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Easter is just around the corner, and what better way to celebrate this festive occasion than with a batch of delicious, beautifully decorated cupcakes?
Whether you’re hosting a family gathering, looking for a fun activity with the kids, or just want to add a little extra sweetness to your holiday table, Easter cupcakes are the perfect way to do it.
From pastel-colored frosting to creative Easter-themed designs, there are endless possibilities to make your cupcakes truly special.
In this article, we’ve rounded up 25+ Easter cupcake recipes that will inspire you to get baking.
These cupcakes range from classic flavors like carrot cake and chocolate to fresh, seasonal flavors such as lemon and coconut.
Some are simple and quick, while others offer a fun challenge for the more experienced baker.
No matter your skill level, you’re sure to find something here that will delight your guests and make your Easter celebrations even sweeter.
25+ Delicious Easter Cupcake Recipes for Your Spring Celebrations
With so many creative and delicious Easter cupcake recipes to choose from, there’s no excuse not to fill your kitchen with the sweet scents of spring!
Whether you prefer fruity, chocolatey, or nutty flavors, there are plenty of recipes to suit every taste.
These cupcakes will not only be a hit at your Easter gathering but also add a little extra joy and color to the festivities.
So, gather your ingredients, put on your apron, and get ready to bake a batch of cupcakes that will be the talk of your Easter celebration.
Easter Carrot Cake Cupcakes
These Easter Carrot Cake Cupcakes are a festive, delicious treat that combines the warmth of cinnamon and nutmeg with the sweetness of carrots. Topped with a creamy cream cheese frosting and adorned with edible flowers or a dusting of coconut “snow,” they make the perfect bite-sized dessert for your Easter celebrations. With the richness of the cake and the tangy frosting, each bite is a comforting reminder of springtime.
Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and sugar together until pale and fluffy. Add the oil and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the grated carrots and walnuts.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, make the frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract and beat until fluffy.
- Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting.
- Garnish with shredded coconut or edible flowers to add a touch of Easter charm.
These Carrot Cake Cupcakes are not only a delicious treat but also a great way to bring the flavors of Easter into your dessert table. The combination of tender, spiced cake with the creamy frosting is irresistible. Perfect for sharing with family and friends, these cupcakes are a wonderful way to celebrate the season while enjoying a comforting, homemade dessert.
Lemon Lavender Easter Cupcakes
These Lemon Lavender Easter Cupcakes bring a refreshing twist to the holiday table with their vibrant lemon flavor and subtle floral lavender essence. Topped with a zesty lemon buttercream frosting and garnished with dried lavender buds, these cupcakes offer a unique, sophisticated flavor profile perfect for those looking to indulge in a slightly more refined treat this Easter.
Ingredients:
- 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 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 ½ teaspoons dried lavender buds, finely chopped
- ½ cup whole milk
Lemon Buttercream Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried lavender buds, optional (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the lemon zest, lemon juice, and chopped lavender buds. Mix to combine.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just incorporated.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the frosting. Beat the butter and powdered sugar together until smooth and creamy. Add the lemon juice and zest, and beat until fluffy.
- Once the cupcakes have cooled, frost with the lemon buttercream and garnish with dried lavender buds.
These Lemon Lavender Cupcakes are a beautiful and unique addition to your Easter spread. The fresh, tangy lemon flavor paired with the delicate lavender creates an unforgettable taste experience. The bright and airy lemon frosting adds the perfect finishing touch to these cupcakes, making them a sophisticated yet refreshing dessert perfect for the holiday.
Chocolate Raspberry Easter Cupcakes
If you’re looking for a decadent and indulgent Easter treat, these Chocolate Raspberry Cupcakes are a must-try. Rich, fudgy chocolate cupcakes paired with a fresh raspberry filling and topped with a smooth chocolate ganache create a dessert that’s both indulgent and refreshing. The combination of chocolate and raspberry is timeless, making these cupcakes a favorite for any chocolate lover.
Ingredients:
- 1 cup 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 whole milk
- ½ cup boiling water
- ½ cup fresh raspberries, mashed
Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large 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 extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Stir in the mashed raspberries.
- Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, but that’s okay.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir until smooth. Stir in the butter until melted and glossy.
- Once the cupcakes have cooled, make a small well in the center of each and fill it with a spoonful of fresh raspberries. Then drizzle the ganache over the top of each cupcake.
These Chocolate Raspberry Cupcakes are the perfect balance of rich and fruity flavors, making them a standout dessert for your Easter celebration. The moist, chocolatey cupcakes are elevated by the tartness of the raspberry filling, while the glossy ganache adds a luxurious touch. These cupcakes are sure to impress guests and satisfy any chocolate craving.
