A vanilla Easter cupcake with yellow frosting on a stand and garnished with pastel coloured candy, toasted coconut surrounded by a yellow flower, cupcakes and candy.
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5 from 1 vote

Easter Cupcakes

These Easy Vanilla Easter Cupcakes are fluffy and super fun to make!  They have a simple vanilla cake base and are topped with a buttercream frosting, toasted coconut and pretty pastel coloured chocolate candy.  Even the Easter bunny would approve!
Course Dessert
Cuisine American, Canadian
Keyword easter candy, easter recipe ideas
Prep Time 10 minutes
Cook Time 18 minutes
Cooling 30 minutes
Total Time 58 minutes
Servings 12 cupcakes
Calories 343kcal
Author Dawn - Girl Heart Food

Ingredients

Easter Cupcakes

  • 1.5 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter -softened at room temperature
  • 1/2 cup sugar
  • 2 eggs -I used large
  • 1.5 tsp pure vanilla extract
  • 3/4 cup milk -I used 2%
  • baking spray -to grease cupcake liners

Buttercream Frosting

  • 1/2 cup unsalted butter -softened at room temperature
  • 2 cups icing sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp milk -I used 2%
  • yellow gel food colouring -optional, to desired colour

Garnish

  • 1/3 cup unsweetened shredded coconut -toasted. See note below.
  • leftover Easter candy -mini eggs or similar, about 3 per cupcake so 36 in total

Instructions

  • Preheat oven to 350F. In a bowl combine flour, baking powder, baking soda and salt.  Stir to combine and lay to one side.
  • In a stand mixer, blend sugar with butter until smooth, about 2 minutes.  Add eggs, one at a time.  Then add vanilla and mix to combine.  
  • To butter mixture add about half the flour mixture and half the milk and blend.  Repeat with remaining flour and milk until blending, about 1-2 minutes.
  • Place cupcake liners in a 12 capacity tin and spray with baking spray.  Distribute mixture among liners, about 2/3 full.  Bake for 18 minutes or until wooden skewer comes out clean when inserted.  Let cool for about 5 minutes before removing and letting cool completely before frosting.
  • Spoon (or pipe) frosting over COOLED cupcakes.  Sprinkle with toasted coconut and top with candy (about 3 per cupcake).  Enjoy!

Buttercream Frosting

  • In a stand mixer mix butter with one cup of icing sugar. Add additional cup of icing sugar and mix until smooth. Add vanilla extract and milk and blend until smooth. Spoon over cupcakes or pipe using piping bag.

Notes

To toast coconut, place on a parchment lined baking sheet and bake about 3-4 minutes until golden brown.  Watch because it can brown quickly.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 343kcal | Carbohydrates: 42g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 123mg | Potassium: 106mg | Sugar: 29g | Vitamin A: 535IU | Calcium: 49mg | Iron: 1mg
Nutrition Facts
Easter Cupcakes
Amount Per Serving
Calories 343 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 69mg23%
Sodium 123mg5%
Potassium 106mg3%
Carbohydrates 42g14%
Sugar 29g32%
Protein 3g6%
Vitamin A 535IU11%
Calcium 49mg5%
Iron 1mg6%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.