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Easter Cupcakes

  • Writer: Doreen Corrigan
    Doreen Corrigan
  • Feb 1, 2020
  • 2 min read


Besides arts and crafts baking is my favorite activity to do with my kids. We all get to reap the sweet rewards from our hard work, while they learn valuable life skills.  Today I’m re-sharing how to make these vanilla easter cupcakes that are fun and festive for Easter.


The Easter egg cupcakes are topped with a trifecta of buttercream frosting, chocolate shavings and Cadbury Mini Eggs. Yes, please!





INGREDIENTS

For the Cupcakes:

  • 1 2/3 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup butter, melted

  • 1 cup sugar

  • 3/4 cup buttermilk, or whole milk

  • 1/4 cup sour cream

  • 2 teaspoons vanilla

  • 2 egg whites

For the Frosting:

  • 1/2 cup unsalted butter, softened

  • 1 1/2 teaspoons vanilla extract

  • 2 teaspoons vanilla

  • 2 tablespoons milk

For the Topping:

  • 1 ounce chocolate

  • 24-36 Cadbury Mini Eggs



INSTRUCTIONS

For the Cupcakes:

  • Preheat oven to 350 degrees F. Line muffin tins with 12 cupcake liners

  • In a mixing bowl, combine flour, baking powder, baking soda, and salt.

  • In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.

  • With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.

  • Spoon batter into cupcake liners. Bake for 15-18 minutes until toothpick comes out clean.





For the Frosting:

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes until smooth.

  •  

 Spoon the frosting into a piping bag and frost each cupcake in a circle motion working from the edges of the cupcake to the center.

 

For the Topping:

  • Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.

  • Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.





x Doreen

 
 
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