Add Preferred Source
I love making Easter Cupcakes because they bring color and fun to any Easter dessert table. Each one is soft and fluffy with a tender vanilla crumb, topped with a cloud of light, airy pastel buttercream swirled in soft pink, mint green, and cream, then finished with colorful rainbow sprinkles. They’re just as fun to look at as they are to eat.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make these for Easter gatherings, spring birthday parties, and bake sales when I want something colorful and festive, and they disappear fast every time. Honestly, it’s one of the most beautiful desserts I make all year. They keep well at room temperature for up to 2 days, or you can refrigerate unfrosted cupcakes in an airtight container for up to 4 days and frost them just before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Easter Cupcakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this easter cupcake recipe is genuinely so fun, and the decorating step at the end is the best part.
Prep Your Pan and Preheat
Preheat your oven to 350°F (180°C) and place a rack in the center. Line your muffin tin with cupcake liners. A nonstick muffin tin makes a real difference here for even baking and easy release.
Mix the Dry Ingredients
In a large mixing bowl, sift together the cake flour, granulated sugar, salt, and baking powder, then whisk until everything is evenly combined. Using a fine-mesh flour sifter helps break up lumps in cake flour, resulting in a smoother batter.
Mix the Wet Ingredients
In a medium bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract until smooth. If you want an extra-tender crumb, sour cream makes a great swap for an equal amount of the milk and adds a subtle richness to the batter.
Combine and Fill
Pour the wet ingredients into the dry and whisk gently until just combined. A few small lumps are totally fine; overmixing is what flattens cupcakes, so stop as soon as the batter comes together.
Divide the batter evenly among the liners, filling each about ⅔ full. A cookie scoop is the easiest way to get even portions without any mess.
Bake
Bake for about 18 minutes, or until the tops spring back when lightly touched or a toothpick inserted into the center comes out clean.
Cool Completely
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. They need to cool completely before frosting; even slightly warm cupcakes will melt buttercream. I use a cooling rack with good airflow; this speeds it up.
Make the Buttercream
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the unsalted butter for about 1 minute until smooth and creamy. An electric mixer does the heavy lifting beautifully here.
With the mixer on low speed, gradually add the powdered sugar, mixing until combined; the mixture may look slightly thick or clumpy at first, and that’s completely normal. Add the vanilla extract, then increase the speed to medium and beat butter and sugar together for about 5 minutes, scraping down the sides of the bowl as needed, until the vanilla frosting becomes light and fluffy.
Add milk or cream a little at a time only if needed to reach your desired consistency.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Tint the Frosting
Divide the buttercream into separate small bowls and tint each one with a pastel food color: light pink, blue, and yellow. Gel food coloring gives you the most vibrant pastel shades without thinning out your frosting.
Decorate and Serve
For a fun Easter look, spoon alternating colors of buttercream into a piping bag to create a soft rainbow swirl effect, then pipe or spread the frosting onto the cooled cupcakes. A piping bag set with a variety of piping tips gives you full control over the swirl shape and size.
For decorations, sprinkles are always a classic finish, but Cadbury mini eggs, speckled eggs, jelly beans, or little eggs make gorgeous toppers that lean right into the Easter theme. Toasted coconut or shredded coconut pressed gently into the frosting creates a sweet bird’s nest effect, and candy bunny ears are a great idea for making each cupcake look extra festive.
Sanding sugar is also a beautiful swap for sprinkles if you want a more delicate, glittery finish. For a decadent twist, try drizzling melted chocolate over the frosted tops, or pipe a rich ganache filling into the center of each cupcake before frosting for a chocolate surprise inside.
Serve
Arrange the finished cupcakes on a platter or tiered stand and serve at room temperature so the buttercream is at its softest and creamiest.
Easter Cupcakes travel really well, which makes them a go-to for parties, school events, and gatherings away from home. Once frosted and decorated, place them in a cupcake carrier with individual slots to keep them upright and protect the frosting during transport. If you’re heading somewhere warm, keep the carrier in a cool spot in the car and avoid direct sunlight to prevent the buttercream from softening.
