25+ Delicious Easter Cupcake Dessert Recipes to Try This Year

Easter is a time of celebration, renewal, and, of course, indulging in delicious treats!

What better way to mark this festive occasion than with some colorful, flavorful Easter cupcakes?

Whether you’re planning an Easter brunch, a family gathering, or a fun activity with the kids, cupcakes are always a crowd-pleaser.

They can be decorated with pastel colors, adorned with playful toppings, and made in various flavors that suit all tastes.

In this blog article, we’ve gathered over 25 Easter cupcake dessert recipes that will brighten up your table and your taste buds.

From classic carrot cakes and tangy lemon cupcakes to fresh strawberry shortcakes and decadent chocolate treats, you’ll find a cupcake for every occasion.

Get ready to impress your guests with these sweet, festive, and easy-to-make cupcakes!

25+ Delicious Easter Cupcake Dessert Recipes to Try This Year

Easter cupcakes are more than just a treat—they’re a way to bring everyone together and celebrate the season with joy and sweetness.

From delicate lemon cupcakes to indulgent chocolate delights, these 25+ Easter cupcake recipes offer a variety of flavors and creative decorations that will elevate your holiday spread.

Whether you’re a baking pro or a beginner, these recipes are easy to follow and perfect for creating memories with family and friends.

So, grab your cupcake liners and decorating tools, and start baking these delicious Easter treats that will be the highlight of your celebration!

Easter Bunny Carrot Cupcakes

Easter Bunny Carrot Cupcakes are the ultimate festive treat for your Easter gathering! These moist carrot cupcakes are spiced to perfection and topped with a rich cream cheese frosting. Decorated with adorable bunny ears and edible grass, they capture the essence of Easter in every bite. Whether served at brunch or as dessert, these cupcakes will delight kids and adults alike.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For decoration:

• Marshmallows for bunny ears
• Pink sanding sugar
• Edible green grass or shredded coconut tinted with green food coloring

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix sugar, brown sugar, eggs, oil, and vanilla until smooth. Gradually fold in dry ingredients.
4. Add carrots, pineapple, and walnuts, stirring until combined.
5. Divide batter evenly into liners and bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
6. To prepare frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.
7. Frost cooled cupcakes and decorate with marshmallow bunny ears dipped in pink sugar and edible grass for a festive look.

These Easter Bunny Carrot Cupcakes are a whimsical and delicious addition to any Easter celebration. With their soft texture, sweet frosting, and playful decorations, they’re bound to be the centerpiece of your dessert table. Make memories with your loved ones as you indulge in these irresistible treats!

Spring Blossom Lemon Cupcakes

Spring Blossom Lemon Cupcakes bring the freshness of spring to your Easter celebration. These light and fluffy cupcakes feature a zesty lemon flavor, complemented by a tangy lemon buttercream frosting. Topped with edible flowers or pastel sprinkles, they’re as delightful to look at as they are to eat. Perfect for brightening up your Easter dessert spread!

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• ½ cup buttermilk

For the frosting:

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Yellow gel food coloring (optional)

For decoration:

• Edible flowers or pastel sprinkles

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
4. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
5. Divide batter into liners and bake for 18-20 minutes. Cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla. Add yellow food coloring if desired.
7. Frost cupcakes and decorate with edible flowers or pastel sprinkles.

Celebrate Easter with the vibrant flavors of these Spring Blossom Lemon Cupcakes. Their zesty brightness and stunning presentation will bring smiles to your guests. These cupcakes are an ideal way to welcome the renewal of spring and the joy of Easter!

Chocolate Easter Nest Cupcakes

Chocolate Easter Nest Cupcakes are a rich and decadent treat designed to wow your guests. These chocolate cupcakes are topped with a creamy chocolate frosting and adorned with edible nests made from chocolate shavings and candy eggs. These adorable, nest-themed cupcakes are sure to bring festive fun to your Easter celebration.

