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Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes?! This a delicious cupcake recipe with an adorable bunny on top!
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Cute, Delicious, and Easy Easter Cupcakes
When spring rolls around, I get so excited to start baking all my favorite Easter treats, and nothing says “Easter” like these easy Easter cupcakes. They’re not just adorable; they’re downright delicious too! Our family has made these cupcakes a tradition because they bring so much joy to our Easter celebrations. The kids love decorating them with colorful candies, and I love how light and fluffy they turn out every time. Plus, they make the whole house smell like vanilla and coconut—it just feels like spring!
Why You’ll Love These Cupcakes
- Fun for the Whole Family: Whether you’re baking with kids or just love getting creative, decorating these cupcakes is a blast.
- Deliciously Moist and Fluffy: Thanks to buttermilk and a perfect blend of vanilla and almond extracts.
- Versatile: You can make them into bird’s nests, bunny cupcakes, or get creative with your own designs.
- Perfect for Any Occasion: Great for Easter brunch, spring picnics, or as a sweet treat after an egg hunt.
- Make-Ahead Friendly: These cupcakes store well, so you can prepare them in advance and focus on enjoying the holiday.
Ingredients You’ll Need for Easter Cupcakes
Cupcake Batter:
- Butter: Softened for that perfect, moist texture.
- Sugar: Adds the right amount of sweetness to the vanilla base.
- Eggs: Make sure they’re at room temperature for best results.
- Vanilla & Almond Extracts: A flavorful duo that enhances the cupcake’s taste.
- All-Purpose Flour: You can also use cake flour for an extra tender crumb.
- Baking Powder, Baking Soda & Salt: The leavening trio that gives your cupcakes that lovely dome.
- Buttermilk: The secret to keeping cupcakes ultra-moist.
- Sweetened Shredded Coconut: For a delightful texture and flavor.
Cream Cheese Coconut Frosting:
- Cream Cheese & Butter: Both softened to create a smooth, rich base.
- Vanilla & Almond Extracts: To balance the sweetness with a hint of depth.
- Powdered Sugar: For that perfect creamy, fluffy consistency.
- Extra Coconut Flakes: For decorating and adding texture.
How to Make Easy Easter Cupcakes
- Prep: Line your muffin tin with colorful cupcake liners. Preheat your oven to 350°F (175°C).
- Cream: In a large bowl, cream the butter and sugar until light and fluffy (about 5 minutes).
- Mix: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Sift: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in half of the shredded coconut.
- Fill: Spoon the batter into liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
Making the Cream Cheese Coconut Frosting
- Cream Together: Beat the cream cheese and butter until smooth and creamy.
- Flavor Boost: Add the vanilla and almond extracts.
- Sweeten: Gradually add powdered sugar until the frosting reaches your desired consistency.
- Fluff It Up: Stir in a handful of shredded coconut for added texture.
Decorating Ideas for Easter Cupcakes
1. Bird’s Nest Easter Cupcakes:
- Add a drop of green food coloring to a bowl of coconut flakes and stir until evenly tinted.
- Frost the cupcakes, then sprinkle the green coconut to create a “nest.”
- Top with Cadbury mini eggs, jelly beans, or M&Ms to mimic colorful Easter eggs.
2. Easter Bunny Cupcakes:
- Cut marshmallows diagonally and dip the sticky side into pink sprinkles for bunny ears.
- Frost the cupcakes generously.
- Press the marshmallow “ears” into the top and sprinkle with coconut for a fluffy bunny look.
- Add candy eyes and a jellybean nose for extra cuteness!
Tips for Perfect Easter Cupcakes
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smooth batter.
- Don’t Overmix: Mix just until ingredients are combined to keep the cupcakes tender.
- Perfect Portioning: Use an ice cream scoop for even cupcake sizes.
- Creative Decorating: Let the kids decorate their own cupcakes—it’s part of the fun!
Questions About Easter Cupcakes
Absolutely! While homemade is always a hit, a boxed mix works great if you’re short on time.
No, you can use any frosting recipe that you like, as long as it is thick enough to stay on top of the cupcake and hold the decorations. I have used buttercream frosting for these cupcakes before and they have come out great.
A stand mixer or hand mixer will make things easier, but you can mix by hand if needed—just be ready for a good arm workout!
You can bake the cupcakes up to 2 days ahead and store them in an airtight container. Frost and decorate them the day you plan to serve for the freshest taste.
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure to check that all other ingredients are gluten-free as well.
How to Store Easter Cupcakes
- Refrigerator: Store frosted cupcakes in an airtight container in the fridge. This will help hold together the toppings.
- Freezer: Unfrosted cupcakes freeze well. Wrap individually and thaw before decorating.
- Tip: If you have added the frosting and toppings onto the Easter bunny cupcakes, place them in an airtight storage container that you can place a lid over but not touch the top of the ears. The ears are high and can be tricky to find a deep container. Place plastic wrap over top with a toothpick carefully placed in the cupcake to avoid the wrap from touching the bunny’s ears.
More Easter Dessert Ideas
Looking for more Easter treats? Check out these festive favorites:
Easter Cupcakes
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
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
These easy Easter cupcakes are sure to be a hit at your spring celebration. I’d love to hear how your cupcakes turn out—did you try the bird’s nest or bunny design? Comment below and let me know! 🐰🌸🥚
What adorable cupcakes! I will be making these for Easter this year!
You had me at coconut! These cupcakes are going to be such a perfect dessert for a baby shower I’m hosting!
I can’t believe it’s already time to be thinking about Easter! I love coconut & the hint of almond in the frosting!
Yummy! My family and I are going to love these cupcakes! I can’t wait to make these with my daughter!
does this recipe actually work? scale of 1 – 10 . 1being the worst and 10bengthe best. please be honest even though you created this recipe.
What exactly do you mean by “work”? Every time we have made these they have worked perfectly. We think they taste great! They are some of my favorite cupcakes.
All purpose flour or cake flour?
Salted or unsalted butter?
We just used all-purpose but cake flour would be wonderful. We typically almost always used salted butter. Hope this helps!
What equates to a stick of butter.
A stick of butter is 1/2 cup. Hope this helps!
How many cupcakes does this recipe make?
30 cupcakes
l cant wait till l try this recipe .love to cook, ela vermont