Easter Cupcakes
Equipment
Ingredients
Cupcakes:
- 1½ cups cake flour (+ 2 tablespoons) fluffed, spooned, and leveled
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 2 large eggs
- ¾ cup whole milk
- ½ cup butter melted
- 1½ teaspoons vanilla extract
Buttercream Frosting:
- 1¼ cups unsalted butter softened to room temperature
- 2½ cups powdered sugar
- 2–3 tablespoons milk or cream if needed
- Food coloring light pink, blue, yellow
Decorations:
- Sprinkles
Instructions
- Preheat your oven to 350°F (180°C) and place a rack in the center. Line muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, sugar, salt, and baking powder. Whisk to evenly combine.1½ cups cake flour (+ 2 tablespoons), ¾ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.2 large eggs, ¾ cup whole milk, ½ cup butter, 1½ teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Be careful not to overmix — a few small lumps are fine.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for about 18 minutes, or until the tops spring back when lightly touched or a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Cool completely before frosting.
Buttercream Frosting:
- In a large bowl (or stand mixer fitted with a paddle attachment), beat the softened butter for about 1 minute until smooth and creamy.1¼ cups unsalted butter
- With the mixer on low speed, gradually add the powdered sugar, mixing until combined. The mixture may look slightly thick or clumpy at first.2½ cups powdered sugar
- Add the vanilla extract and increase the speed to medium. Beat for about 5 minutes, scraping down the sides of the bowl as needed, until the buttercream becomes light and fluffy.
- Add milk or cream, a little at a time, only if needed to reach your desired consistency.2–3 tablespoons milk or cream
- Divide the frosting into separate bowls and tint with pastel food colors.Food coloring
Decorate:
- For a fun Easter look, spoon alternating colors of buttercream into a piping bag to create a soft rainbow swirl effect. Pipe or spread the frosting onto the cooled cupcakes and finish with sprinkles.Sprinkles
Video
Notes
- Spoon and level your flour: Cake flour can compact easily in the bag, so always fluff it first, then spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and can make your cupcakes dense.
- Don’t overmix the batter: Once the wet and dry ingredients come together, stop mixing. A few lumps in the batter are completely fine and will bake out. Overmixing develops gluten and leads to tough, dense cupcakes.
- Cool completely before frosting: Even slightly warm cupcakes will cause buttercream to slide right off. Give them plenty of time on the wire rack, or pop them in the fridge for 15 minutes to speed things up if you’re in a hurry.
- Beat the butter first: Don’t skip beating the softened butter on its own for about 1 minute before adding the powdered sugar. It creates an airier base, making the finished buttercream noticeably lighter and fluffier.
- Use gel food coloring: Liquid food coloring can thin out your buttercream and make pastel shades harder to control. Gel coloring gives you vivid, true pastels with just a tiny amount and won’t change the consistency of your frosting.
- Flash-freeze for gifting: If you’re packaging cupcakes as gifts or making them ahead, pop the frosted cupcakes into the freezer uncovered for about 30 minutes until the buttercream firms up. Then transfer to a container without the frosting smudging or sticking.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Once you’re ready to store, remove cupcakes from any serving platter and place them in an airtight container. They keep well at room temperature for up to 2 days, or refrigerate for up to 4 days.
If refrigerating, let them sit at room temperature for about 20 to 30 minutes before serving so the buttercream softens back to that creamy, fluffy texture. You can also freeze unfrosted cupcakes for up to 2 months.
Wrap each one individually in plastic wrap, then place them in a freezer-safe airtight container to protect them from freezer burn. Thaw overnight in the fridge or at room temperature, then freeze fresh before serving.
What to Serve With Easter Cupcakes
They’re perfect for an Easter dessert table or rounding out a full Easter spread alongside other sweet treats. They sit beautifully next to lemon bars, pastel sugar cookies, a fresh fruit platter, or a chocolate cake for guests who want something richer. Setting out a mix of vanilla cupcakes and pastel-frosted ones makes for a really pretty and crowd-pleasing display at any spring gathering.
For drinks, they pair wonderfully with a cold glass of lemonade, a fruity pink punch, or a warm cup of tea. The light, buttery flavor makes them a perfect treat alongside anything bright and citrusy. They fit effortlessly into any spring menu, whether you’re hosting a big family brunch or a backyard get-together. Happy Easter to whoever gets the last one on the platter!
More Easy Easter Recipes for You to Try at Home
Here are more dishes to help you plan your Easter spread.
