The Best Easter Cupcakes
Light, fluffy vanilla cupcakes topped with creamy buttercream, perfect for Easter celebrations with colorful sprinkles, candy eggs, and shredded coconut.
Ingredients
- 1.5 cups cake flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened, room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- ½ cup buttermilk room temperature
- 1 cup unsalted butter for buttercream, softened, room temperature
- 3-4 cups powdered sugar sifted
- ¼ cup milk or heavy cream room temperature
- 1.5 teaspoons vanilla extract for buttercream
- pinch salt for buttercream
- as needed food coloring, sprinkles, candy eggs, shredded coconut for decorating
Instructions
- Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. - Step 2: Combine Dry Ingredients
Whisk together cake flour, baking powder, and salt. Set aside. - Step 3: Cream Butter and Sugar
Beat butter and granulated sugar on medium-high until pale and fluffy, about 3-4 minutes. - Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Beat in vanilla extract. - Step 5: Alternate Wet and Dry
On low speed, add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined; do not overmix. - Step 6: Fill and Bake
Fill liners about two-thirds full. Bake 18-20 minutes, until a wooden pick inserted comes out clean. Cool in pan a few minutes, then transfer to wire rack to cool completely. - Step 7: Make Buttercream
Beat butter on medium for 2-3 minutes until creamy. Gradually add 3 cups powdered sugar, alternating with milk, mixing on low. Add vanilla and salt, then beat on medium-high 3-5 minutes until light and fluffy. Adjust consistency with milk or sugar as needed. - Step 8: Color and Decorate
Divide frosting into bowls, tint with food coloring if desired. Frost cooled cupcakes and decorate with sprinkles, candy eggs, and shredded coconut.
Notes
Ensure all refrigerated ingredients are at room temperature for even mixing. Avoid overmixing batter after adding flour. Cupcakes can be made a day ahead and stored in an airtight container at room temperature before frosting.
