We’ve gathered six of the greatest Easter cupcake recipes on our list that will satisfy us. These recipes range from traditional carrot cake cupcakes to sweet Easter chick cupcakes, and they’re all tasty and enjoyable to create. Also, you’ll discover some unusual taste combinations, like lemon and lavender, and some original decorating suggestions that will elevate your cupcakes.
Hence, these Easter cupcake recipes are guaranteed to put a smile on your face and a tasty treat in your mouth, whether you’re hosting an Easter brunch, a family gathering, or simply searching for a fun baking project to take on. Now gather your baking supplies and get ready to prepare a batch of these delicious Easter cupcakes!
1. Carrot Cake Cupcakes
The moment I take a bite of a freshly baked carrot cake cupcake, I’m transported to a world of warmth and comfort. The combination of moist, fluffy cake and rich, creamy frosting is a true treat for the senses. The aroma of cinnamon, nutmeg, and allspice fills my nostrils, creating a sense of nostalgia that reminds me of cozy family gatherings and happy times.
The sweet, earthy taste of grated carrots is perfectly balanced by the subtle tanginess of the cream cheese frosting, creating a flavor profile that is both unique and delicious. Each bite is a perfect harmony of flavors, textures, and aromas that make my taste buds dance with delight.
As I savor each and every morsel, I can’t help but feel a sense of joy and gratitude. These carrot cake cupcakes are the perfect way to celebrate Easter Sunday, bringing together the flavors of spring and the spirit of renewal in a single, scrumptious package. Whether enjoyed with a cup of tea or shared with loved ones, these cupcakes are sure to delight and satisfy even the most discerning of palates.
Ingredients:
For the cupcakes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups shredded carrots
- 1/2 cup chopped walnuts (optional)
For the cream cheese frosting:
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
Directions:
- Preheat your oven to 350°F. Line a cupcake pan with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots and chopped walnuts (if using) until evenly distributed.
- Using a cookie scoop, fill each cupcake liner with batter about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt, and beat until the frosting is light and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
2. Lemon Blueberry Cupcakes
The first bite of a lemon blueberry cupcake is like a burst of sunshine on a cloudy day. The tangy, zesty flavor of the lemon perfectly complements the sweet, juicy burst of blueberries, creating a taste sensation that is both refreshing and indulgent. The cake itself is light and fluffy, with just the right amount of density to hold up the juicy berries.
The frosting is a velvety, smooth buttercream that perfectly balances the tartness of the lemon and the sweetness of the blueberries. As I savor each and every bite, I can’t help but feel a sense of joy and happiness. These cupcakes are the perfect way to celebrate Easter Sunday, bringing together the fresh flavors of spring and the spirit of renewal in a single, delightful package.
Whether enjoyed with a cup of tea or as a dessert after a big family meal, these cupcakes are sure to please. The burst of flavor in every bite is a reminder that even the smallest pleasures in life can bring immense joy and satisfaction.
Ingredients
for the cupcakes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Ingredients for the frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- Gradually add in the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
- Add in the lemon juice and lemon zest and mix until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin tin, filling each cupcake liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for 5 minutes before removing them and placing them on a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter and cream cheese together until light and fluffy, about 2-3 minutes.
- Gradually add in the powdered sugar, lemon juice, lemon zest, and salt, beating until the frosting is smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Enjoy!
3. Cadbury Creme Egg Cupcakes
As I close my eyes and imagine sinking my teeth into a Cadbury Creme Egg Cupcake, my taste buds come alive with anticipation. The soft, moist texture of the cupcake is the perfect complement to the gooey, rich filling of the Cadbury Creme Egg nestled within.
The first bite reveals a burst of sweetness that floods my mouth, and as I continue to chew, the flavor intensifies, filling every nook and cranny with decadent chocolatey goodness. The frosting generously swirled atop the cupcake, is light and fluffy, adding an extra layer of indulgence to this already heavenly treat. Each bite is a delightful combination of textures and flavors that make my taste buds dance with joy.