Ingredients
For the cupcakes:

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup cocoa powder
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

For decoration:

• Chocolate shavings or shredded wheat cereal
• Candy eggs (like Cadbury Mini Eggs or M&Ms)

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding dry ingredients and buttermilk, mixing until smooth.
5. Divide batter into liners and bake for 18-20 minutes. Cool completely.
6. To make frosting, beat butter, powdered sugar, and cocoa powder. Add milk and vanilla, mixing until creamy.
7. Frost cupcakes. Top with chocolate shavings or crushed shredded wheat to create nests and place candy eggs inside each nest.

Chocolate Easter Nest Cupcakes are a whimsical and indulgent dessert that encapsulates the joy of the holiday. These fun and festive cupcakes are perfect for kids and adults alike, offering a delightful blend of rich chocolate flavors and playful Easter-themed decorations.

Pastel Rainbow Cupcakes

Bring a burst of color to your Easter celebration with these vibrant Pastel Rainbow Cupcakes. These fluffy vanilla cupcakes are filled with layers of pastel-colored batter that create a stunning rainbow effect when you cut into them. Topped with a smooth and creamy vanilla buttercream frosting and a sprinkle of colorful sugar, these cupcakes are both visually striking and delicious, making them the perfect treat for Easter festivities.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• Gel food coloring (red, yellow, green, blue)

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream
• Pastel-colored sprinkles

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, until combined.
5. Divide the batter evenly into four bowls. Add a few drops of food coloring to each bowl to create different colors (red, yellow, green, blue).
6. Spoon layers of each color into the cupcake liners, swirling them slightly to create the rainbow effect.
7. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
8. For the frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream until smooth.
9. Frost cooled cupcakes and top with pastel-colored sprinkles.

Pastel Rainbow Cupcakes are an explosion of color and flavor, making them an exciting centerpiece for your Easter dessert table. The surprise inside, with their rainbow layers, will undoubtedly leave your guests in awe. These cupcakes are not only fun to make but are sure to bring joy to everyone who bites into them!

Mini Easter Basket Cupcakes

Mini Easter Basket Cupcakes are a fun and creative twist on traditional Easter treats. These cupcakes are topped with a coconut “basket” filled with edible grass and candy eggs, resembling an Easter basket in a bite-sized form. The combination of soft vanilla cupcakes, fluffy frosting, and coconut adds the perfect touch of sweetness, making these the ideal Easter dessert for kids and adults alike.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• Green food coloring (gel)
• 1 ½ cups sweetened shredded coconut

For decoration:

• Small candy eggs (like jelly beans or chocolate eggs)

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, mixing until smooth.
5. Spoon the batter into the cupcake liners and bake for 18-20 minutes. Cool completely.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and milk until the frosting is smooth and spreadable.
7. Add green food coloring to the frosting and mix until well combined.
8. To assemble, frost each cupcake with the green buttercream. Roll the frosting in shredded coconut to create a “basket” effect.
9. Create a small “nest” in the center of the frosting and fill with candy eggs.

These Mini Easter Basket Cupcakes are a delightful and whimsical treat that will steal the show at your Easter gathering. With their coconut “baskets” and colorful candy eggs, they bring the spirit of the holiday to life in every bite. Easy to make and perfect for sharing, these cupcakes are sure to become a new Easter tradition!

Coconut Cream Easter Cupcakes

Coconut Cream Easter Cupcakes are a tropical and indulgent treat that will bring a touch of paradise to your Easter celebration. These moist coconut cupcakes are filled with a creamy coconut filling and topped with a rich coconut buttercream frosting. Garnished with toasted coconut flakes and pastel-colored sprinkles, these cupcakes offer a delightful combination of textures and flavors that will captivate everyone at the table.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened shredded coconut
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk

For the filling:

• ½ cup sweetened condensed milk
• ½ cup unsweetened shredded coconut

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons coconut milk
• 1 cup toasted coconut flakes

For decoration:

• Pastel sprinkles

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
3. Cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually add the dry ingredients, alternating with coconut milk, mixing until smooth.
5. Spoon the batter into cupcake liners and bake for 18-20 minutes. Cool completely.
6. For the filling, mix sweetened condensed milk and shredded coconut in a bowl. Hollow out a small portion from the center of each cupcake and fill with the coconut mixture.
7. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and coconut milk, mixing until smooth.
8. Frost each cupcake with the coconut buttercream and sprinkle with toasted coconut flakes. Add pastel sprinkles for a festive touch.

