Easter Cupcakes

Every spring, as flowers bloom and the sun shines a little brighter, I find myself craving something sweet to share with family and friends. That’s when I whip up a batch of Easter Cupcakes. These delightful treats are perfect for celebrating the season, bringing color and joy to any gathering. I remember the first time I made these cupcakes; my kitchen smelled like a bakery, and I couldn’t wait to see the smiles on everyone’s faces as they took that first bite. With their fluffy texture and vibrant toppings, Easter Cupcakes are more than just desserts—they’re little pieces of happiness that remind us of the joy of sharing and celebrating together.

What to Buy for Easter Cupcakes

When it comes to baking Easter Cupcakes, choosing the right ingredients is key to achieving that moist, fluffy texture and irresistible flavor. Each component plays a vital role in creating a delightful experience, from the cake base to the frosting and decorations. Here, I’ll break down the essential ingredients that make these cupcakes stand out.

• 3 large eggs – Eggs add moisture and richness to the batter, helping create a light and fluffy texture.
• 3/4 cup sour cream – Full-fat sour cream enhances the moisture and provides a subtle tang that balances sweetness.
• 3/4 cup vegetable oil – Oil helps keep the cupcakes moist and tender, ensuring a delightful bite every time.
• 2 teaspoons vanilla extract – Pure vanilla extract adds a warm, sweet flavor that enhances the overall taste of the cupcakes.
• 1 (15.25-ounce) package super moist yellow cake mix – The base for our cupcakes, pre-made cake mix simplifies the process while still yielding delicious results.
• 1 (3.4-ounce) package instant vanilla pudding mix – This adds extra moisture and a velvety texture to the cake.
• 1/2 cup water – Water helps to hydrate the dry ingredients, ensuring a consistent batter.
• 1/2 cup unsalted butter – Room temperature butter adds richness and flavor to the frosting.
• 1 (8-ounce) package cream cheese – Full-fat cream cheese creates a rich and creamy frosting that beautifully complements the cupcakes.
• 1/2 teaspoon vanilla bean paste – This enhances the vanilla flavor and gives the frosting a beautiful speckled appearance.
• 1/8 teaspoon salt – A pinch of salt enhances the sweetness and balances flavors.
• 3 cups powdered sugar – Powdered sugar is the key ingredient for our creamy frosting, providing the perfect sweetness.
• 2 cups sweetened shredded coconut – Toasted coconut adds a delightful crunch and tropical flavor to the cupcakes.
• 1 bag M&M’s Speckled Easter Eggs Candy – These colorful candies make the perfect festive topping for our cupcakes!

How to Cook Easter Cupcakes

Making Easter Cupcakes is a delightful experience. Follow these simple steps, and you’ll have a batch of fluffy, festive cupcakes ready to share in no time!

1. Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. I always use vibrant liners to give my cupcakes that extra pop! This batter should yield about 24 cupcakes, so make sure you have enough liners ready.
2. In a large bowl, whisk together the large eggs using a fork. You want to ensure they are fully mixed before adding anything else. It’s such a satisfying step to whisk the eggs until they’re frothy.
3. Add in the sour cream, vegetable oil, and vanilla extract. Stir everything until it’s completely combined. You’ll notice the batter will start to become creamy and smooth—this is a great sign!
4. Now, add in the super moist yellow cake mix and instant vanilla pudding mix. Stir it a few times just to moisten the dry ingredients. It’s okay if it’s not perfectly smooth at this point; we don’t want to overmix!
5. Pour in the water and mix until just combined. The batter will become thicker and richer, which is what we’re aiming for. Make sure there are no dry patches, but don’t overdo it.
6. Fill each cupcake liner about three-quarters full. This ensures they have enough room to rise without overflowing. I like using a scoop for even distribution—makes it easy!
7. Carefully place the cupcake pan in the center of the oven. Bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them; you want a lovely golden color.
8. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for 5 to 10 minutes. This helps them set but make sure to transfer them to a wire cooling rack to cool completely.
9. While the cupcakes are cooling, prepare your toasted coconut. Place the sweetened shredded coconut in a large skillet over medium heat. Stir constantly until the coconut is mostly golden brown. It smells divine as it toasts!
10. Now, let’s make the frosting! Using a hand mixer, cream together the room-temperature unsalted butter and cream cheese on medium-high speed until completely smooth. You want it to be fluffy and creamy.
11. Add the vanilla extract and salt to the mixture and mix well. With the mixer running on low speed, gradually add in the powdered sugar. Beat until well blended and smooth. If it’s too thick, add a touch of water to loosen it up.
12. Chill the frosting while the cupcakes finish cooling. This will make it easier to spread.
13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. I love using a spatula for this—it creates a lovely swirl on top!
14. Sprinkle about 2 tablespoons of the toasted coconut over each cupcake, gently pressing it down to help it stick. This adds a beautiful texture and flavor.
15. Finally, place a little bit of frosting on the bottom of each M&M and press it into the center of the cupcake. Add three M&M’s on each cupcake for that perfect festive touch!