The creamy center of the Cadbury Creme Egg oozes out, coating my tongue with a smooth, velvety sweetness that lingers long after the last bite is gone. As I savor each and every mouthful, I can’t help but feel a sense of childlike wonder and joy. This Cadbury Creme Egg Cupcake is the perfect way to celebrate Easter Sunday, bringing together the flavors of chocolate and nostalgia in a single, scrumptious package.
Ingredients
For the cupcakes:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 175g self-raising flour
- 2 tbsp cocoa powder
- 2-3 tbsp milk
Ingredients for the frosting:
- 150g unsalted butter, softened
- 350g icing sugar
- 2 tbsp cocoa powder
- 1-2 tbsp milk
- 12 Cadbury Creme Eggs, unwrapped
Instructions:
- Preheat your oven to 180C/160C fan/Gas 4. Line a 12-hole muffin tin with paper cases.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Sift the flour and cocoa powder into the mixing bowl and fold in gently, using a spatula or large metal spoon.
- Add enough milk to make the mixture a soft, dropping consistency – this should be around 2-3 tbsp.
- Spoon the mixture into the paper cases, filling each one around two-thirds full.
- Bake for 18-20 minutes, or until the cupcakes are risen and firm to the touch. A skewer inserted into the centre of a cupcake should come out clean.
- Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large mixing bowl until soft and creamy.
- Sift in the icing sugar and cocoa powder and beat again until smooth. Add enough milk to make the frosting light and fluffy, and beat again until everything is well combined.
- Using a sharp knife, carefully cut a small hole in the top of each cupcake – about 1cm deep and wide enough to fit a Cadbury Creme Egg.
- Unwrap the Creme Eggs and push one into each hole in the cupcakes.
- Spoon the frosting into a piping bag fitted with a star nozzle, and pipe a generous swirl of frosting on top of each cupcake, covering the Creme Egg completely.
- Serve and enjoy!
4. Hot Cross Muffins
There’s something truly special about hot cross bun cupcakes, and with each bite, I’m reminded of the joy and tradition of Easter Sunday. The combination of soft, fluffy cake and the warm, comforting flavors of cinnamon, nutmeg, and currants make these cupcakes a treat that I look forward to all year long. The frosting on these cupcakes is a velvety smooth, cream cheese glaze that perfectly complements the sweetness of the currants and spices.
The cross piped on top of the glaze is a nod to the traditional hot cross bun, and it adds an extra touch of charm and whimsy to this already delightful treat. As I savor each and every bite, I’m transported to a world of warmth and nostalgia. These hot cross bun cupcakes are the perfect way to celebrate Easter Sunday, bringing together the flavors of tradition and the spirit of renewal in a single, delicious package.
Whether enjoyed with a cup of tea or shared with loved ones, these cupcakes are sure to bring a smile to the faces of all who taste them. They’re a reminder that, no matter how hectic life may get, there’s always time to slow down and enjoy the simple pleasures in life.
Ingredients:
- 200g plain flour
- 2 tsp baking powder
- 100g caster sugar
- 75g unsalted butter, melted
- 1 large egg
- 150ml milk
- 1 tsp vanilla extract
- 100g mixed dried fruit
- zest of 1 orange
- 1 tsp mixed spice
- 75g plain flour
- 40g unsalted butter, chilled and cubed
- 2 tbsp caster sugar
- 2 tbsp milk
- 1 tbsp apricot jam
Instructions:
- Preheat your oven to 200C/180C fan/gas mark 6 and line a 12-hole muffin tin with paper cases.
- In a large bowl, mix together the flour, baking powder, caster sugar, melted butter, egg, milk, and vanilla extract until smooth.
- Add the mixed dried fruit, orange zest, and mixed spice to the bowl, and stir gently to combine.
- Divide the mixture evenly between the 12 paper cases.
- In a separate bowl, rub together the plain flour and chilled cubed butter with your fingertips until the mixture resembles breadcrumbs.
- Stir in the caster sugar and milk until a smooth paste forms.
- Spoon the mixture into a piping bag fitted with a small round nozzle, and pipe a cross onto each muffin.
- Bake the muffins in the preheated oven for 15-20 minutes, until risen and golden brown.
- While the muffins are still warm, heat the apricot jam in a small saucepan until it melts, then brush it over the tops of the muffins.
