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Easter Cupcakes (Best Vanilla Cupcake Recipe) | My Kitchen Love

Easter Mini Egg Cupcakes

The perfect vanilla cake batter cupcake. Topped with mini Eggs for an easy Easter themed treat everyone will love.

Course Dessert
Cuisine American
Keyword easter cupcakes, easter recipes, easy easter recipe, mini egg recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Samantha

Ingredients

Cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup Greek yogurt
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)

Frosting:

  • 1 cup unsalted butter, at room temperature
  • 3-4 cups icing (confectioner's) sugar
  • 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)
  • 1/2 tsp kosher salt
  • 2 tbsp whipping cream
  • 36 Cadbury Mini Eggs (optional)

Instructions

Cupcakes:

  1. Preheat oven to 350° F and line or grease cupcake tins.

  2. In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.

  3. Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.

  4. Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).

  5. Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).

  6. Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before topping with frosting.

Frosting:

  1. With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I only used 3 cups, I found it was sweet enough). Beat in salt and vanilla. Finally beat in whipping cream.

  2. Top cooled cupcakes with frosting and Mini Eggs (if using).