Easter Cupcakes

It's Easter baking time!! 

SO. ready. 

Had SO much fun making these bright pastel cupcakes! Super easy vanilla cupcake and vanilla buttercream flavored with a bit of cream cheese. Perfect for Easter celebrations or ANY day you need to celebrate the fact that SPRING is coming! 

 Recipe below! 

I tried a new vanilla cupcake recipe for these – adapted slightly from Two Sugar Bugs’ ‘Simply Vanilla Cupcakes’ recipe! Check out Tasia’s site; she is an amazing lady with a beautiful blog! 

Vanilla Cupcakes:

1 cup butter, melted and cooled 
3 cups all purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
2 cups granulated sugar 
5 large eggs 
1 T pure vanilla extract 
1 cup milk - I used whole milk 
1/2 cup sour cream

Instructions:

First – melt your unsalted butter and set aside to cool. This ensures it won’t be too warm and cook your eggs when you add it! 
Preheat your oven to 350 degrees F.  Prepare 24 muffin tins with cupcake liners.  Set aside.

In a large bowl, whisk together the all purpose flour, baking powder, baking soda and salt.  Set aside. 
In a medium bowl, whisk sugar, eggs, vanilla extract, milk and sour cream until well combined.  Add the cooled melted butter and whisk again until well combined.

Add flour mixture to the wet ingredients and mix until just combined.  You want to be careful not to over mix the batter.  The batter will be quite thick.

Divide the batter evenly between the cupcake liners.  They should be about 2/3 full.  Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean. 
Allow to cool completely before frosting.

Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt
Save and add later - 2-3 drops each green, red, yellow and orange (or red + yellow) food coloring 
Additional supplies
2 large / 2 small piping bags/tips (or you could just clip the end of the bag and not bother with a tip) 
1-2 tablespoons small pearlized sprinkles 

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined. Divide into 4 bowls (or as many as you need to make the colors you want) and color one green, one yellow, one pink, and one orange. 

I opted to fill to my cupcakes - I added a bit of extra vanilla into one of my frosting colors for some extra vanilla kick. Optional but recommended! Make sure to wait until the cupcakes are cool to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip,   or....you can do what I do and cut a bit of the center out with a plastic knife. Up to you. I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers.  Pipe your filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.

Pipe in large swirls onto your cupcakes (or however you feel like icing them).  Decorate the top of each frosting swirl with a few pearl sprinkles if you'd like! 

Done and done! Enjoy!

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo! 

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