- Leave the muffins to cool completely in the tin before serving.
5. Chocolate Easter Nest Cupcakes
A chocolate Easter nest cupcake instantly transports me to a whimsical and enjoyable world. These lovely sweets, with their soft, fluffy cake, rich chocolate taste, and charming nest designs, are a feast for the senses. The cake itself has a deep, rich flavor that is delicious and gratifying, making it a chocolate lover’s dream.
The icing is a buttercream that is silky smooth and wonderfully balances the richness of the chocolate with a faint vanilla undertone. But what truly sets these cupcakes apart are the embellishments. Each cupcake has a nest on top made of tiny chocolate strands that is filled with little chocolate eggs, producing a wonderful Easter-themed delicacy that is both adorable and delectable.
These cupcakes will surely please and satisfy even the pickiest of palates, whether they are consumed alone with a cup of milk or with loved ones. They serve as a reminder that, no matter how old we become, there is always room in our life for a little fun and whimsy.
Ingredients:
- 200g milk chocolate, broken into small pieces
- 85g shredded wheat, crushed
- 12 mini chocolate eggs
Instructions:
- Line a 12-hole muffin tin with paper cases.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water), stirring occasionally, until melted and smooth.
- Crush the shredded wheat into small pieces and stir it into the melted chocolate until well coated.
- Spoon the chocolate mixture evenly into the paper cases, creating a well in the center of each one with the back of a spoon.
- Place 2-3 mini chocolate eggs in the center of each nest, pressing them down gently.
- Chill the Easter nests in the fridge for at least 1 hour, until the chocolate has set and the nests are firm.
- Remove the nests from the muffin tin and enjoy!
These Easter Nests are a fun and easy treat for the holiday season. Enjoy!
6. Vegan Bunny Cupcakes
The first bite of a vegan bunny cupcake is a true delight for the senses. These cupcakes are a celebration of the joy and beauty of spring, with their soft, fluffy cake, sweet frosting, and adorable bunny decorations. The cake itself is a masterpiece of vegan baking, with a light, airy texture that is both moist and flavorful.
The frosting is a velvety smooth, vegan buttercream that perfectly complements the sweetness of the cake and the cuteness of the bunny decorations. But it’s the decorations that really steal the show. Each cupcake is adorned with an adorable bunny face made from vegan chocolate, complete with a pink nose, whiskers, and cute little ears. These decorations are a reminder of the magic and whimsy of Easter Sunday, and they add an extra touch of charm and delight to these already wonderful cupcakes.
Whether enjoyed with a cup of tea or shared with loved ones, these cupcakes are sure to bring a smile to the faces of all who taste them. They’re a reminder that, no matter our dietary choices, we can all enjoy the simple pleasures of life.
Ingredients
For the cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened almond milk (or other non-dairy milk)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp unsweetened almond milk (or other non-dairy milk)
For the decoration:
- vegan marshmallows, cut into pieces
- vegan chocolate chips or candy melts
- pink candy hearts
Instructions:
- Preheat your oven to 350F (180C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the bowl and whisk until just combined.
- Divide the batter evenly between the 12 paper liners.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely before frosting.
For the frosting:
- In a large mixing bowl, beat the softened vegan butter until light and fluffy.
- Gradually add the powdered sugar to the bowl, mixing well between each addition.
- Add the vanilla extract and 1 tablespoon of almond milk to the bowl, and beat until the frosting is light and creamy. If the frosting is too thick, add an additional tablespoon of almond milk.
- Transfer the frosting to a piping bag fitted with a large round nozzle.
For the decoration:
- Cut the vegan marshmallows into small pieces.
- Melt the vegan chocolate chips or candy melts in a heatproof bowl set over a pan of simmering water, stirring occasionally, until melted and smooth.
- Dip each marshmallow piece into the melted chocolate, and place them onto a sheet of parchment paper to set.
- Once the chocolate has set, use a small amount of leftover frosting to attach a marshmallow tail to the back of each cupcake.
- Use the remaining frosting to pipe bunny ears onto the top of each cupcake.
- Place a pink candy heart onto the center of each pair of bunny ears to create the inner ear.
