Easter Cupcakes
User Reviews
5.0
21 reviews
Excellent
Easter Cupcakes
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Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes.
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Ingredients
- 1 ½ cups butter softened
- 2 cups sugar
- 5 large eggs 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 sweetened shredded coconut divided in half
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
- pink sprinkles
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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
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Calories
381kcal
(19%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Cholesterol
73mg
(24%)
Sodium
260mg
(11%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
580IU
(12%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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