17 Adorable Easter Cupcake Recipes to Sweeten Your Celebration

Looking to add some fun to your Easter celebrations? Easter cupcakes are a delightful twist on the traditional dessert, featuring bright colors and festive decorations that capture the spirit of the holiday. Whether you’re hosting a family gathering or just treating yourself, these cupcakes are sure to bring a smile to everyone’s face!

Pastel Swirl Easter Cupcakes

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These pastel swirl Easter cupcakes are a delightful treat that bring a touch of spring to your celebrations. With their soft vanilla flavor and creamy frosting, they offer a sweet bite that everyone will love. The colorful swirls create a cheerful look, making them perfect for Easter gatherings.

Making these cupcakes is simple and fun! You only need a few basic ingredients and some colorful frosting to create a beautiful display. They’re great for getting kids involved in the kitchen, too!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Food coloring (pastel colors)
• 2 cups frosting (store-bought or homemade)
• Mini decorative candies (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a large bowl, mix the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk until everything is well blended.
4. Divide the batter into separate bowls. Add different food coloring to each bowl and mix until you reach the desired pastel shades.
5. Spoon the different colored batters into the cupcake liners, swirling them together for a marbled effect.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
7. Once cooled, frost the cupcakes using a piping bag for a nice swirl. Top with mini decorative candies if desired.

Robin’S Egg Cupcakes

Robin’s Egg Cupcakes are a delightful treat perfect for Easter celebrations. These fluffy chocolate cupcakes are topped with creamy blue frosting and a chocolate egg, making them look just like little nests. They have a rich, chocolatey flavor paired with a sweet, buttery frosting, creating a tasty combination that everyone will love.

This recipe is easy to follow and requires simple ingredients, so even beginner bakers can join in on the fun. Making these cupcakes is a great way to get into the holiday spirit and share sweet treats with friends and family!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups blue frosting
• 12 chocolate eggs for decoration

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, mix the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar until well combined.
3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until smooth and well combined.
4. Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
5. Once cooled, use a piping bag to swirl the blue frosting on top of each cupcake. Place a chocolate egg in the center of each frosted cupcake for a lovely finishing touch.

Carrot Patch Cupcakes

These Carrot Patch Cupcakes are a fun and tasty treat for Easter! They have a moist, spiced carrot cake base that is light and fluffy, topped with rich cream cheese frosting. The combination of flavors makes them delightful to eat.

Making these cupcakes is straightforward and enjoyable. They are perfect for kids and adults alike. You can even get creative with decorations, making them a festive addition to any Easter celebration. Let’s dig into the recipe!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup grated carrots
• 1/2 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Chocolate crumbs (for decoration)
• Carrot-shaped candies (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together oil, brown sugar, granulated sugar, eggs, grated carrots, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
6. While the cupcakes cool, prepare the frosting by beating cream cheese, powdered sugar, and vanilla until smooth.
7. Once the cupcakes are cool, frost them generously. Sprinkle chocolate crumbs on top and place a carrot-shaped candy for decoration.

Lemon Raspberry Nest Cupcakes

Lemon Raspberry Nest Cupcakes are a delightful treat that balances the tartness of lemon with the sweetness of raspberries. These cupcakes are not only yummy but also look festive, making them perfect for Easter celebrations. The combination of flavors will make your taste buds dance, and they are simple enough for bakers of all skill levels to create.

The cupcakes feature a light lemon flavor, topped with fresh raspberries and a unique nest made from shredded coconut. This fun design adds a playful touch, especially with chocolate eggs nestled inside. Everyone will love them!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries
• 1 cup sweetened shredded coconut
• 1 cup chocolate eggs (for decorating)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
3. Stir in the lemon zest and lemon juice. Gradually add the flour, baking powder, and salt, alternating with the milk until just combined.
4. Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
5. While the cupcakes cool, toast the shredded coconut in a dry pan over medium heat until golden brown. Keep an eye on it as it can burn quickly.
6. Once the cupcakes are cool, make a small indentation in the center of each cupcake and fill it with fresh raspberries.
7. Top the raspberries with toasted coconut, shaping it like a nest. Finally, place three chocolate eggs in each nest for a festive touch.

