Easter Cupcakes with homemade vanilla frosting and topped with chocolate mini eggs are moist, delicious and so easy to make!
Easter Cupcakes
My daughter had a great idea for a new recipe, Easter Cupcakes! They are a wonderful treat for Easter and they are so much fun to make! My daughter could not wait to make them and then eat them! The cupcakes and the frosting are seriously so good! They are so much better than store-bought.
These cupcakes do not have to be just for Easter, they are awesome vanilla cupcakes without the chocolate mini eggs. They would make great birthday cupcakes, holiday cupcakes, or just “I want a cupcake” cupcakes! You can change the color of the frosting with a little food dye, add some sprinkles or just let your creativity fly and make something crazy! You are the creator of your cupcakes so decorate them however you like!
If you do not have professional frosting supplies, you can spread the frosting with a knife, which is what I did in the picture below. You can also put your frosting into a ziplock bag and snip off one of the corners to make a frosting bag and tip. That is what I did in the picture above.
I hope that you enjoy the Easter Cupcakes!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Easter Cupcake Ingredients
Vanilla Cupcakes
- cake flour or all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter – softened
- granulated sugar
- eggs
- pure vanilla extract
- Greek yogurt – I use 2% organic Greek yogurt
- milk – I use 2% organic milk
Vanilla Frosting
- powdered sugar
- unsalted butter – softened
- pure vanilla extract
- milk
Optional
- Cadbury mini eggs to top the cupcakes
How to make Easter Cupcakes
These Easter cupcakes with homemade vanilla frosting are so quick and easy to make!
Cupcakes
Preheat the oven to 350° Fahrenheit. Line a 12 cup muffin pan with cupcake liners and set it aside.
In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In a separate large mixing bowl, using a handheld mixer, beat the butter until smooth and creamy. Add the sugar and beat until creamed together. Add the eggs, greek yogurt, milk, and vanilla extract to the bowl and beat until combined. Add the “dry ingredients” to the bowl with the “wet ingredients” and mix or whisk to combine all the ingredients.
Spoon the batter into the liners and fill them about 3/4 full. Bake at 350 degrees Fahrenheit for 20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting them.
Homemade Frosting
In a large mixing bowl, using a handheld mixer, beat the softened butter until completely smooth and creamy. Slowly add the powdered sugar to the bowl and beat until combined. Finally, beat in the milk and vanilla extract until your frosting is creamy and smooth.
Frost the cupcakes and top with the Cadbury mini eggs for Easter or leave them off for really yummy vanilla cupcakes that are perfect for any occasion. Enjoy!
Easter Cupcakes
Ingredients
Vanilla cupcakes:
- 1 1/2 cups cake flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup Greek yogurt
- 1/2 cup milk
Vanilla frosting:
- 3 cups Powdered Sugar
- 3/4 cup unsalted butter softened
- 1 tablespoon pure vanilla extract
- 2 tablespoons milk
Optional:
- 10 oz. bag of Cadbury mini eggs
Instructions
Vanilla cupcakes:
- Preheat the oven to 350° Fahrenheit. Line a 12 cup muffin pan with cupcake liners and set aside.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together.
- In a separate large mixing bowl, using a handheld mixer, beat the butter until smooth and creamy. Add the sugar and beat until creamed together. Add the eggs, greek yogurt, milk and vanilla extract to the bowl and beat until combined.
- Add the "dry ingredients" to the bowl with the "wet ingredients" and mix or whisk to combine all the ingredients.
- Spoon the batter into the liners and fill them about 3/4 full.
- Bake at 350 degrees Fahrenheit for 20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting them.
Vanilla frosting:
- In a large mixing bowl, using a handheld mixer, beat the softened butter until completely smooth and creamy. Slowly add the powdered sugar to the bowl and beat until combined. Finally, beat in the milk and vanilla extract until your frosting is creamy and smooth.
- Frost the cupcakes and top with the Cadbury mini eggs.
Did you make this recipe?
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If you make these Easter Cupcakes, please leave a comment in the comment section below. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!