Easter Cupcake Ideas and Yummy Cupcake Recipes!

• Serves: 12
• Prep Time: 15 min
• Total Time: 60 min

Ingredients

• 1/2 cup (113 grams) unsalted butter room temperature
• 2/3 cup (130 grams) granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon (optional)
• 1 1/2 cups (195 grams) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup (60 ml) milk

Instructions

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.
Recipe by joyofbaking.com

• Serves: 12

Ingredients

• 2 cups (230 grams) confectioners sugar (icing or powdered sugar) sifted
• 1/2 cup (113 grams) unsalted butter room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• Assorted food colors (if desired)

Instructions

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Recipe by joyofbaking.com

• Serves: 30 (2 1/2 dozen)
• Prep Time: 15
• Total Time: 35 + cooling

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 package (3.4 ounces) instant vanilla pudding
• 1 cup water
• 1/2 cup canola oil
• 4 eggs
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1 can (16 ounces) chocolate or vanilla frosting
• Additional miniature semisweet chocolate chips
• optional

Instructions

In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

Nutrition Facts: 1 cupcake (calculated without additional chips) equals 215 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 199 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

• Serves: 24 cupcakes
• Prep Time: 20 min
• Total Time: 40 min

Ingredients

• 1 package (18 1/4 ounces) white cake mix
• 1 container (16 ounces) vanilla frosting
• Flaked coconut (about 1 cup for each desired color)
• McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye
• Candies for decorating
• such as jelly beans or gum drops (optional)

Instructions

Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks. Frost cupcakes.

Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.

Sprinkle frosted cupcakes with tinted coconut. Decorate as desired with candies.

Nutrition Facts: 1 cupcake: Calories: 218; Fat: 10 g; Carbohydrates: 31 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 0 g; Protein: 1 g