Anyone have a really tasty Easter cupcake recipe?

easter cookies
by blese

Question by Holly GoLightly: Anyone have a really tasty Easter cupcake recipe?
I’ve been looking everywhere, all over online, and I can’t find any decent looking cupcakes. Anyone have any good recipes? I’m looking for something simple, like a chocolate or vanilla mixture, with some designs on top – no fruit though – kid cousins in the family are very picky :P

Or if you have cute cookie recipes too, that’d be cool :)

Thanks in advance!

Best answer:

Answer by SpinninJenny
You can use any cake recipe, boxed or made from scratch, to make cupcakes. Most boxed mixes have directions for baking times for cupcakes. If you’re wanting decorating ideas, you can look at the Wilton cake decorating site.

Also, lots of women’s magazines have Easter and spring themed cupcake ideas.

Give your answer to this question below!

Posted by in Easter Cookies and tagged with anyone, Cupcake, Easter, really, Recipe, Tasty | Trackback
  1. Grace S says:

    I know you said you had looked all over online but have you tried wiltons. They are actually a cake decorating company they have tools and books and all. I have alot of their products and they make different kinds of cake pans but I did find this page of easter cupcake ideas. Maybe this will help.

  2. fishineasy says:

    Easter Lemonade Cupcakes

    These cupcakes are really sweet, I would maybe cut out 1/4-1/2 cups of sugar, depending on how sweet the lemonade concentrate is. Also, the cake is quite crumbly, like a muffin – I would consider adding another egg to the mixture.

    3 cups cake flour
    1/2 tsp salt
    1 tsp baking powder
    1/2 tsp baking soda
    1 cup (2 sticks) butter
    1 cup sugar
    1/2 cup + 2 tbsp lemonade concentrate
    3 eggs
    3/4 cup milk
    lemonade frosting (see recipe below)
    1 1/2 – 2 cups sweetened coconut flake
    green food coloring
    48 chocolate candy eggs

    This recipe makes 24 cupcakes.

    Preheat oven to 325F
    Sift flour, salt, baking soda and powder together – set aside.
    In mixer cream butter until smooth, add sugar, cream together. Once creamed add in lemonade concentrate.
    Slowly mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in milk. Batter will be slightly lumpy, but should be smooth (think pancake batter). Divide batter evenly into lined muffin tins and bake for about 20 minutes. Cool in pan for 10 minutes, then transfer to a wire rack until completely cooled. While cupcakes are cooling mix coconut with a few drops of food coloring until desired color is achieved. Once cupcakes are cooled, frost with lemonade frosting, and coat with coconut. Place candy onto the cupcakes and top with bunny toothpicks (I got mine at Walmart).

    Lemonade Frosting
    1 cup (2 sticks) butter
    2 cups powdered sugar, sifted
    2 tbsp lemonade concentrate

    In mixer cream butter, slowly add in sugar and mix until blended. Mix in lemonade concentrate. Add more powdered sugar as needed.

    Sprinkle green colored coconut on top of frosted cupcakes, add a few jelly beans and top with bunny toothpicks.


  3. nocturnal37 says:

    These don’t have fruit or anything although you’re right, most of the ones I found I had some sort of fruit involved. I hope you find one you like! :),,FOOD_9936_24341,00.html,,FOOD_9936_25249,00.html,,FOOD_9936_36089,00.html,,FOOD_9936_36737,00.html,,FOOD_9936_36754,00.html

  4. mebepat says:

    Easter Surprise Cupcakes

    2/3 c Butter or margarine;
    1 c Firmly packed light brown
    3/4 c Sugar
    2 Eggs
    1 ts Almond or vanilla extract
    2 3/4 c Flour
    2 1/2 ts Baking powder
    1 ts Salt
    1 1/4 c Milk
    24 sm Chocolate eggs; unwrapped

    Heat oven to 350@. Grease 24 medium muffin tins or line with paper baking
    cups. Mix butter, sugars, eggs and extract in large mixing bowl til
    blended. Beat on high speed, scraping bowl occasionally, 5 mins. On low
    speed, beat in flour, baking powder and salt alternately with milk. Fill
    muffin cups 1/3 full and place 1 unwrapped chocolate egg in the center of
    each. Top with remaining batter, to 2/3 full. Bake 18 to 20 mins or til top
    springs back when touched. Cool. Frost as desired.

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