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Easter is a time for family gatherings, springtime celebrations, and, of course, indulgent treats. What better way to get into the festive spirit than with a batch of colorful and creative Easter-themed cupcakes?
Whether you’re hosting an Easter brunch, a kids’ party, or just looking for a fun baking project to enjoy with family, these 25+ Easter cupcake recipes will inspire you to create something special.
From pastel-colored frosting and adorable bunny decorations to mini egg toppers and carrot-shaped designs, these cupcakes are not only a treat for the taste buds but a visual delight as well.
So roll up your sleeves, get your sprinkles ready, and let’s dive into the world of Easter cupcakes that will leave everyone hopping for more!
25+ Sweet Easter Fun Cupcakes Recipes You Must Try
With these 25+ Easter cupcake recipes, you’ll have everything you need to make your holiday celebration extra sweet.
Whether you prefer fun decorations like Peeps bunnies, or you want to go for vibrant pastel-colored frosting or even a creative carrot patch design, these cupcakes will surely brighten up your Easter table.
Not only are they easy to make, but they’re also a fantastic way to spend time with family and friends in the kitchen.
Easter cupcakes are the perfect way to bring joy to your holiday, so why not try a few of these recipes and create lasting memories with a tray full of delicious, fun cupcakes?
Easter Bunny Carrot Cupcakes
These delightful Easter Bunny Carrot Cupcakes are a perfect way to celebrate the season! Packed with the goodness of grated carrots, warm spices, and a hint of citrus, these moist cupcakes are topped with a creamy cream cheese frosting. Decorate them with bunny-shaped marshmallows or candy for a festive touch. They’re fun to make and even more enjoyable to eat, making them a must-have for your Easter celebrations.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- Zest of 1 orange
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, beat oil and sugar until well combined. Add eggs, vanilla, and orange zest, and mix thoroughly.
- Gradually fold the dry ingredients into the wet mixture, then gently stir in grated carrots.
- Divide the batter evenly among the liners and bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cupcakes and decorate with bunny-themed candies or marshmallows.
These Easter Bunny Carrot Cupcakes are as festive as they are flavorful. The balance of sweet carrots and tangy cream cheese frosting ensures every bite is a celebration of Easter joy. Whether for a family gathering or a springtime party, these cupcakes are guaranteed to be a hit!
Speckled Egg Chocolate Cupcakes
Bring the magic of Easter eggs to your dessert table with Speckled Egg Chocolate Cupcakes! These decadent chocolate cupcakes are topped with fluffy buttercream frosting and speckled to resemble robin’s eggs. Finished with mini chocolate eggs, this recipe combines creativity with irresistible flavors, making them a family favorite for Easter.
Ingredients:
- For the cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Blue food coloring
- Black food coloring or edible paint
- For decoration:
- Mini chocolate eggs
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, sift together flour, cocoa powder, baking powder, and baking soda.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Fill cupcake liners ⅔ full and bake for 18–20 minutes. Let cool.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until desired consistency. Add blue food coloring.
- Frost the cupcakes and splatter with black food coloring or edible paint to mimic speckles. Top each cupcake with mini chocolate eggs.
These Speckled Egg Chocolate Cupcakes are as beautiful as they are delicious. Perfect for creating Easter magic, they’re a fun project to involve the kids in and a show-stopping addition to your dessert spread. Everyone will adore their whimsical charm and rich chocolate flavor!
Spring Garden Vanilla Cupcakes
Celebrate Easter with a vibrant garden-inspired treat! Spring Garden Vanilla Cupcakes feature a soft and fluffy vanilla base topped with colorful buttercream “grass” and edible candy flowers. These charming cupcakes are easy to customize with your favorite Easter-themed decorations, making them a delightful addition to your holiday festivities.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- Green food coloring
- For decoration:
- Candy flowers
- Mini chocolate eggs
- Sprinkles
Instructions:
- Preheat oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a bowl, sift together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and milk, mixing until smooth.
- Divide batter among liners and bake for 18–20 minutes. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and milk until fluffy. Tint with green food coloring.
- Use a grass piping tip to frost cupcakes. Add candy flowers, mini eggs, and sprinkles to create a spring garden look.
Spring Garden Vanilla Cupcakes bring the joy of Easter gardens to life! Their cheerful decorations and classic vanilla flavor make them perfect for kids and adults alike. These cupcakes are a creative way to brighten your Easter celebrations and leave your guests in awe.
