Easter Cupcakes
User Reviews
5
Easter Cupcakes
Description
Easter Cupcakes start with creaming softened butter and sugar until fluffy, then adding eggs one by one with vanilla and almond extracts. The dry ingredients—flour, baking powder, baking soda, and salt—are alternated with buttermilk and half of the shredded coconut to create a moist batter with a mild coconut presence. The batter is portioned into cupcake liners and baked until golden and springy.
The frosting consists of softened cream cheese and butter whipped together with vanilla and almond extracts, then combined with powdered sugar for a smooth, tangy topping. The cupcakes are decorated with mini Cadbury eggs, large marshmallows, and pink sprinkles to evoke a festive Easter theme with playful texture and color.
This recipe yields cupcakes with a tender crumb enriched by the coconut and a slightly tangy, creamy frosting. The almond extract adds a subtle nutty note that pairs well with the coconut. These cupcakes are suitable for spring celebrations or as seasonal treats and hold their shape and flavor when cooled properly.
Ingredients
- 1 ½ cups butter softened
- 2 cups sugar
- 5 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 14 ounces coconut divided in half, sweetened shredded
For the frosting
- 8 ounces cream cheese softened
- ¾ cup butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 pound powdered sugar
For Decorations
- mini Cadbury Mini Eggs
- large marshmallows
- Sprinkles pink
Instructions
- Preheat oven to 325. Line muffin tins with cupcake liners. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy, about five minutes.
- While mixing on low, add the eggs, one at a time, scraping the sides of the bowl after each egg. Add vanilla and almond extract and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Fold in ½ of the coconut.
- Fill cupcake liners ⅔ of the way full. DO NOT OVERFILL.
- Bake for 25 to 35 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes. Remove the cupcakes from the pan and let cool completely.
- While the cupcakes are cooling, make the frosting. Cream together the cream cheese, butter, vanilla, and almond extracts. Mix until smooth.
- Add the powdered sugar a little at a time, scraping the sides of the bowl frequently. Mix until desired consistency.
- Once the cupcakes are completely cool, frost them with a piping bag or knife.
- To make bird’s nest cupcakes, add a drop or two of green food coloring to a bowl of the remaining coconut flakes and stir until the coconut is all tinted green. Sprinkle the green coconut onto the cupcakes and shape into a nest. Add Cadbury mini eggs to the nest.
- To make Easter bunny cupcakes, cut a marshmallow in half diagonally and push the sticky side of each half into the pink sprinkles.
- Then press both marshmallows, pointy side up, into the top of the cupcake. Sprinkle with the remaining coconut flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 260mg | 11% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 580IU | 12% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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