Spring Easter Cupcakes

If you haven’t guessed by now, I really love baking holiday-themed desserts. Easter is no exception especially since Spring just makes me so darn happy! There is something about this time of year that really makes me want to make all kinds of cute things and well.. bunnies, carrots, baby chicks? Sign me up!

I came across this idea for cupcakes on Pinterest a while ago and always kept them in the back of my mind as something I wanted to make for Spring. After baking some complicated sugar cookies, I figured these were much easier to make and share with you all step-by-step.

I am not including the cake recipe because I believe in making things as easy (or as complicated) as you want! Just use your favorite cake recipe or even boxed cake. I am including my easy recipe for Swiss Meringue Buttercream though because although I can deal with boxed cake, I can’t accept canned frosting, ha.

Spring Easter Cupcakes


Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: Cupcakes, Easter
Servings: 24 cupcakes

Ingredients

Cake

  • 1 white cake recipe or cake box mix

Frosting

  • 1 cup Pasteurized Liquid Egg Whites
  • 6 cups Powdered Sugar
  • 3 cups Unsalted Butter at room temperature
  • 2 tbsp Vanilla Extract
  • 1/2 tsp Salt

Decoration

  • 2 bags Hershey’s Candy Coated Milk Chocolate Eggs
  • 1 bar Hershey’s Milk Chocolate

Instructions

Cake

  • Bake cake as recipe instructs. Divide into cupcake tins lined with cupcake foil. You can bake a combination of mini cupcakes and full size cupcakes if you wish or just stick to one side.
  • Let cupcakes completely cool before decorating.

Frosting

  • Mix the egg whites, powdered sugar and salt in a bowl. On low speed with a paddle attachment, mix everything until there are no dry patches.
  • Stop mixing and use a spatula to scrape down the sides and base of the bowl.
  • Keep mixing on medium speed for about 5 minutes.
  • Turn the mixer to low and begin incorporating the room temperature butter. Be sure to incorporate only 2 tablespoons at a time.
  • Once the butter is fully incorporated, add your vanilla extract.
  • Stop mixing, scrape down the sides and bottom and turn the speed back up to medium. Allow the buttercream to beat for 10 minutes.
  • Use right away to decorate or store in the fridge for later use (will stay good for about 2 weeks).

Decorate

  • Using a vegetable peeler, run it along the edge of the chocolate bar to create shavings. These will serve as the โ€œnestโ€ for the eggs.
  • Sprinkle the chocolate shavings over the piped frosting.
  • For the mini cupcakes, place one egg on top of the frosting. For the full-size cupcakes, place three eggs on top. Be sure to alternate colors.

Hope you guys enjoy these!

With love,

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