Easter Bunny Vanilla Cupcakes
These Easter Bunny Vanilla Cupcakes are simple, adorable, and perfect for celebrating Easter with the family. The fluffy vanilla cupcakes are topped with a light and creamy buttercream frosting, and the fun Easter bunny designs make them a delightful treat for kids and adults alike. With an easy-to-follow recipe, these cupcakes will make your Easter celebration even more special and whimsical.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
For Decorating:
- Mini marshmallows (for bunny tails and ears)
- Pink food coloring (for bunny noses)
- Chocolate chips or black gel icing (for eyes)
- Shredded coconut (optional, for a fluffy “tail” effect)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar 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 mixture, alternating with the milk, until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the buttercream frosting by beating the butter until creamy, then adding powdered sugar, vanilla, and milk. Beat until smooth and fluffy.
- Once the cupcakes have cooled, frost them generously with the vanilla buttercream.
- Decorate each cupcake by adding marshmallows to create bunny ears and tails. Use a pink food coloring gel to add a bunny nose and chocolate chips or black gel icing for the eyes.
These Easter Bunny Vanilla Cupcakes are as fun as they are delicious. With a light, fluffy texture and a sweet vanilla flavor, they’ll quickly become a crowd favorite at your Easter gathering. The creative bunny designs add an extra touch of whimsy, making them the perfect treat for kids and a playful addition to your dessert table.
Raspberry Almond Easter Cupcakes
These Raspberry Almond Easter Cupcakes offer a delightful blend of flavors, combining the tartness of fresh raspberries with the nutty sweetness of almond. The almond-flavored cupcakes are filled with raspberry jam and topped with a velvety almond buttercream. It’s a sophisticated and fruity twist on traditional Easter treats, offering a burst of spring flavors in every bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup whole milk
- ½ cup fresh raspberries, mashed
Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons whole milk
- Raspberry jam (for filling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth. Gently fold in the mashed raspberries.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- To make the almond buttercream frosting, beat together the butter and powdered sugar until light and fluffy. Add almond extract and milk, and continue beating until smooth.
- Once the cupcakes have cooled, create a small hole in the center of each and fill it with raspberry jam. Frost the cupcakes with the almond buttercream.
- Garnish with fresh raspberries or slivers of toasted almonds if desired.
These Raspberry Almond Easter Cupcakes are a perfect spring treat that combines the richness of almond and the tang of raspberries. They offer a sweet, fruity surprise with each bite and are beautifully complemented by the smooth almond buttercream. These cupcakes are ideal for anyone looking to add a bit of elegance and fruity flavor to their Easter dessert table.
Coconut Cream Easter Cupcakes
Coconut lovers will adore these Coconut Cream Easter Cupcakes. These moist, coconut-flavored cupcakes are filled with a coconut cream filling and topped with a rich, fluffy coconut buttercream. For an extra touch, the cupcakes are decorated with toasted coconut flakes, giving them an irresistible texture and flavor. These cupcakes are perfect for a tropical-inspired Easter celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ 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 whole milk
Coconut Cream Filling:
- ½ cup canned coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Coconut Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
- ½ cup shredded toasted coconut (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until smooth.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are baking, prepare the coconut cream filling. In a saucepan, whisk together the coconut milk, cornstarch, sugar, and vanilla extract. Cook over medium heat until thickened, then remove from heat and cool.
- Once the cupcakes have cooled, use a small knife to create a well in the center of each. Fill with the coconut cream filling.
- For the frosting, beat the butter, powdered sugar, vanilla, and coconut milk together until fluffy. Frost the cupcakes and garnish with toasted coconut.
These Coconut Cream Easter Cupcakes are a dreamy dessert, perfect for anyone who loves coconut. The light and fluffy coconut-flavored cake pairs wonderfully with the rich coconut cream filling, while the coconut buttercream brings a smooth, sweet finish. Topped with toasted coconut for texture and extra flavor, these cupcakes will transport your guests to a tropical paradise. They’re a perfect Easter treat for coconut enthusiasts!
Chocolate Mint Easter Cupcakes
Chocolate and mint are a classic combination, and these Chocolate Mint Easter Cupcakes take that delicious duo to the next level. With a rich chocolate base, a fresh mint filling, and a smooth mint chocolate frosting, these cupcakes are a perfect indulgence for Easter. The hint of mint adds a refreshing twist that balances the richness of the chocolate, making them a crowd-pleasing treat for both kids and adults.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup boiling water
Mint Filling:
- 1/4 cup heavy cream
- ¼ teaspoon peppermint extract
- 1 tablespoon powdered sugar
Mint Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream
- ½ teaspoon peppermint extract
- Chocolate chips for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- 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 extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Slowly add the boiling water and mix until the batter is smooth (it will be thin).
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are baking, make the mint filling. In a small bowl, mix together the heavy cream, peppermint extract, and powdered sugar. Whisk until smooth and slightly thickened.
- After the cupcakes cool, create a small hole in the center of each cupcake and fill it with the mint filling.