Speckled Egg Malt Cupcakes

These Speckled Egg Malt Cupcakes are a delightful treat for any Easter celebration. They combine rich chocolate cupcakes with a creamy malt frosting, topped with colorful mini eggs. The flavors are sweet and creamy, making them a joy to eat. Plus, they are simple to make, so you can have fun baking with friends or family!

With just a few basic ingredients, you can whip up a batch of these cupcakes in no time. The chocolate base is moist and flavorful, while the malt frosting adds a unique twist that everyone will love. Decorate them with mini chocolate eggs for a festive touch, and you have a perfect dessert for your spring gatherings!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup malt powder
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• Mini chocolate eggs for topping

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat together the softened butter, milk, eggs, and vanilla until smooth.
4. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour Batter: Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
6. Make the Frosting: In a bowl, beat together the malt powder, powdered sugar, and heavy cream until smooth and fluffy.
7. Frost the Cupcakes: Once the cupcakes are cool, frost them generously with the malt frosting.
8. Decorate: Top each cupcake with mini chocolate eggs for a festive look.

Coconut Cream Easter Cupcakes

Coconut Cream Easter Cupcakes are a delightful treat to celebrate the holiday. These soft, fluffy cupcakes bring together the sweet taste of coconut with a creamy frosting. They’re not only delicious but also easy to make, making them a perfect project for bakers of all skill levels.

The light coconut flavor pairs wonderfully with the rich cream frosting, giving each bite a tropical touch. Whether for an Easter gathering or just a sweet snack, these cupcakes are sure to please everyone!

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup shredded coconut
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the coconut milk and vanilla extract. Mix until combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
5. Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Frost the cooled cupcakes and sprinkle extra shredded coconut on top for decoration.

Pistachio Rose Cupcakes

Pistachio rose cupcakes are a delightful treat that blend nutty and floral flavors in every bite. The soft, moist cake is infused with crushed pistachios and topped with a creamy rose-flavored frosting, creating a perfect balance of taste. They are simple to make, making them an ideal choice for your next gathering or special occasion.

The lightness of the cake paired with the sweet and fragrant icing will surely impress your friends and family. Plus, they add a lovely touch to any Easter dessert table!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup ground pistachios
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 teaspoon rose water
• 1 cup powdered sugar
• 2 tablespoons cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tablespoon rose water
• Chopped pistachios for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, mix together flour, ground pistachios, baking powder, and salt.
3. In another bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla, milk, and rose water until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
5. Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely before frosting.
7. For the frosting, beat together powdered sugar, cream cheese, butter, and rose water until smooth and fluffy.
8. Pipe the rose-flavored frosting onto the cooled cupcakes and sprinkle with chopped pistachios on top.

Funfetti Bunny Cupcakes

Funfetti Bunny Cupcakes are a delightful treat that brings joy to any Easter celebration. These cupcakes are moist and fluffy, with colorful sprinkles adding a festive touch. Topped with creamy frosting and cute bunny ears, they are as fun to look at as they are to eat!

This recipe is simple and perfect for bakers of all skill levels. You can whip them up in no time, making them a great choice for family gatherings or springtime parties. Get ready to impress your friends and family with these cheerful cupcakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup rainbow sprinkles
• 1 cup buttercream frosting
• Decorative bunny ears (store-bought or homemade)
• Colorful sprinkles for decoration

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking powder, and sprinkles. Gradually add this to the wet mixture, alternating with milk, until well combined.
4. Fill the Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Cool and Frost: Allow the cupcakes to cool completely before frosting them with buttercream. Top each cupcake with colorful sprinkles and add the bunny ears for decoration.

