Easter Cupcakes are a festive dessert made with soft vanilla cake, creamy vanilla buttercream, and adorable cocoa nests filled with mini chocolate eggs. Ready in under an hour, they are perfect for Easter gatherings, Mother's Day, spring parties, or to bring a holiday cheer to the table.
Robin's Egg Easter Cupcakes
These Easter cupcakes are my go-to (along with this Easter chocolate cake) because they’re easy, adorable, and absolutely delicious. Plus, who can resist chocolate nests (made with chocolate bar shavings) and mini chocolate eggs (I used Cadbury mini eggs finished with a fun cocoa speckle)? Definitely not me—or my family, judging by how quickly they vanish! These Easter cupcakes are so, so cute - almost too cute to eat... almost. During spring, my family also loves this carrot cake cheesecake, super easy raspberry lemon cake, and an old-family classic: blueberry cake! I hope you try them all!
Recipe Highlights
- Chocolate Nests: I sprinkled chopped bar chocolate (shavings) right in the center of each cupcake to make little edible nests.
- Robin Eggs: To give the mini chocolate eggs a festive, Robin Egg-inspired look, I whisked together cocoa and vanilla to make a speckling “paint,” then flicked it onto the cupcakes with a pastry brush.
- Easy to Make: No complicated steps or fancy equipment needed—just simple ingredients and under an hour of your time - just like these Easter chocolate covered oreos (coated with white chocolate and Easter-themed sprinkles).
- Delicious Vanilla Flavor: A light, fluffy cake paired with creamy buttercream that tastes like a dream.
- Crowd-Pleaser: Whether it’s a family brunch or an Easter egg hunt, these cupcakes will steal the spotlight (and everyone will ask for the recipe). If you'd rather have a cake for your Easter celebration, then don't miss my Easter bundt cake made with fresh raspberries and lemon. Oh, and this Carrot Cake Loaf (with Pecans & Cream Cheese Frosting) is a must-try for Easter Brunch!
The Ingredients
- For the vanilla cupcakes, you'll need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, large eggs, vanilla extract, and whole milk.
- The vanilla buttercream is made with unsalted butter, powdered sugar, vanilla extract, and food coloring.
- To decorate, you'll use mini chocolate eggs (like Cadbury mini eggs), cocoa powder, vanilla extract, chopped chocolate bar, and thyme sprigs.
- Tip: The photo below shows all the ingredients you’ll need—go ahead and take a screenshot for your shopping list:
How to Make Easter Cupcakes
- This is a quick rundown of the recipe, complete with helpful step-by-step photos! Tip: For the full recipe & instructions please scroll down to the recipe card.
- I started by preheating the oven to 350°F and lining a cupcake pan.
- Then I whisked together the dry ingredients in one bowl.
- I creamed the butter and sugar in another bowl until they looked nice and fluffy, and then added the eggs and vanilla.
- Then I slowly mixed the dry ingredients into wet ingredients, alternating with milk, trying not to overmix like a maniac.
- The batter went into cupcake liners—about ⅔ full—and into the oven they went for 18–20 minutes, just until a toothpick came out clean.
- After that, I gave them time to cool, and made the frosting in the meantime.
- For the buttercream, I beat softened butter and vanilla extract until smooth, then added powdered sugar a little at a time.
- A few drops of food coloring later, and I had a blue pastel magic.
- I piped the buttercream onto the cooled cupcakes with as much flourish as I could manage without frosting my face.
- To decorate, I sprinkled chopped chocolate in the center to make a cute little nest, then nestled three mini eggs in each.
- To get those trendy speckles, I whisked cocoa and vanilla together, dipped a pastry brush in, and flicked it across the tops of cupcakes (yes, things got messy).
- A few thyme sprigs later, and boom—Easter cupcakes that look like they belong in a woodland fairy tale.
Substitutions & Variations
- Chocolate Cupcakes: Swap the vanilla cake for your favorite chocolate cupcake recipe for a rich, chocolatey twist.