- To make the frosting, beat the butter until fluffy, then add powdered sugar, cocoa powder, heavy cream, and peppermint extract. Beat until smooth and creamy.
- Frost the cupcakes with the mint chocolate buttercream and garnish with chocolate chips or mint leaves.
These Chocolate Mint Easter Cupcakes are the perfect balance of rich chocolate and refreshing mint flavors. The mint filling inside adds a surprising burst of flavor, while the mint chocolate buttercream brings a creamy, indulgent finish. Whether you’re celebrating Easter or just craving a sweet treat, these cupcakes are sure to impress and satisfy your mint chocolate cravings.
Strawberry Shortcake Easter Cupcakes
Strawberry Shortcake Easter Cupcakes bring the flavors of a classic dessert into a handheld treat. These cupcakes are light and fluffy, with a sweet strawberry filling and a whipped cream topping. The combination of fresh strawberries and a delicate vanilla cupcake makes these a perfect dessert for spring, evoking the essence of Easter and the freshness of the season.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, prepare the strawberry filling. Toss the diced strawberries with sugar and let them sit for 10-15 minutes to macerate and release their juices.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cupcakes have cooled, make a small well in the center of each and fill with the strawberry mixture.
- Top each cupcake with a generous dollop of whipped cream.
These Strawberry Shortcake Easter Cupcakes are a delightful way to celebrate spring and Easter. The moist, light cupcakes are complemented by the sweet, juicy strawberry filling and topped with rich, fluffy whipped cream. The combination of fresh fruit and whipped cream is a perfect treat for any occasion, and these cupcakes will surely bring a smile to everyone’s face.
Peeps Chocolate Cupcakes
These Peeps Chocolate Cupcakes are a fun, festive treat perfect for Easter, combining rich chocolate cupcakes with colorful marshmallow Peeps on top. The moist chocolate cake is paired with a creamy chocolate buttercream frosting, and the Peeps add a playful, whimsical touch that makes these cupcakes stand out on any Easter dessert table.
Ingredients:
- 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 whole milk
- ½ cup boiling water
Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Peeps marshmallow chicks (for decoration)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, and stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until smooth. Slowly add the boiling water and mix until combined (the batter will be thin).
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- To make the frosting, beat together the butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth and fluffy.
- Once the cupcakes have cooled, frost them with the chocolate buttercream.
- Place a Peeps marshmallow chick on top of each cupcake as decoration.
These Peeps Chocolate Cupcakes are a fun and festive way to celebrate Easter. The rich chocolate cupcakes paired with creamy chocolate buttercream create an indulgent treat, while the colorful Peeps on top add a playful touch. Perfect for kids and adults alike, these cupcakes are sure to be a hit at your Easter celebration!
Lemon Blueberry Easter Cupcakes
Lemon and blueberry is a refreshing combination, making these Lemon Blueberry Easter Cupcakes a perfect spring treat. With a zesty lemon flavor in the cupcake, complemented by fresh blueberries, these cupcakes are topped with a creamy lemon buttercream frosting. The tangy sweetness of the lemon pairs wonderfully with the burst of blueberries, creating a vibrant and delicious dessert that captures the essence of spring.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ¾ cup fresh blueberries (plus extra for garnish)
Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons heavy cream
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Gently fold in the fresh blueberries.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, make the lemon buttercream frosting by beating together the butter, powdered sugar, lemon juice, lemon zest, and heavy cream until smooth and fluffy.
- Once the cupcakes have cooled, frost them with the lemon buttercream and garnish with extra fresh blueberries.
These Lemon Blueberry Easter Cupcakes are a perfect balance of tangy lemon and sweet blueberries, making them a refreshing springtime treat. The light and fluffy cupcakes are complemented by the creamy lemon buttercream, creating a mouthwatering dessert that will impress your guests. With the bright, fresh flavors, these cupcakes are sure to add a pop of color and sweetness to your Easter celebration.
Carrot Cake Easter Cupcakes with Cream Cheese Frosting
Carrot cake is a classic Easter dessert, and these Carrot Cake Easter Cupcakes with Cream Cheese Frosting take the traditional cake to a whole new level. The moist and spiced cupcakes are packed with grated carrots and walnuts, while the tangy cream cheese frosting adds the perfect touch of richness. These cupcakes are a flavorful, festive option for your Easter dessert table.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 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)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth. Stir in the grated carrots and walnuts (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy.
- Once the cupcakes have cooled, frost them generously with the cream cheese frosting.
These Carrot Cake Easter Cupcakes with Cream Cheese Frosting are a comforting and festive dessert perfect for Easter. The spiced carrot cake is rich and moist, and the tangy cream cheese frosting complements the sweetness of the cake beautifully. With a classic flavor profile and a soft, fluffy texture, these cupcakes are sure to be a hit at your Easter gathering.