Coconut Cream Easter Cupcakes are the perfect blend of coconut flavor and Easter charm. The creamy filling and coconut frosting make each bite a luxurious treat, while the toasted coconut topping adds a satisfying crunch. These cupcakes are ideal for those looking to add a tropical twist to their Easter dessert table, and they’re sure to leave everyone craving more!

Carrot Cake Easter Cupcakes

Carrot Cake Easter Cupcakes are a classic springtime treat, perfect for celebrating Easter with a touch of tradition. These moist and spiced cupcakes are made with grated carrots, giving them a lovely texture and natural sweetness. Topped with a tangy cream cheese frosting and decorated with adorable carrot-shaped candies or sprinkles, these cupcakes are as delightful to look at as they are to eat. They’re an ideal balance of warmth, spice, and sweetness for the holiday season.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

For decoration:

• Mini carrot-shaped candies or orange sprinkles

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat eggs and sugar until smooth. Add oil and vanilla extract, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in grated carrots and walnuts (if using).
5. Spoon the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat together cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
7. Frost the cooled cupcakes generously with the cream cheese frosting and top with carrot-shaped candies or sprinkles.

Carrot Cake Easter Cupcakes are the perfect fusion of spring flavors and Easter charm. The combination of spiced cake and tangy cream cheese frosting makes them a crowd favorite. Whether you’re hosting an Easter brunch or looking for a sweet gift for friends and family, these cupcakes will bring a touch of warmth and sweetness to your celebration.

Chocolate Egg Surprise Cupcakes

Chocolate Egg Surprise Cupcakes are a decadent treat that adds a bit of fun to your Easter celebration. These cupcakes are filled with a hidden chocolate egg in the center, making each bite a delightful surprise. With rich chocolate cake, a velvety chocolate ganache frosting, and colorful candy eggs on top, these cupcakes are a chocolate lover’s dream and will surely delight guests of all ages.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 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
• ½ cup hot water

For the frosting:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 teaspoon vanilla extract

For decoration:

• Mini chocolate eggs (one for each cupcake)
• Colored sprinkles

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing until smooth. Stir in hot water until the batter is well combined.
5. Spoon the batter into the cupcake liners, filling each about halfway. Place one mini chocolate egg in the center of each cupcake.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
7. For the frosting, heat heavy cream in a saucepan until it begins to simmer. Pour over chopped chocolate and let sit for a minute. Stir until smooth and add vanilla extract.
8. Frost the cooled cupcakes with the chocolate ganache and top with colorful sprinkles and mini chocolate eggs.

Chocolate Egg Surprise Cupcakes are the perfect balance of rich chocolate cake and creamy frosting, with a hidden candy surprise inside. These cupcakes will be a showstopper at your Easter gathering, providing both delicious chocolate flavor and a playful twist that everyone will enjoy. A delightful treat for both kids and adults alike, these cupcakes will make your Easter extra sweet.

Lemon Cream Cheese Cupcakes

Lemon Cream Cheese Cupcakes are a zesty and refreshing treat perfect for Easter. The light and fluffy lemon cake is complemented by a rich cream cheese frosting that balances the tartness of the lemon with its creamy sweetness. Finished with a hint of lemon zest and a decorative touch of edible flowers or lemon slices, these cupcakes are as beautiful as they are delicious, offering a fresh and vibrant flavor for your Easter celebrations.

