If you want sweet and pretty Easter cupcakes for your brunch table, these sure do fill the request! They're vanilla with buttercream that can be dyed in any pastel color you want and mini eggs. You can make homemade cupcakes or use a purchased cake mix if in a hurry.
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Easter dessert
This is a sparkling way to spruce up your holiday table.
I use my vanilla butter cake recipe for the cupcakes, the same one I use for these old-fashioned vanilla cupcakes.
Then a simple tinted buttercream in beautiful aqua is used as the frosting, which you can vary according to your Easter colors or preferences. Any pastel color works.
You can control the sweetness level, experiment with different decorating techniques and decorations, such as sprinkles and candies or shredded coconut below the mini eggs, and turn baking into a fun family activity (kids love them!). Plus, homemade cupcakes always taste fresher and more flavorful than store-bought alternatives.
It's a great treat that joins the ranks with the colorful Easter puppy chow and the very popular brownies with mini eggs.
Testing Notes
Cake batter: Though I'm all for recipes from scratch, you can use cake mix to make the small cakes. The central part here is the Easter decor and cuteness. You can also use a chocolate cake recipe instead of vanilla.
Frosting color: Any pastel shade works for Easter. I used aqua by adding a few drops of blue, but light pink and light green are also favorites.
Type of food dye: For this American buttercream, I like gel food dyes that tend to be water-based. They're easy to add in small quantities, which is key for achieving pastel colors.
Make ahead: The cupcakes can be kept refrigerated for several days or frozen for a month. Always cover them well (I use plastic wrap and Ziploc bags or airtight containers) to prevent dryness. The buttercream can be kept in the fridge in an airtight container or the piping bag you'll use for a week. Make sure you wrap the bag in plastic to avoid dryness.
Steps to make the vanilla cupcakes
This is a butter cake, similar to a pound cake, so the batter is pretty straightforward for this type of cake.
Sift the flour mixture
It's essential as it incorporates air and builds on the creaming step to get a fluffy, tender cake crumb.
Use a spatula
Scrape the sides of the bowl regularly as you make the batter to ensure it's well integrated.
Also, even if you use an electric mixer, end with a spatula to make sure no flour spots remain in the bottom of the bowl.
Scoop portions
Using a large cookie scoop is the easiest way to divide the batter more evenly. And usually make less of a mess while doing so.
Don't fill over ¾ of the paper liner's capacity to prevent overflow.
Colored buttercream
It's very easy to make and lasts for a week in the fridge.
Another flavor option is the white chocolate buttercream. But be careful because you'll need oil-based food dyes due to the chocolate (as opposed to water-based).
Choose your color
Add a very small amount at the beginning and see how it goes. It's easier to add more but not the other way.
Use blue for aqua or light blue and red for pink.
Assembly
Even if piping is not your forte (it sure isn't mine!), it's pretty easy to frost these cupcakes.
Piping or pastry bag: I use disposable large pastry bags because they're fuss-free, and regular ones can be a pain to wash. I sometimes reuse disposable ones twice. If you have leftover buttercream, you can keep the bag in the fridge for a week, sometimes more.
Piping tips: There are two that I constantly reach for that are great for beginners: the round tip and the star tip. You can buy a decorating piping tip set that includes the most common ones.
Pipe or spoon?
Even though piping is prettier and usually makes for a more stunning cupcake, you can get great results by spooning buttercream, smoothing the sides and making an indentation at the top to place the eggs.
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Easter Cupcakes (with buttercream and mini eggs)
Ingredients
Vanilla cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
Buttercream frosting:
- ¾ cup unsalted butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 ½ tablespoons heavy cream
- 1 teaspoon vanilla extract
- blue or aqua gel food coloring
- mini pastel chocolate eggs, for decorating
Instructions
Make the cupcakes:
- Preheat the oven to 350°F (180°C). Line a cupcake or muffin pan with paper liners.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt. Set aside.
- In a large bowl, cream ½ cup unsalted butter, gradually adding ¾ cup sugar and beating until light and fluffy, 2 or 3 minutes.
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Alternate adding dry ingredients in 2 parts and ½ cup milk, starting and ending with dry ingredients. Mix to integrate well but don't overmix or the cupcakes will be tough.
- Divide the batter evenly into cupcake liners, filling each about ¾ full.
- Bake for about 20 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Let cool in the pan for 5-10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Make the buttercream:
- In a large mixing bowl, beat ¾ cup unsalted butter until creamy, about 2 minutes.
- Gradually add 2 cups powdered sugar, integrating well. Stir in 1 ½ tablespoons heavy cream and 1 teaspoon vanilla extract.
- Add a few drops of blue or aqua gel food coloring (I like gel food dyes), mixing until you reach a robin's egg shade. Don't add too much from the start, or you'll not get a pastel color. Use a piping bag to pipe or a spoon to spread the buttercream onto the cooled cupcakes.
- Place a few mini pastel chocolate eggs on top of each cupcake and serve.
Annie says
Absolute perfection! They turned out so yummy!
Paula Montenegro says
So happy to know this Annie!