Peeps Marshmallow Cupcakes
Bright, colorful, and irresistibly cute, Peeps Marshmallow Cupcakes are an Easter classic! These fun cupcakes combine a moist vanilla base with a fluffy buttercream frosting topped with the iconic Peeps marshmallows. Perfect for kids and adults alike, these cupcakes bring a nostalgic and festive vibe to your Easter table.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Food coloring (various pastel shades)
- For decoration:
- Peeps marshmallows
- Sprinkles
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk until smooth.
- Divide batter among liners and bake for 18–20 minutes. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk. Divide into portions and color with pastel shades.
- Frost cupcakes and top with a Peeps marshmallow and sprinkles.
Peeps Marshmallow Cupcakes are the ultimate Easter treat! With their playful design and delicious flavor, these cupcakes are sure to bring smiles to everyone at your gathering. They’re also a great way to involve kids in holiday baking fun.
Nestled Egg Coconut Cupcakes
Nestled Egg Coconut Cupcakes are a delightful blend of tropical flavor and Easter charm. These moist coconut cupcakes are topped with a swirl of toasted coconut buttercream frosting and decorated with candy eggs nestled in edible “hay.” They are perfect for creating a picturesque Easter dessert table.
Ingredients:
- For the cupcakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ tsp coconut extract
- ½ cup coconut milk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp coconut milk
- ½ cup toasted shredded coconut
- For decoration:
- Candy eggs
- Additional toasted shredded coconut
Instructions:
- Preheat oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add coconut extract.
- Alternate adding dry ingredients and coconut milk until smooth.
- Fill cupcake liners and bake for 18–20 minutes. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and coconut milk until smooth. Fold in toasted shredded coconut.
- Frost cupcakes and sprinkle with more toasted coconut. Add candy eggs to create a nest effect.
Nestled Egg Coconut Cupcakes are a stunning and flavorful addition to your Easter celebrations. Their delightful coconut taste and charming presentation will make them the highlight of any dessert spread.
Lemon Chick Easter Cupcakes
Brighten up your Easter with Lemon Chick Easter Cupcakes! These zesty lemon cupcakes are light, tangy, and topped with a fluffy lemon buttercream frosting. Decorated with adorable chick faces made from icing and candy, these cupcakes are as cute as they are delicious, bringing a springtime touch to your Easter festivities.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- ½ cup milk
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3–4 tbsp lemon juice
- Yellow food coloring
- For decoration:
- Candy eyes
- Orange candy for beaks
- Black food coloring for details
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine flour, baking powder, and baking soda in a bowl.
- Cream butter and sugar until light. Add eggs, vanilla, lemon zest, and juice, mixing well.
- Alternate adding dry ingredients and milk, stirring until smooth.
- Fill cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until smooth. Add powdered sugar and lemon juice, then tint with yellow food coloring.
- Frost cupcakes and decorate with candy eyes, orange candy beaks, and black details to create chick faces.
Lemon Chick Easter Cupcakes are a delightful mix of sweet and tangy flavors with a charming springtime design. These cheerful treats are sure to bring a pop of sunshine to your Easter celebrations and leave your guests asking for more!
Chocolate Bunny Cupcakes
These Chocolate Bunny Cupcakes are the perfect Easter treat for chocolate lovers! Moist, rich chocolate cupcakes are topped with a velvety chocolate buttercream frosting and decorated with adorable bunny-shaped chocolates or marshmallows. Whether for a family gathering or an Easter egg hunt, these cupcakes will hop right into everyone’s hearts.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- For decoration:
- Bunny-shaped chocolates or marshmallows
- Pink or white sprinkles (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in vanilla and heavy cream to achieve a smooth and spreadable texture.
- Frost the cupcakes and top with bunny-shaped chocolates or marshmallows. Add sprinkles for extra flair if desired.
These Chocolate Bunny Cupcakes are the perfect blend of rich chocolate flavor and Easter fun. Their cute bunny decorations and delicious chocolatey taste make them a crowd-pleasing treat. They’re guaranteed to add some sweet fun to your Easter celebrations!
Pastel Confetti Cupcakes
These vibrant Pastel Confetti Cupcakes are bursting with color and flavor! Fluffy vanilla cupcakes are studded with pastel sprinkles that make every bite a festive delight. Topped with pastel-colored buttercream and more sprinkles, these cupcakes are a cheerful addition to any Easter party or celebration.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup pastel-colored sprinkles
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Pastel food coloring (blue, pink, yellow, etc.)
