There’s truly no better way to capture the playful spirit of Spring celebrations than with the Easter Cupcakes Recipe. Light, fluffy vanilla cupcakes topped with the dreamiest pastel buttercream are made for sharing with family and friends, and every bite is a burst of color and old-fashioned fun. Whether you’re baking with little ones or whipping up treats for a grown-up gathering, this recipe brings joy to every occasion and doubles as an edible centerpiece on your holiday table. Let’s turn your kitchen into the heart of Easter with this tried-and-true Easter Cupcakes Recipe!

Ingredients You’ll Need

This Easter Cupcakes Recipe keeps things wonderfully simple – each ingredient plays a starring role in giving the cupcakes their signature flavor, fluffy crumb, or cheerful look. Stock up on the essentials and don’t forget your favorite sprinkles and mini eggs for that irresistible finishing touch!

All-purpose flour: Provides structure and a light, tender bite to your cupcakes.
Baking powder: Adds lift, creating that perfect domed bakery-style top.
Salt: Just a touch balances the sweetness and brings out other flavors.
Unsalted butter (for cupcakes and frosting): Gives richness and a beautiful base for a smooth frosting.
Granulated sugar: Sweetens the crumb and helps lock in moisture.
Large eggs: Bind everything together, adding moisture and a hint of richness.
Vanilla extract (for cupcakes and frosting): Brings classic, comforting notes to both cake and icing.
Milk: Loosens the batter just right, ensuring soft, light cupcakes.
Pastel sprinkles or mini chocolate eggs: Essential for festive decoration and a pop of color.
Powdered sugar (for frosting): Creates that irresistibly silky, fluffy texture in your icing.
Milk or cream (for frosting): Adjusts frosting consistency – cream if you want it extra luscious.
Food coloring (optional): Perfect for tinting your frosting in lovely springtime hues.

How to Make Easter Cupcakes Recipe

Step 1: Prep Your Tools and Oven

Let’s get ready to bake! Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with colorful cupcake liners. This step sets the stage for both even baking and hassle-free cleanup, so you can focus on the fun parts—frosting and decorating.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Doing this first ensures their magic—especially the baking powder—gets evenly distributed, meaning consistent rise and tender crumb in every cupcake from your Easter Cupcakes Recipe.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step is all about adding air and creaminess to the batter, and the scent is absolutely heavenly. Use a hand mixer or stand mixer if you have one to make the job easier!

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing just until each is incorporated, then stir in the vanilla. This makes for a silky batter and infuses every cupcake with classic homemade flavor—the kind memories are made of.

Step 5: Combine Dry and Wet Ingredients

Add the dry ingredients in two parts, alternating with the milk. Start and finish with the flour mixture, gently mixing just until combined. This keeps your cupcakes light and avoids over-mixing, which can make them dense instead of fluffy.

Step 6: Fill and Bake

Scoop the batter evenly into your prepared liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like sweet springtime magic!

Step 7: Cool Down

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This waiting game is important—if they’re too warm, the frosting will slip right off.

Step 8: Make the Buttercream Frosting

In a fresh bowl, beat the softened butter until smooth. Add powdered sugar gradually, then vanilla and milk (or cream) until the frosting is ultra-fluffy and easily spreadable. If you’re feeling festive, blend in a drop or two of pastel food coloring for that signature Easter look.

Step 9: Decorate with Joy

Once the cupcakes are completely cool, frost generously using a piping bag or an offset spatula. Let your creativity shine by topping each cupcake with pastel sprinkles, mini chocolate eggs, or even edible Easter grass for a nest-like effect. The most fun part of making the Easter Cupcakes Recipe is truly the decorating!

How to Serve Easter Cupcakes Recipe

Garnishes

For a truly festive touch, go all out with the garnishes! Classic pastel sprinkles, crisp mini chocolate eggs, and edible Easter grass are crowd-pleasers that make each cupcake a mini work of art. Let little helpers get in on the action, or challenge yourself to pipe intricate designs—swirls, flowers, or bunny faces look picture-perfect on your Easter Cupcakes Recipe.

