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Decorated Easter cupcakes with two designs. One design has bunny ears made with marshmallows and the other has a coconut nest of chocolate Cadberry eggs.
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5 from 7 votes

Easter Cupcakes

Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes.
Prep Time10 minutes
Cook Time35 minutes
Decorating Time20 minutes
Total Time1 hour 5 minutes
Course: cake, Dessert
Cuisine: American
Keyword: coconut cupcakes
Servings: 30 cupcakes
Calories: 381kcal
Author: Echo Blickenstaff

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.
    Creamed butter and sugar for Easter cupcakes in a glass mixing bowl.
  • 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.
    Glass mixing bowl with Easter cupcake base.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
    Sifted dry ingredients in a glass mixing bowl.
  • Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Fold in ½ of the coconut.
    Alternating flour mixture and buttermilk into Easter cupcake batter.
  • Fill cupcake liners ⅔ of the way full. DO NOT OVERFILL.
    Filled cupcake liners for Easter cupcakes.
  • 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.
    Baked cupcakes on a cooling rack.
  • While the cupcakes are cooling, make the frosting. Cream together the cream cheese, butter, vanilla, and almond extracts. Mix until smooth.
    Base for frosting in a mixing bowl.
  • Add the powdered sugar a little at a time, scraping the sides of the bowl frequently. Mix until desired consistency.
    Cream cheese frosting for Easter cupcakes in a mixing bowl.
  • Once the cupcakes are completely cool, frost them with a piping bag or knife.
    Frosted cupcakes with a decorating tip next to a bowl of shredded coconut and pink sprinkles and marshmallows shaped like bunny ears.
  • 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.
    Cupcake topped with green colored coconut and mini Cadberry chocolate eggs.
  • To make Easter bunny cupcakes, cut a marshmallow in half diagonally and push the sticky side of each half into the pink sprinkles.
    Large marshmallows cut in half with scissors and dipped into a bowl of pink sprinkles.
  • Then press both marshmallows, pointy side up, into the top of the cupcake. Sprinkle with the remaining coconut flakes.
    Hand holding an Easter Cupcake shaped like a bunny.

Nutrition

Calories: 381kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 260mg | Potassium: 109mg | Fiber: 2g | Sugar: 34g | Vitamin A: 580IU | Calcium: 34mg | Iron: 1mg