Easter Cupcakes: the tasty, fun cupcake recipe for your Easter celebration

Total time: 50 Min
Difficulty: Low
Serves: 12 people
By Cookist

For a fun, festive dessert that can feed a crowd, these easy, cute Easter cupcakes are always a winner. With their sweet vanilla flavor, and moist texture, and a tender crumb, Easter cupcakes make a delicious addition to any Easter spread.

The cupcakes are topped with a creamy pale blue chocolate frosting which looks like a colorful bird's nest. This chocolate bird's nest is crowned with a tasty mini chocolate eggs, which make these delicious cupcakes delightfully festive – not to mention a real treat for chocolate and vanilla fans!


How to Make Easter Cupcakes

Whipping up a batch of these easy Easter egg cupcakes is a breeze, and it's a perfect baking project to get your little ones involved with. Grab your mixing bowls and start baking!

Making the Cupcakes 

Your first step to making Easter egg cupcakes is to bake the cupcakes themselves. Mix the dry ingredients in a large bowl. Grab a second bowl and combine the butter, sour cream, sugar, buttermilk, and vanilla until smooth.

Pour the butter mixture into the flour mixture, and mix until the batter is just combined. In a third bowl, beat the egg whites until they form soft peaks. Gently fold them into the cupcake batter – this will help give your cupcakes a lighter-than-air texture. Pour the batter into a muffin tin lined with cupcake liners.

Bake your cupcakes for 15 to 18 minutes at 350F, or until a toothpick inserted into the middle comes out clean and free from crumbs. Put the tin onto a wire rack and let the cupcakes cool completely before decorating.

Making the Frosting

To make the white chocolate frosting, melt the chocolate in the microwave at 20-second intervals. Once melted, let it stand for a few minutes to cool down slightly. Cream the butter and cream cheese until the mixture takes on a light, fluffy texture.

Beat in vanilla and melted chocolate, followed by the sugar. If the frosting is too thick, mix in a tablespoon of milk. You can also add a few drops of food coloring for making a colorful frosting. Transfer the frosting to a piping bag. Once the cupcakes are cool, decorate the cupcakes with the frosting.

Decorating the Easter Egg Cupcakes

To decorate your cupcakes with an Easter theme, gently place a mini egg in the center. The, use a brush to splatter the cupcake topping with melted chocolate. Enjoy!


Easter Cupcakes Decoration Ideas

There are lots of other fun, festive decorations to try. You can make a chocolate bird's nest by shaving a chocolate bar with a vegetable peeler. Then, you simply garnish the frosting with the shavings and place a mini egg in the center.

Make “grass” with coconut flakes and top it with a mini Easter basket, Peeps, candy chicks, bunnies, or lambs.

Easter Cupcakes Flavor Options

While the cupcakes in this recipe are vanilla flavored, you can easily switch up the flavorings to make a variety of different cupcakes.

Instead of vanilla, try using orange essence, lemon essence, berry essence, almond essence, or add some cocoa powder to your cupcake batter.

You can even mix a flavored essence into a chocolate cupcake batter for a heavenly combo that you and your guests will love. Chocolate mint and chocolate orange are always excellent combinations.


Tips for the Best Easter Cupcakes

If you don't have buttermilk, you can substitute whole milk and add a teaspoon of white vinegar. This will help make your cupcakes ultra-fluffy, tender, and moist.

You can substitute Greek yogurt for sour cream.

Add more milk to the frosting as needed to achieve your desired consistency.

Your cupcakes are done baking when a toothpick inserted into the center comes out mostly clean and crumb-free.

You can easily make mini cupcakes with this recipe. Bake mini cupcakes for 9 to 11 minutes.


How to Store Easter Cupcakes

Keep your Easter cupcakes in an airtight container for up to 2 days. For longer storage, place them in the fridge for up to 5 days. Take note, they might dry out slightly.

For longer storage, you can freeze unfrosted cupcakes for up to 2 months.

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for the cupcakes
All-purpose flour
1 2/3 cups
Baking powder
1/2 tsp
Baking soda
1/4 tsp
1/2 tsp
butter, melted
1/2 cup
1 cup
3/4 cup
Sour cream
1/4 cup
pure vanilla extract
2 tsp
Egg whites
for the frosting
white chocolate chips, melted
2/3 cup
Cream Cheese at room temperature
5 ounces
butter at room temperature
3 tbsp
Vanilla Extract
1/2 tsp
Powdered sugar
1 3/4 cups
1 to 2 tbsp
food coloring (optional)
2 drops
for the topping
mini chocolate eggs (like Candbury mini eggs)
24 to 36
small chocolate bar


For the cupcakes

Preheat your oven to 350°F. Line a muffin pan with cupcake liners.

Sift the dry ingredients into a bowl. Whisk to combine. In a second bowl, beat the butter, sugar, sour cream, buttermilk, and vanilla until completely mixed through.

Pour the wet ingredients into the dry ingredients. Beat until just combined.

In a third bowl, whisk the egg whites until they form soft peaks. Fold them into the cupcake batter.

Pour the batter into the cupcake liners.

Make sure to divide the batter evenly between the cupcake liners.

Bake 15 to 18 minutes, then remove from the oven and set on a wire rack to cool completely.

For the frosting

Place the chocolate in a microwave-safe bowl. Heat on low in 20-second intervals until melted, stirring in between each interval. Cool for 2 to 3 minutes.

Cream the butter and cream cheese until light and fluffy. Beat in vanilla and melted chocolate. Gradually add in the sugar. If needed, add in milk.

If you want to make a colored frosting, add a few drops of food gel coloring. Transfer the frosting to a piping bag. Pipe the frosting over the cooled cupcakes.

To assemble

Garnish the frosting with the shavings. Place a mini egg in the center of the shavings.

Shave the chocolate with a vegetable peeler.

Serve and enjoy!


Make sure to use room-temperature ingredients to make your cupcakes.

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