Side Dishes

Pair these cupcakes with a light fruit salad or a refreshing lemonade during your Easter brunch. For a more decadent spread, serve alongside chocolate-dipped strawberries or a platter of cheese and crackers. The cupcakes are sweet stars, but savory or citrusy sides help balance out the treat.

Creative Ways to Present

Display your Easter Cupcakes Recipe on a tiered cupcake stand, nestling each cupcake among colorful Easter grass for an adorable centerpiece. Or, set up a DIY cupcake decorating station at your gathering, complete with bowls of different sprinkles and candies—the kids (and adults!) will love to personalize theirs. You could even package a few cupcakes in clear gift boxes tied with a ribbon for the cutest party favors ever.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftover cupcakes, store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them, but let them come to room temperature before serving for the best flavor and softness.

Freezing

The Easter Cupcakes Recipe is very freezer-friendly! Freeze unfrosted cupcakes tightly wrapped for up to 2 months. When you’re ready to serve, thaw them overnight in the fridge and then frost and decorate as usual. I recommend storing the frosting separately for best results, since buttercream tends to freeze beautifully as well.

Reheating

For that fresh-from-the-bakery taste, let refrigerated or thawed cupcakes sit at room temperature for 30 to 60 minutes before serving. If you like a slightly warm cupcake, a few seconds in the microwave is all you need—just skip heating if they’ve already been frosted and decorated, as this can make the icing melt.

FAQs

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour will make your cupcakes even more tender and soft, though the classic Easter Cupcakes Recipe works beautifully as written with all-purpose flour. Just remember, cake flour is a little lighter, so your cupcakes may be extra delicate.

How do I get pastel colors in my frosting?

Add just a drop or two of pastel gel food coloring to your buttercream frosting, mixing thoroughly to achieve soft, pretty shades. Divide the frosting and tint each batch a different color for that classic Easter rainbow effect!

Can I make the Easter Cupcakes Recipe gluten-free?

Yes, you can! Simply substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. As always, keep in mind to check your other ingredients for gluten, especially decorations if allergies are a concern.

Why are my cupcakes sinking in the middle?

This is often a sign of underbaking or too much leavening, which can cause the cupcakes to rise quickly and collapse. Make sure to bake until a toothpick comes out clean and measure your baking powder carefully for the perfect outcome every time.

Can I double the recipe for a larger crowd?

Definitely! The Easter Cupcakes Recipe doubles easily—just bake in batches or use multiple muffin tins. Watch your bake time, as you may need to rotate pans for even baking, especially if your oven is on the smaller side.

Final Thoughts

Baking the Easter Cupcakes Recipe is one of the most joyful ways to spread cheer at your next spring celebration. They’re as fun to make as they are to eat, and the sight of a plateful of pastel-topped cupcakes will bring smiles all around. Give this recipe a try and see how quickly it becomes a cherished part of your Easter tradition!

Easter Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Celebrate Easter with these delightful Easter Cupcakes! These vanilla cupcakes are tender and moist, topped with a creamy frosting and colorful decorations. Perfect for spring gatherings and holiday celebrations.

Ingredients

Scale

Cupcake Batter:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
Pastel sprinkles or mini chocolate eggs for decoration

Frosting:

1 cup unsalted butter, softened
3½ cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons milk or cream
Food coloring (optional – pastel colors)

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Instructions

Preheat oven and prepare cupcake tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Prepare batter: In a large bowl, cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk. Mix until combined.
Bake cupcakes: Divide batter into liners and bake for 18-22 minutes. Cool on a wire rack.
Make frosting: Beat butter, add powdered sugar, vanilla, and milk. Add food coloring if desired.
Decorate cupcakes: Frost cooled cupcakes and decorate with sprinkles, mini eggs, or Easter grass.