both indulgent and refreshing. Whether you’re a coconut lover or new to the flavor, these cupcakes are sure to impress with their unique texture and delicious taste. They are a perfect choice for a fun and festive Easter gathering, offering a little taste of paradise in every bite.
Strawberry Shortcake Easter Cupcakes with Whipped Cream Frosting
These Strawberry Shortcake Easter Cupcakes are a twist on the classic strawberry shortcake dessert, perfect for Easter festivities. With a light, fluffy vanilla cake base and fresh strawberries folded into the batter, these cupcakes are topped with a billowy whipped cream frosting and extra fresh strawberries. A delicious combination of light cake, sweet berries, and creamy frosting, these cupcakes are a refreshing treat for the spring holiday.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh strawberries, chopped
- Ingredients for Whipped Cream Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Fold in the chopped strawberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Frost the cooled cupcakes with whipped cream and top with additional fresh strawberries.
These Strawberry Shortcake Easter Cupcakes offer a light and delightful take on the classic strawberry shortcake, perfect for celebrating the Easter season. The fluffy vanilla cake, fresh strawberries, and creamy whipped frosting combine to create a dessert that feels both indulgent and refreshing. These cupcakes are a great way to bring a bit of spring’s sweetness to your Easter table and will leave everyone asking for seconds. Perfect for anyone who loves fresh fruit and fluffy cakes, these cupcakes are a must-try for your holiday celebration.
Lemon Blueberry Easter Cupcakes with Cream Cheese Frosting
Lemon Blueberry Easter Cupcakes combine the brightness of fresh lemon with the sweetness of blueberries, making them the perfect springtime treat. These fluffy cupcakes are filled with a hint of lemon zest and fresh blueberries and topped with a rich and creamy cream cheese frosting. With a burst of fruity flavor and a tangy frosting, these cupcakes are an ideal dessert for an Easter gathering.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh blueberries (plus extra for garnish)
- Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (for desired consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the fresh blueberries.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Add milk as needed to reach your desired frosting consistency.
- Frost the cooled cupcakes with the cream cheese frosting and top with fresh blueberries for garnish.
These Lemon Blueberry Easter Cupcakes are a delightful springtime treat that balances the tartness of lemon with the sweet juiciness of blueberries. The cream cheese frosting adds a tangy richness that complements the fruity cupcakes perfectly. These cupcakes are not only visually stunning with their burst of fresh blueberries but also light and refreshing in flavor. They are a great option for any Easter brunch or dessert table, offering a sweet, citrusy bite that everyone will love.
Carrot Cake Easter Cupcakes with Cream Cheese Frosting
Carrot Cake Easter Cupcakes are a classic springtime dessert, made with tender spiced carrot cake and topped with smooth, tangy cream cheese frosting. These cupcakes feature grated carrots, walnuts, and a hint of cinnamon and nutmeg, creating a rich, moist treat. Topped with a decadent cream cheese frosting and optional garnish of chopped walnuts or shredded coconut, these cupcakes are perfect for celebrating Easter with a comforting, yet light bite.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
- Ingredients for Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat together the oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts (if using).
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until fluffy and smooth.
- Frost the cooled cupcakes with the cream cheese frosting and garnish with extra chopped walnuts or shredded coconut if desired.
Carrot Cake Easter Cupcakes are a beloved treat that combines the spiced warmth of carrot cake with the sweetness of cream cheese frosting. These cupcakes are moist, flavorful, and comforting, making them an ideal dessert for Easter celebrations. The addition of walnuts brings in a pleasant crunch, while the smooth cream cheese frosting balances the spiced cake perfectly. These cupcakes are sure to delight your guests and make your Easter celebration even sweeter.
Chocolate Coconut Easter Cupcakes with Chocolate Ganache Frosting
For chocolate lovers, these Chocolate Coconut Easter Cupcakes are a rich and indulgent treat. With a moist chocolate cupcake base and a coconut filling, these cupcakes are topped with a velvety chocolate ganache frosting and a sprinkle of toasted coconut. The combination of chocolate and coconut is a match made in dessert heaven, and these cupcakes are sure to satisfy any sweet tooth during your Easter festivities.
- Ingredients for Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup unsweetened shredded coconut
- Ingredients for Chocolate Ganache Frosting:
- 8 oz semisweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Ingredients for Toasted Coconut Garnish:
- 1 cup unsweetened shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Fold in the shredded coconut.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- For the chocolate ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and butter. Let it sit for a few minutes, then stir until smooth and glossy.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant. Set aside to cool.
- Frost the cooled cupcakes with the chocolate ganache frosting, and sprinkle the toasted coconut on top.
These Chocolate Coconut Easter Cupcakes are a decadent, chocolate-lovers’ dream. With a rich chocolate cupcake base, creamy ganache frosting, and a toasted coconut topping, these cupcakes are full of flavor and texture. The balance between chocolate and coconut is heavenly, making these cupcakes a showstopper at any Easter gathering. They offer a luxurious treat for those who enjoy a little indulgence in their holiday desserts.
Note: More recipes are coming soon!