Chocolate Nest Cupcakes

Chocolate Nest Cupcakes are a fun and festive treat perfect for Easter celebrations. Each cupcake features a rich chocolate base topped with creamy chocolate frosting, mimicking a cozy nest. Sweet edible decorations, resembling colorful eggs, make these treats visually appealing and delicious.

This recipe is straightforward, making it easy for bakers of all skill levels to enjoy. The combination of chocolate and crunchy toppings offers a delightful contrast that will surely please everyone at your gathering!

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup chocolate frosting
• 1 cup chow mein noodles
• Assorted candy eggs

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
3. Add softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat until smooth and well combined.
4. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let them cool completely.
6. Once cooled, frost each cupcake with chocolate frosting.
7. To create the nests, make small clusters of chow mein noodles on top of the frosting. Place a few candy eggs in the center of each nest.

Lavender Honey Cupcakes

Lavender honey cupcakes are a delightful treat that brings a touch of spring to any occasion. They have a light, floral flavor from the lavender, combined with a sweet, rich taste of honey. This recipe is simple to follow, making it a fun and easy baking project for both beginners and seasoned bakers.

The cupcakes are not only tasty but also look stunning with their fluffy frosting and delicate lavender sprigs on top. Perfect for Easter celebrations, these cupcakes are sure to impress your family and friends.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon dried lavender buds
• 1/4 cup honey

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, mix together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add Milk and Lavender: Stir in the milk, dried lavender, and honey until everything is well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fill and Bake: Fill the cupcake liners about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool and Frost: Let the cupcakes cool completely before frosting them with your favorite icing.

Blueberry Lemon Easter Cupcakes

These Blueberry Lemon Easter Cupcakes are a delightful treat that brings a burst of flavor to your spring celebrations. The sweet and tangy lemon paired with juicy blueberries makes for a light and refreshing dessert. Plus, they’re easy to make, so even beginner bakers can whip up a batch!

The cupcakes are soft and moist, topped with a creamy frosting that perfectly balances the fruity flavors. Ideal for sharing with family and friends, these cupcakes will brighten up your Easter table with their cheerful colors and delicious taste.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
5. Spoon the batter into the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
7. Frost with your favorite frosting and enjoy!

Almond Marzipan Cupcakes

Almond Marzipan Cupcakes are a delightful treat that brings a touch of sweetness to any celebration. These cupcakes have a light and fluffy texture, with a rich almond flavor that makes them special. They are topped with creamy almond frosting that is both smooth and delicious. Making these cupcakes is simple and perfect for bakers of all levels.

The sweet marzipan adds a unique twist, offering a lovely nutty taste that pairs well with the moist cake. Whether for Easter or any festive occasion, these cupcakes are sure to impress. Let’s dive into the recipe!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup marzipan, cut into small pieces

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a bowl, mix together the flour, almond flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs and mix well. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
5. Fold in the marzipan pieces gently so they spread throughout the batter.
6. Scoop the batter into the cupcake liners, filling them about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
8. Once cooled, frost with your favorite almond frosting and enjoy!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are a delightful treat for any occasion. These cupcakes feature a light and fluffy base topped with a sweet strawberry filling and creamy whipped frosting. The fresh strawberries add a burst of flavor, making each bite refreshing and satisfying. Plus, they’re simple to make, so you can whip them up in no time!

These cupcakes are a fun twist on the classic strawberry shortcake, perfect for Easter or spring gatherings. With their bright colors and delicious taste, they are sure to impress your family and friends. Let’s get started on this sweet adventure!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup strawberry jam
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh strawberries for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.
5. Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Once cooled, use a small knife to cut a hole in the center of each cupcake. Fill the hole with strawberry jam.
7. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of each cupcake.
8. Garnish with fresh strawberries and serve!

