Easy Festive Easter Cupcakes
Celebrate Easter with these adorable Vanilla Cupcakes! Light, fluffy, and topped with colorful swirls of buttercream, they’re the perfect festive treat for springtime gatherings.
Nothing says Easter like pastel-colored sweets, and these Vanilla Cupcakes are just the thing to brighten up your dessert table! With a soft and buttery vanilla base and a creamy, colorful frosting, they’re as fun to make as they are to eat. Whether you’re baking with kids, hosting a spring brunch, or just want a festive treat, these cupcakes are a must-try.
Need more party apps and snacks? Be sure to try this easy cream cheese corn dip, smoked salmon dip, the best crockpot spinach artichoke dip, or my 5 minute whipped feta dip.
Ingredients Needed
For the Cupcakes:
- Butter: Allow the butter to soften at room temperature to make mixing easier.
- Sugar: Sweetens and helps the cupcakes stay light and fluffy.
- Egg: Provides structure and moisture.
- Vanilla Extract: Enhances the classic flavor.
- All-Purpose Flour: The base ingredient for a soft and tender crumb.
- Baking Powder: Gives the cupcakes a light and airy texture and helps them to rise.
- Milk: Adds moisture to create a smooth batter.
For the Frosting:
- Butter: The base for a rich, creamy frosting.
- Powdered Sugar: Sweetens and thickens the icing.
- Food Gel Coloring: These work way better than the liquid kind. Plus, you can use less and get the most vibrant color.
- Sprinkles.
- Milk (Optional): Only use if needed if the frosting gets too thick.
How to Make Homemade Easter Cupcakes
Preheat the oven to 350°F and line a muffin tin with cupcake liners. In a bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing well. Gradually incorporate the flour and baking powder, then stir in the milk until smooth.
Spoon the batter into the lined muffin tin, filling each cup halfway.
Place in the oven and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Beat the softened butter until creamy and fluffy. Slowly add the powdered sugar, mixing until smooth. If needed, add a teaspoon of milk to reach the desired consistency. Divide the icing into three bowls and add a drop of food gel coloring to each. Mix well until evenly colored.
Transfer each colored frosting into separate piping bags with a star nozzle. Pipe the frosting onto the cooled cupcakes in a swirl pattern.
Add the sprinkles on top and you are ready to serve!
How to Store
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cupcakes sit at room temperature for 10–15 minutes before serving.
Substitutions and Variations
- Store Bought: If you want to skip the process of making the cupcakes from scratch, simply use a store bought mix and decorate.
- Add Citrus Flavor: Mix in a teaspoon of lemon or orange zest for a fresh twist or use citrus extracts.
Tips for Making
- For extra fluffy cupcakes, make sure the butter is fully softened before mixing.
- Use gel food coloring instead of liquid for more vibrant pastel hues.
- To create a multicolor swirl effect, spoon different frosting colors side by side into the same piping bag before piping.
- If you don’t have a piping bag, transfer the frosting to a Ziploc and snip the tip.
Common FAQs
Make sure your butter is fully softened and sift the powdered sugar before mixing to prevent lumps.
Yes! Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before decorating.
Easy Spring Easter Cupcakes
Ingredients
Ingredients:
- For the cupcakes:
- ¼ cup butter softened
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp milk
For the frosting:
- ⅓ cup softened butter
- 1 cup powdered sugar
- Gel food coloring
- ¼ cup sprinkles
- 1 tsp milk optional
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, cream together the softened butter and sugar until fluffy. Add the egg and vanilla extract, mixing well. Gradually add the flour and baking powder, then stir in the milk until smooth.
- Spoon the batter into the lined muffin tin, filling each cup halfway.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Beat the softened butter until creamy. Gradually mix in the powdered sugar, adding a teaspoon of milk if needed for the right consistency.
- Divide the frosting into three bowls, adding a drop of food coloring to each. Mix until evenly colored.
- Transfer the colored icing into piping bags with a star nozzle. Pipe onto the cooled cupcakes and finish with sprinkles.