Ingredients
For the 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
• Zest and juice of 1 lemon
• ½ cup buttermilk

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Zest and juice of 1 lemon

For decoration:

• Lemon zest
• Edible flowers or thin lemon slices (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract, lemon zest, and juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until smooth.
5. Spoon the batter into cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, lemon zest, and juice, mixing until smooth.
7. Frost the cooled cupcakes with the lemon cream cheese frosting and decorate with extra lemon zest or edible flowers.

Lemon Cream Cheese Cupcakes are a bright and tangy treat that will bring a refreshing citrus flavor to your Easter celebration. With their light texture, zesty frosting, and beautiful decoration, they are the perfect way to celebrate the season. Whether you’re hosting a brunch or a family dinner, these cupcakes will add a burst of sunshine to your Easter dessert spread.

Coconut Easter Cupcakes

Coconut Easter Cupcakes are a tropical delight, perfect for those who love a bit of sweetness and texture in their desserts. These soft and fluffy cupcakes are infused with coconut flavor, topped with a creamy coconut frosting, and finished off with a generous sprinkle of shredded coconut for that extra tropical touch. They’re the ideal treat for Easter, bringing a little taste of the tropics to your holiday celebration.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• ½ cup buttermilk

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup coconut milk (or heavy cream)
• 1 cup sweetened shredded coconut (for garnish)

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined. Stir in shredded coconut.
5. Spoon the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat together butter and powdered sugar until fluffy. Add vanilla extract and coconut milk, continuing to mix until smooth.
7. Frost the cooled cupcakes with the coconut frosting and garnish with additional shredded coconut.

These Coconut Easter Cupcakes are the perfect treat for those who enjoy a little tropical twist to their holiday desserts. The combination of coconut flavor in both the cupcakes and frosting creates a rich and satisfying treat. Topped with shredded coconut for extra texture and flair, these cupcakes are as fun to make as they are to eat, bringing a bit of paradise to your Easter festivities.

Mini Egg Easter Cupcakes

Mini Egg Easter Cupcakes are a fun, colorful treat that will delight both kids and adults alike. These cupcakes feature a light and airy vanilla base topped with pastel-colored frosting and finished off with crunchy, colorful mini chocolate eggs. A perfect Easter dessert, they’re easy to make and will surely become the star of your dessert table.

Ingredients
For the 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
• ½ cup sour cream

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• ½ teaspoon gel food coloring (in pastel colors)
• Mini chocolate eggs for decoration

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Beat together butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and sour cream, mixing until just combined.
5. Spoon the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat butter and powdered sugar until fluffy. Add vanilla extract and milk, and continue to mix until smooth. Divide the frosting into several bowls and add food coloring to each one to create different pastel shades.
7. Frost the cooled cupcakes with the colored frosting, and top each one with a mini chocolate egg.

Mini Egg Easter Cupcakes are a delightful treat for Easter, offering a burst of color and flavor in every bite. With their soft vanilla base, creamy pastel frosting, and the crunchy surprise of mini chocolate eggs on top, these cupcakes are perfect for an Easter celebration. They’re not only delicious but also add a playful touch to your dessert table, making them a must-try for the holiday.

Hot Cross Bun Cupcakes

Hot Cross Bun Cupcakes are an inventive take on the traditional Easter treat. These cupcakes combine the flavors of the beloved hot cross bun—spiced with cinnamon, nutmeg, and raisins—into a soft, fluffy cupcake. Topped with a simple cross-shaped icing decoration, these cupcakes are both flavorful and visually appealing, making them a perfect treat for Easter gatherings.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup raisins

For the frosting:

• 1 cup powdered sugar
• 2 teaspoons milk
• 1 teaspoon lemon juice (for a subtle citrus flavor)

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. Cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined. Stir in raisins.
5. Spoon the batter into cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
6. For the frosting, mix powdered sugar, milk, and lemon juice to make a smooth, thick glaze.
7. Once the cupcakes are cool, pipe the frosting in a cross pattern over the tops of the cupcakes.