Confetti Easter Cupcakes
These Confetti Easter Cupcakes are colorful, fun, and perfect for any Easter celebration. Filled with sprinkles throughout the cupcake batter, these vibrant treats are topped with a fluffy vanilla buttercream frosting and extra colorful sprinkles. These cupcakes are as delicious as they are festive, making them an ideal dessert for a cheerful and fun-filled Easter.
Ingredients:
- 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
- ½ cup rainbow sprinkles (plus extra for decorating)
Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large 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 extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Gently fold in the rainbow sprinkles.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, prepare the vanilla buttercream frosting by beating together the butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.
- Once the cupcakes have cooled, frost them with the vanilla buttercream and decorate with extra sprinkles.
These Confetti Easter Cupcakes are bursting with color and joy, making them the perfect treat for any Easter celebration. The fluffy vanilla cake with colorful sprinkles inside adds an extra layer of fun, while the smooth vanilla buttercream brings a sweet, creamy finish. With their festive appearance and delightful flavor, these cupcakes are sure to brighten up your Easter table.
Coconut Cream Easter Cupcakes
Coconut lovers will adore these Coconut Cream Easter Cupcakes. The soft coconut-infused cake is topped with a rich and creamy coconut frosting, and finished off with toasted coconut flakes for added texture. The light, tropical flavors make these cupcakes a perfect springtime treat, ideal for Easter gatherings or any occasion where you want to enjoy a little taste of paradise.
Ingredients:
- 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 coconut milk
- ½ cup shredded coconut (unsweetened)
Coconut Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (toasted)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large 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 extract and coconut milk.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the shredded coconut.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, prepare the coconut cream frosting by beating together the butter, powdered sugar, coconut milk, and vanilla extract until smooth and fluffy.
- Once the cupcakes have cooled, frost them generously with the coconut cream frosting. Sprinkle the toasted shredded coconut on top for garnish.
These Coconut Cream Easter Cupcakes are a true tropical delight. The moist, coconut-infused cake pairs perfectly with the smooth and creamy coconut frosting, while the toasted coconut adds a satisfying crunch. Whether you’re celebrating Easter or just craving a delicious, coconut-flavored treat, these cupcakes are sure to bring a touch of sweetness and warmth to any occasion.
Chocolate Peanut Butter Easter Cupcakes
The irresistible combination of chocolate and peanut butter shines in these Easter cupcakes. With a rich chocolate cupcake base, a creamy peanut butter filling, and a luscious chocolate peanut butter frosting, these cupcakes are a dream come true for chocolate and peanut butter lovers. They’re perfect for Easter or any time you want a dessert that combines sweetness and a little bit of indulgence.
Ingredients:
- 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 whole milk
- ½ cup boiling water
Peanut Butter Filling:
- ½ cup peanut butter
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
Chocolate Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup peanut butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large 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 extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until smooth. Add the boiling water and mix until combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, make the peanut butter filling by mixing together the peanut butter, powdered sugar, and vanilla extract until smooth. Once the cupcakes have cooled, make a small hole in the center of each cupcake and fill with the peanut butter mixture.
- For the frosting, beat the butter, powdered sugar, cocoa powder, peanut butter, heavy cream, and vanilla extract until smooth and creamy.
- Frost each cupcake with the chocolate peanut butter frosting and garnish with chopped peanuts or a mini peanut butter cup.
These Chocolate Peanut Butter Easter Cupcakes are a decadent treat that delivers the perfect balance of rich chocolate and creamy peanut butter. The peanut butter filling adds a delightful surprise inside, while the chocolate peanut butter frosting ties it all together. Whether for Easter or just a sweet indulgence, these cupcakes are sure to satisfy any chocolate and peanut butter craving.
Orange Creamsicle Easter Cupcakes
Inspired by the classic Orange Creamsicle, these cupcakes offer a delightful blend of orange zest and creamy frosting. The cupcakes are light and moist with a refreshing citrus flavor, while the orange cream frosting adds a smooth, sweet finish. These cupcakes bring the bright, sunny flavors of spring to your Easter table, making them a perfect treat for the season.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon orange zest
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup orange juice (freshly squeezed)
Orange Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
- In a large 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 extract and orange juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are cooling, prepare the orange cream frosting by beating together the butter, powdered sugar, orange juice, orange zest, vanilla extract, and heavy cream until smooth and fluffy.
- Once the cupcakes have cooled, frost them generously with the orange cream frosting.
These Orange Creamsicle Easter Cupcakes are a sweet and refreshing treat, full of bright citrus flavor that perfectly captures the essence of spring. The fluffy, orange-infused cupcakes paired with the creamy orange frosting create a smooth, irresistible combination. Whether for Easter or any springtime gathering, these cupcakes are sure to add a burst of sunshine to your dessert spread.
Note: More recipes are coming soon!