- For decoration:
- Extra pastel sprinkles
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla.
- Alternate adding the dry ingredients and milk, mixing until smooth.
- Gently fold in pastel sprinkles.
- Fill cupcake liners about 2/3 full and bake for 18–20 minutes. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk. Divide frosting into separate bowls and color each with different pastel food colors.
- Frost cupcakes with the different colored frostings, layering them if desired, and top with more pastel sprinkles.
Pastel Confetti Cupcakes are the perfect treat to add color and joy to your Easter celebration. With their colorful sprinkles and creamy frosting, they are sure to be a hit with guests of all ages. These cupcakes bring a playful and festive touch to your table, making every bite feel like a celebration.
Strawberry Shortcake Easter Cupcakes
These Strawberry Shortcake Easter Cupcakes are a fresh, fruity twist on the classic strawberry shortcake dessert. The light vanilla cupcakes are filled with fresh strawberries and topped with a fluffy whipped cream frosting, making them the perfect treat for the spring season. Ideal for Easter brunch or a spring picnic, these cupcakes are as pretty as they are delicious.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, diced
- For the frosting:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- For decoration:
- Fresh strawberry slices
- Crumbled shortcake or biscuit crumbs
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and milk, mixing until smooth. Gently fold in diced strawberries.
- Divide the batter among the cupcake liners and bake for 18–20 minutes. Cool completely.
- For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost the cupcakes with the whipped cream and top with strawberry slices and crumbled shortcake.
Strawberry Shortcake Easter Cupcakes are a light and refreshing treat, perfect for a springtime gathering. The sweet strawberries and airy whipped cream make these cupcakes feel like a little slice of spring in every bite. Whether you’re hosting a brunch or simply enjoying Easter at home, these cupcakes are a delightful choice.
Carrot Cake Cupcakes with Cream Cheese Frosting
These Carrot Cake Cupcakes with Cream Cheese Frosting are a springtime favorite, especially for Easter! The moist, spiced carrot cake is filled with grated carrots, walnuts, and a touch of cinnamon, creating a rich and flavorful base. Topped with smooth, tangy cream cheese frosting and garnished with mini carrot decorations, these cupcakes are both delicious and festive for your Easter table.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped walnuts (optional)
- For the frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- For decoration:
- Mini fondant carrots or grated carrots
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients and stir until well combined.
- Fold in grated carrots and walnuts.
- Divide the batter among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
- Frost the cooled cupcakes and decorate with mini carrots or grated carrots.
Carrot Cake Cupcakes with Cream Cheese Frosting bring the flavors of a traditional carrot cake in a convenient and individual-sized form. Their spiced richness and creamy frosting make them the perfect Easter treat. The mini carrot decorations add a fun, festive touch that will brighten any dessert table. These cupcakes are sure to be a hit with both kids and adults alike.
Lemon Poppy Seed Easter Cupcakes
Lemon Poppy Seed Easter Cupcakes are a refreshing and light treat that celebrates the flavors of spring. The zesty lemon flavor paired with the crunch of poppy seeds creates a delightful cupcake base, while a smooth lemon buttercream frosting adds the perfect tangy finish. These cupcakes are both elegant and delicious, making them an ideal addition to your Easter celebration.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp poppy seeds
- ½ cup whole milk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp milk
- For decoration:
- Candied lemon slices or lemon zest
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon juice, lemon zest, and poppy seeds.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide the batter among the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, and mix until fluffy.
- Frost the cooled cupcakes and garnish with candied lemon slices or extra lemon zest.
Lemon Poppy Seed Easter Cupcakes offer a burst of citrus flavor that’s perfect for spring. The combination of tangy lemon and crunchy poppy seeds makes for a refreshing cupcake, and the smooth lemon frosting adds a touch of sweetness. These cupcakes are light, flavorful, and a refreshing change from heavier Easter desserts, making them a fantastic choice for any celebration.
Bunny Tail Cupcakes
These Bunny Tail Cupcakes are irresistibly cute and fun for Easter! Vanilla cupcakes are topped with fluffy white buttercream that mimics the look of bunny tails, then decorated with mini marshmallows and edible glitter. With their playful design and light flavor, these cupcakes are sure to be the highlight of your Easter party, bringing smiles to both kids and adults.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- White mini marshmallows (for bunny tails)
- Edible glitter (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide the batter among the cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until smooth, then gradually add powdered sugar, milk, and vanilla.
