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Easy Spring Easter Cupcakes

These Vanilla Cupcakes for Easter are light, fluffy, and topped with colorful swirls of creamy frosting. Perfect for celebrating spring, they’re easy to make and fun to decorate!
Print Recipe
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

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.
Servings: 6