Easter Cupcakes
Easter Cupcakes with homemade vanilla frosting and topped with chocolate mini eggs are moist, delicious and so easy to make!
Servings: 12 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.