- Frost the cupcakes with a generous amount of fluffy white buttercream.
- Place three mini marshmallows in the center of each cupcake to create a bunny tail. Sprinkle with edible glitter for a magical touch.
Bunny Tail Cupcakes are not only adorable but also delicious. Their fluffy white frosting and cute marshmallow “tails” make them a perfect treat for Easter, sure to bring a touch of whimsy to your celebration. These cupcakes are a fun, festive way to share the joy of Easter with family and friends. They’re easy to make and guaranteed to be a favorite among the kids!
Easter Egg Cupcakes
Easter Egg Cupcakes are a playful and colorful treat that captures the spirit of Easter! These vanilla cupcakes are topped with pastel-colored buttercream frosting and decorated with mini chocolate eggs. The combination of the sweet, fluffy cupcake with the creamy, vibrant frosting makes them a perfect dessert for any Easter gathering. These cupcakes are sure to bring a festive touch to your table, and their simple yet beautiful decoration will wow your guests.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Food coloring (pastel pink, blue, yellow, or green)
- Mini chocolate Easter eggs (for decoration)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and milk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until smooth, then gradually add powdered sugar, milk, and vanilla.
- Divide the frosting into separate bowls and tint each with a different pastel food coloring.
- Frost each cupcake with different colors of frosting, creating a rainbow effect.
- Top with mini chocolate Easter eggs for decoration.
Easter Egg Cupcakes are as delightful to look at as they are to eat! The vibrant pastel frosting and the delicious chocolate eggs on top create the perfect Easter-themed treat. These cupcakes are light, fluffy, and fun to decorate, making them a great activity for kids or a festive touch to any Easter celebration. These colorful cupcakes are sure to be the highlight of your Easter dessert spread!
Chocolate Bunny Cupcakes
Chocolate Bunny Cupcakes are a rich and indulgent dessert that brings Easter to life with a chocolate twist. The moist chocolate cupcake base is paired with a creamy chocolate buttercream frosting, creating a decadent combination. Topped with a cute chocolate bunny decoration, these cupcakes are a sweet and charming treat that both kids and adults will love. Perfect for those who prefer a chocolate dessert for their Easter celebration!
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk
- For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
- For decoration:
- Chocolate bunny toppers (or bunny-shaped chocolates)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and buttermilk, mixing until smooth.
- Divide the batter among the cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until smooth, then gradually add powdered sugar, cocoa powder, milk, and vanilla. Beat until light and fluffy.
- Frost the cooled cupcakes with the chocolate buttercream frosting.
- Top each cupcake with a chocolate bunny topper.
Chocolate Bunny Cupcakes are a chocolate lover’s dream for Easter! With a rich and moist chocolate base, creamy chocolate frosting, and an adorable chocolate bunny topper, these cupcakes are the perfect combination of flavor and fun. The kids will love the playful decoration, while adults will appreciate the deliciously indulgent taste. These cupcakes are a must-try for anyone who loves a good chocolate treat during Easter!
Peeps Bunny Cupcakes
Peeps Bunny Cupcakes are a whimsical and colorful treat that captures the fun and joy of Easter! The vanilla cupcakes are topped with a fluffy buttercream frosting and adorned with a cute Peeps bunny marshmallow. These cupcakes are simple to make and are guaranteed to delight both kids and adults with their pastel colors and playful decorations. The combination of sweet, soft cupcakes and the marshmallow bunny will make these a favorite at your Easter party.
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Food coloring (pastel pink, blue, yellow, or green)
- For decoration:
- Peeps bunny marshmallows (1 for each cupcake)
- Sprinkles (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and milk, mixing until smooth.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
- For the frosting, beat butter until smooth, then gradually add powdered sugar, milk, and vanilla.
- Divide the frosting into separate bowls and tint each with a different pastel food coloring.
- Frost each cupcake with a different color of frosting.
- Place a Peeps bunny on top of each cupcake and add sprinkles for extra flair if desired.
Peeps Bunny Cupcakes are the ultimate fun and festive treat for Easter! The soft, fluffy texture of the vanilla cupcakes combined with the sweet buttercream frosting and adorable Peeps bunny decoration makes these cupcakes irresistible. They’re simple to make, colorful, and fun to eat, making them a perfect addition to any Easter celebration. These cupcakes will definitely bring smiles to everyone’s face!
Note: More recipes are coming soon!