Dulce De Leche Easter Cupcakes

Dulce de leche Easter cupcakes are a delightful treat for your spring celebrations! These cupcakes combine soft, moist cake with a rich caramel flavor that melts in your mouth. Topped with creamy dulce de leche frosting and a drizzle of caramel, they are both sweet and satisfying.

This recipe is easy to follow, making it perfect for bakers of all skill levels. Whether you’re baking with kids or looking for a fun project, these cupcakes will bring joy to your Easter festivities!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dulce de leche
• 1 cup powdered sugar
• 1/4 cup heavy cream
• Extra dulce de leche for drizzling

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
2. Make the Batter: In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the softened butter until creamy, then add eggs, vanilla, and dulce de leche. Combine both mixtures until smooth.
3. Fill the Cups: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the Frosting: Once cooled, beat together the powdered sugar and heavy cream until fluffy. Add more cream if needed to reach your desired consistency.
5. Frost and Drizzle: Spread the frosting over each cupcake. Finish with a drizzle of extra dulce de leche for a sweet touch.

Matcha Lemon Cupcakes

Matcha lemon cupcakes are a delightful twist on traditional cupcakes. The earthy flavor of matcha blends beautifully with the zesty brightness of lemon, creating a refreshing treat that’s perfect for springtime celebrations. They are simple to make, making them a great choice for bakers of all skill levels.

These cupcakes have a light and fluffy texture, with a wonderful balance of flavors. The matcha gives them a lovely green hue, while the lemon adds a burst of citrus that keeps things lively. You’ll love how easily they come together, and they are sure to impress your friends and family!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons matcha powder
• ½ cup buttermilk
• 2 tablespoons lemon juice
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the softened butter and sugar until light and fluffy. Mix in the eggs, one at a time, then add the vanilla extract.
4. Gradually add the matcha powder and the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. Stir in the lemon juice and zest until fully incorporated.
6. Pour the batter into the prepared liners, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting or serving.

Orange Blossom Easter Cupcakes

These Orange Blossom Easter Cupcakes bring a fresh and zesty twist to your holiday celebrations. With a light, fluffy texture and a fragrant orange flavor, they are sure to delight everyone at your table. The sweet citrus scent fills the air as they bake, making your kitchen feel like spring.

Making these cupcakes is quite simple, even for beginners. The combination of orange zest and cream cheese frosting adds a lovely creamy touch, balancing the sweet and tangy flavors perfectly. They are not only tasty but also look beautiful, making them a fun dessert for Easter gatherings.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons orange blossom water
• 1 tablespoon orange zest
• ½ teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
3. Stir in the milk, orange blossom water, orange zest, and vanilla extract until smooth.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Fill each cupcake liner about ⅔ full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let the cupcakes cool completely before frosting. Top with your favorite cream cheese frosting and a sprinkle of orange zest for decoration.

Mini Egg Cheesecake Cupcakes

Mini Egg Cheesecake Cupcakes are a fun and tasty treat for Easter. These cupcakes combine the creamy goodness of cheesecake with a lovely vanilla flavor, topped with colorful mini eggs for a festive touch. They are simple to make and perfect for gatherings or family celebrations.

The best part about these cupcakes is how light and fluffy they are, making them a delightful dessert that everyone will enjoy. Plus, they look adorable on any dessert table! Let’s get started with the recipe.

Ingredients

• 1 ½ cups crushed graham crackers
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Mini chocolate eggs for topping

Instructions

1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix the crushed graham crackers, ¼ cup sugar, and melted butter. Divide this mixture among the muffin cups, pressing it down to form a crust.
3. In another bowl, beat together the cream cheese and ¾ cup sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until everything is combined.
4. Pour the cheesecake mixture on top of the crust in each cup, filling them about ¾ full.
5. Bake for 20-25 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let them cool inside for about an hour.
6. Once cooled, refrigerate the cupcakes for at least 4 hours, or overnight. Before serving, top each cupcake with mini chocolate eggs.