- Flavored Buttercream: Add a few drops of almond, lemon zest, or coconut extract to the buttercream to try something new.
- Different Toppings: If mini eggs aren’t your thing, top the nests with jellybeans, pastel M&Ms, or even marshmallow chicks for that festive Easter look.
- Gluten-Free Option: Use a gluten-free flour blend for the cupcakes so everyone can enjoy them.
Frequently Asked Questions
- Can I make these cupcakes ahead of time? Yes! Bake the cupcakes a day or two in advance and store them in an airtight container. Frost and decorate them the day you plan to serve them for the freshest taste.
- How do I keep the buttercream from melting? If your kitchen runs warm (hello, spring sunshine!), keep the frosted cupcakes in the fridge until you’re ready to serve. Let them sit at room temperature for about 20 minutes before serving so the buttercream softens. Don’t forget to wait until the cupcakes are completely cooled as well.
- How do I get my buttercream super smooth? Beat the butter until it’s light and fluffy before adding the sugar. If it’s too thick, add a splash of milk. If you see air bubbles, mix it on low for a minute to smooth it out. (Been there, fixed that!)
- What if I don’t have a piping bag? No problem! Use a plastic zip-top bag with the corner snipped off. It’s not fancy, but it works like a charm in a pinch.
- Can I use store-bought cake mix instead? I’ve had to do this once or twice! So, if you’re short on time, a boxed vanilla cake mix works just fine.
Storage Instructions
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- To freeze the undecorated cupcakes, place them in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before adding frosting and decorations.
- Frosted cupcakes can also be frozen—just freeze them on a tray first, then transfer them to a container so the frosting doesn’t smush.
More Easter Desserts
- Blueberry Lemon Cake
- Chocolate Hot Cross Buns (an Easter classic in the UK, Australia, New Zealand, and Ireland)
- Raspberry Lemon Cake
- Blueberry Lemon Bread with Lemon Glaze
Easter Cupcakes
Easter Cupcakes are a festive dessert made with soft vanilla cake, creamy vanilla buttercream, and adorable cocoa nests filled with mini eggs. Ready in under an hour, they are perfect for Easter gatherings, Mother's Day, spring parties, or to bring a holiday cheer to the table.
Ingredients
Vanilla Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Vanilla Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- food coloring I used blue
For Decoration
- 36 mini eggs chocolate candy like Cadbury mini eggs
- 1 tablespoon cocoa powder
- 4 teaspoons vanilla extract
- 1 bar chocolate chopped
- Thyme sprigs
Instructions
For the cupcakes
- Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the buttercream
- Beat the softened butter and vanilla extract in a large mixing bowl with a hand mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated.
- Add your food coloring, a couple drops at a time until the desired color is reached.
- Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes.
To decorate
- Sprinkle the chopped chocolate in the center of each cupcake to create a nest. Place 3 mini eggs in the center of each cupcake.
- To add the speckles whisk together the cocoa and vanilla until smooth.
- Use a pastry brush or paint brush to dip into the mixture and flick onto the cupcakes by pulling the bristles back. Top with a few thyme sprigs.
Notes
- Start with room-temperature ingredients: Butter, eggs, and milk blend more smoothly, creating a fluffier texture.
- Don't over-mix: When mixing the batter, gently stir until combined; overmixing can lead to dense cupcakes.
- Don't overbake: Keep an eye on your baking time and check them a few minutes early to avoid overbaking.
- Cool cupcakes before adding frosting: When it comes to frosting, patience is key. Let your cupcakes cool completely before adding buttercream and decorating unless you’re aiming for a drippy, melted mess.
Nutrition
Nutrition Information
Easter Cupcakes
Amount per Serving
Calories
510
% Daily Value*
Fat
28
g
43
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
94
mg
31
%
Sodium
125
mg
5
%
Potassium
86
mg
2
%
Carbohydrates
62
g
21
%
Fiber
1
g
4
%
Sugar
49
g
54
%
Protein
4
g
8
%
Vitamin A
778
IU
16
%
Vitamin C
0.1
mg
0
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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