Easter Cupcakes

Easter Cupcakes


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Create these cupcakes just in time for spring with delicious icing and white cake! Use a piping bag to make the frosting look like grass and top with candy eggs.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12 servings


  • Cupcakes:
  • 1 C. flour
  • 3/4 C. sugar
  • 1 1/2 tsp. baking powder
  • 3 Tbsp. butter, softened
  • 1/2 C. whole milk
  • 1 large egg
  • 1/4 tsp. pure vanilla extract
  • Icing:
  • 10 drops green food coloring
  • 1/2 C. butter, softened
  • 3 C. powdered sugar
  • 1/4 tsp. vanilla
  • 3 Tbsp. milk

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Preheat the oven to 325 degrees and prepare the muffin cups. Mix the flour, sugar, baking powder, a dash of salt, and butter with a mixer until smooth. Slowly add the milk until incorporated. Combine the egg and vanilla in another bowl and pour into the flour mixture while stirring. Spoon the batter into the muffin cups and bake for 25 minutes. Cool on a wire rack. For the icing combine the butter, vanilla, powdered sugar, and milk. Once the mixture is smooth, add the vanilla and food coloring. Use a piping bag to create a grass texture on each cupcake and top with candy eggs if desired.

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