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Easter Cupcakes
5 from 21 votes

Easter Cupcakes

Easter Cupcakes combine a buttery cupcake base flavored with vanilla and almond extracts with shredded sweetened coconut folded into the batter. A cream cheese and butter frosting with the same flavor extracts tops the cupcakes, which are then decorated with colorful Easter-themed candies and marshmallows. These cupcakes are moist and tender with a rich, slightly nutty frosting that complements their coconut inclusion.

Prep Time
10 mins
Cook Time
35 mins
Decorating Time
20 mins
Total Time
1 hr 5 mins
Servings: 30 cupcakes
Calories: 381 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Fold in ½ of the coconut.
  5. Fill cupcake liners ⅔ of the way full. DO NOT OVERFILL.
  6. 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.
  7. While the cupcakes are cooling, make the frosting. Cream together the cream cheese, butter, vanilla, and almond extracts. Mix until smooth.
  8. Add the powdered sugar a little at a time, scraping the sides of the bowl frequently. Mix until desired consistency.
  9. Once the cupcakes are completely cool, frost them with a piping bag or knife.
  10. 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.
  11. To make Easter bunny cupcakes, cut a marshmallow in half diagonally and push the sticky side of each half into the pink sprinkles.
  12. Then press both marshmallows, pointy side up, into the top of the cupcake. Sprinkle with the remaining coconut flakes.

Nutrition Information

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%)

Nutrition Facts

Serving: 30 cupcakes

Amount Per Serving

Calories 381

% 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.