Hot Cross Bun Cupcakes are a wonderful way to enjoy the flavors of a traditional Easter treat in a modern cupcake form. The warm spices and raisins give them the distinct flavor of hot cross buns, while the simple cross frosting adds a nice finishing touch. These cupcakes are an excellent way to bring a bit of Easter tradition to your dessert table in a fun and delicious new way.

Carrot Cake Easter Cupcakes

Carrot Cake Easter Cupcakes are a classic springtime dessert, perfect for celebrating Easter. These moist, spiced cupcakes are packed with finely grated carrots, creating a deliciously tender crumb. Topped with a rich and tangy cream cheese frosting, they make for a festive and flavorful treat. With the addition of chopped nuts and a sprinkle of colorful Easter-themed decorations, these cupcakes are as beautiful as they are delicious.

Ingredients
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in grated carrots and walnuts (if using).
5. Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, 1 cup at a time, and continue to beat until fluffy. Add vanilla extract and a pinch of salt, and mix until smooth.
7. Frost the cooled cupcakes with the cream cheese frosting and decorate with Easter-themed sprinkles or mini candy carrots if desired.

Carrot Cake Easter Cupcakes are the perfect balance of flavors and textures, with the warm spices and moist carrot cake base complemented by the creamy tang of the frosting. They’re an ideal treat for your Easter celebration, offering a traditional flavor with a modern twist. Whether served at an Easter brunch or as a sweet dessert, these cupcakes are sure to be a hit with all your guests.

Lemon Poppy Seed Easter Cupcakes

Lemon Poppy Seed Easter Cupcakes are bright, zesty, and full of flavor, making them a perfect choice for springtime celebrations. The combination of fresh lemon juice and zest with the crunch of poppy seeds creates a refreshing and unique flavor profile. Topped with a lemony buttercream frosting and garnished with colorful sprinkles or edible flowers, these cupcakes will bring a burst of sunshine to your Easter dessert table.

Ingredients
For the 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
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds
• ½ cup buttermilk

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1-2 tablespoons heavy cream or milk
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined. Fold in the poppy seeds.
5. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat butter and powdered sugar together until smooth. Add lemon juice, zest, and a pinch of salt. Gradually add cream or milk to reach desired consistency.
7. Frost the cooled cupcakes with lemon buttercream frosting and garnish with colorful sprinkles or edible flowers for a festive Easter touch.

Lemon Poppy Seed Easter Cupcakes are a refreshing, citrusy treat that brings a burst of flavor to your Easter celebrations. With their light texture, subtle crunch from the poppy seeds, and bright lemon frosting, these cupcakes are a perfect fit for the season. Their cheerful color and tangy sweetness make them a lovely addition to any Easter gathering, sure to leave everyone asking for seconds.

Strawberry Shortcake Easter Cupcakes

Strawberry Shortcake Easter Cupcakes are a delightful fusion of fluffy vanilla cake, fresh strawberries, and a rich whipped cream frosting. These cupcakes take the classic strawberry shortcake dessert to the next level, offering a portable and adorable twist. Topped with sliced strawberries and a dollop of whipped cream, these cupcakes are perfect for an Easter picnic or dessert buffet, offering a fresh and fruity treat to celebrate the season.

Ingredients
For the cupcakes:

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

For the frosting:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the topping:

• 1 ½ cups fresh strawberries, sliced
• 2 tablespoons granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
5. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Slice the strawberries and toss them with sugar to release their juices. Once the cupcakes have cooled, pipe or spread the whipped cream frosting on top of each cupcake. Top with sliced strawberries and a drizzle of their juices.

Strawberry Shortcake Easter Cupcakes are a delightful way to celebrate spring with fresh, fruity flavors. The combination of the light, airy cake, sweet strawberries, and rich whipped cream makes these cupcakes the perfect treat for Easter. Whether served at a brunch or as a light dessert after dinner, these cupcakes offer a refreshing and delicious bite of the season’s best flavors. They’re a guaranteed crowd-pleaser that will add a touch of sweetness to your holiday.

Note: More recipes are coming soon!