Easter Cupcakes

Delight your guests with these festive and moist Easter cupcakes, perfect for the spring season.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

1 1/2 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter softened
1 cup Sugar
2 Eggs
1 tsp Vanilla extract
1/2 cup Milk
2 cups Powdered sugar for frosting
1/4 cup Butter for frosting
1 tsp Vanilla extract for frosting
1-2 tbsp Milk for frosting
a few drops Food coloring for frosting

Equipment

Cupcake Pan
Oven

Method

Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting.
For frosting, beat together butter and powdered sugar. Add milk as needed to reach desired consistency. Divide the frosting into separate bowls and add food coloring to each for a colorful Easter theme.
Frost the cooled cupcakes with the colored frosting, using a piping bag or spatula. Decorate with sprinkles or other festive toppings.

Nutrition

Calories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Feel free to customize the frosting colors and toppings to match your Easter theme!