easter cupcakes
Celebrate Easter with these delightful and festive cupcakes! Topped with vibrant colors and playful decorations, these cupcakes are perfect for any Easter gathering. They're easy to make and sure to impress.
Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 cupcake pan (12-cup)
- 12 cupcake liners
- 1 measuring cups and spoons
- 1 spatula
- 1 cooling rack
- 1 piping bag with decorative tip (optional)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup whole milk
- 2 tsps baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup vanilla frosting store-bought or homemade
- food coloring various colors for decoration
- assorted Easter-themed sprinkles or edible decorations
Instructions
- Preheat the oven to 350°F (175°C). Line the cupcake pan with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely.
- Once cooled, decorate each cupcake with vanilla frosting using a spatula or piping bag.
- Add drops of food coloring to the frosting and swirl to create a marbled effect if desired. Top with assorted Easter-themed sprinkles or edible decorations.
Notes
For homemade frosting, you can whip together ½ cup of unsalted butter, 2 cups of powdered sugar, and 2 tablespoons of milk until smooth and creamy. Feel free to experiment with different flavors by adding lemon zest or almond extract. Store any leftover cupcakes in an airtight container for up to three days.