These delightful Easter cupcakes are perfect for celebrating the holiday with a touch of sweetness and charm. They feature moist vanilla cupcakes topped with a creamy buttercream frosting and decorated with fun, festive toppings like pastel-colored sprinkles, mini chocolate eggs, and shredded coconut dyed green to mimic the look of grass. The cupcakes are simple enough to make with kids yet elegant enough for any Easter celebration. These treats will not only look beautiful on your dessert table but also offer a light and fluffy bite that everyone will enjoy.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ 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 buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Food coloring (optional)
For decoration:
- Shredded coconut
- Green food coloring (for “grass”)
- Mini chocolate eggs or jelly beans
- Sprinkles
Instructions:
- Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together 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 ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the milk and vanilla extract and continue to beat until light and fluffy. If desired, add food coloring to tint the frosting in pastel shades.
- Decorate the cupcakes: In a small bowl, mix the shredded coconut with a few drops of green food coloring to resemble grass. Spread the buttercream frosting onto the cooled cupcakes and top with the dyed coconut. Add mini chocolate eggs or jelly beans and sprinkles for a festive finish.
Enjoy your adorable Easter cupcakes!