Recipe Variations about Easter Cupcakes

If you’re looking to switch things up or get creative with your Easter Cupcakes, here are some fun ideas to consider:

• Flavor Twist: Experiment with different cake mixes like chocolate or lemon for a unique flavor profile.
• Frosting Fun: Try using different frosting flavors, such as chocolate cream cheese or whipped vanilla.
• Healthier Options: Consider using Greek yogurt in place of sour cream for a lighter version.
• Decoration Varieties: Swap the M&M’s for other candies like jelly beans or sprinkles for a fun twist.
• Mini Cupcakes: Make mini versions for bite-sized treats that are perfect for parties.
• Gluten-Free Version: Use a gluten-free cake mix to accommodate dietary restrictions.
• Seasonal Themes: Decorate according to different holidays, using appropriate colors and themes!

Serving This Easter Cupcakes

Serving Easter Cupcakes can be just as fun as making them! Here are some ideas to enhance your cupcake experience:

• Perfect Pairings: Serve these cupcakes alongside refreshing spring beverages like lemonade or iced tea for a refreshing treat.
• Occasions: These cupcakes are ideal for Easter brunch, spring picnics, or any festive gathering.
• Storage Tips: Store any leftover cupcakes in an airtight container in the fridge for up to 3 to 4 days to maintain freshness.
• Party Platter: Arrange your cupcakes on a decorative platter for a stunning centerpiece at your table.
• Seasonal Themes: Add themed decorations like edible flowers or pastel sprinkles to enhance the festive look.
• Portion Control: For larger gatherings, consider making mini versions for easier serving and enjoyment.
• Gift Idea: Package a few cupcakes in a cute box and share them as a sweet gift with neighbors or friends!

FAQ

Conclusion

Easter Cupcakes are not just a dessert; they’re a celebration of spring and togetherness. Their light, fluffy texture paired with the rich frosting makes them a beloved treat for all ages. I encourage you to try your hand at making these delightful cupcakes this season. You’ll find that they’re not only simple to make but also a joy to share with your loved ones. Grab your ingredients and get baking!

Easter Cupcakes

The ultimate spring treat, Easter Cupcakes are delightfully fluffy and topped with a rich cream cheese frosting. Perfectly festive for any gathering, these easy-to-make cupcakes will satisfy your sweet tooth and impress your guests. Make them for Easter celebrations or any springtime occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 24 cupcakes

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs
• 3/4 cup sour cream full-fat
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (15.25-ounce) package super moist yellow cake mix
• 1 (3.4-ounce) package instant vanilla pudding mix dry
• 1/2 cup water
• 1/2 cup unsalted butter at room temperature
• 1 (8-ounce) package cream cheese full-fat, at room temperature
• 1/2 teaspoon vanilla bean paste or use 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 cups powdered sugar
• 2 cups sweetened shredded coconut
• 1 bag M&M’s Speckled Easter Eggs Candy

Equipment

• Cupcake pan with liners
• Large Skillet
• Hand mixer

Method

 

1. Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. This recipe makes 24 cupcakes. Set aside.
2. In a large bowl, whisk together the large eggs using a fork. You want to ensure they are fully mixed before adding anything else.
3. Add in the sour cream, vegetable oil, and vanilla extract. Stir everything until it's completely combined. You’ll notice the batter will start to become creamy and smooth—this is a great sign!
4. Now, add in the super moist yellow cake mix and instant vanilla pudding mix. Stir it a few times just to moisten the dry ingredients.
5. Pour in the water and mix until just combined. The batter will become thicker and richer, which is what we’re aiming for.
6. Fill each cupcake liner about three-quarters full. This ensures they have enough room to rise without overflowing.
7. Carefully place the cupcake pan in the center of the oven. Bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for 5 to 10 minutes.
9. While the cupcakes are cooling, prepare your toasted coconut. Place the sweetened shredded coconut in a large skillet over medium heat. Stir constantly until the coconut is mostly golden brown.
10. Now, let’s make the frosting! Using a hand mixer, cream together the room-temperature unsalted butter and cream cheese on medium-high speed until completely smooth.
11. Add the vanilla extract and salt to the mixture and mix well. With the mixer running on low speed, gradually add in the powdered sugar.
12. Chill the frosting while the cupcakes finish cooling. This will make it easier to spread.
13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
14. Sprinkle about 2 tablespoons of the toasted coconut over each cupcake, gently pressing it down to help it stick.
15. Finally, place a little bit of frosting on the bottom of each M&M and press it into the center of the cupcake. Add three M&M’s on each cupcake for that perfect festive touch!

Notes

• Nutrition Note: Nutritional information may vary slightly, depending on the brand of cake mix used.
• Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 to 4 days.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.