Soft, colorful Easter cupcakes made with a vanilla batter swirled with pastel colors, topped with fluffy buttercream, and finished with festive sprinkles and mini chocolate eggs.
Ingredients
For the Vanilla Cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup whole milk
- pink, yellow, and blue gel food coloring
For the Buttercream:
- 1 ½ cups unsalted butter room temperature
- 3 cups confectioners sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- 3-4 Tablespoons whole milk
For Decorating:
Instructions
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 ¼ cups all-purpose flour, 2 ¼ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.¾ cup butter, 1 ½ cups granulated sugar, 3 large eggs, 1 ½ teaspoons vanilla extract
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—don’t overmix!1 cup whole milk
- Divide the batter into 3 bowls (about 1 ⅔ cups each) and add mix in the food coloring until even blended.pink, yellow, and blue gel food coloring
- Using a spoon or a small cookie scoop, add 1 ½ Tablespoons of each color into each cupcake liner, filling them about ⅔ full. Try to create a triangle with the colors so you can see all 3 colors so it’s easier to swirl. Gently swirl the batter with a toothpick or skewer to create a marbled look.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cupcakes to cool completely before frosting.
- In a large bowl, beat the butter until smooth. Add confectioners sugar, vanilla extract, almond extract (if using), and milk. Mix until smooth and fluffy. Adjust consistency if needed.1 ½ cups unsalted butter, 3 cups confectioners sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon almond extract, 3-4 Tablespoons whole milk
- Spread or pipe buttercream onto the cooled cupcakes. Finish with pastel sprinkles and mini chocolate eggs.Easter Sprinkles, 48 Mini eggs
Notes
If the buttercream is too thick, add a little more milk. If it's too thin, add more powdered sugar until you achieve the desired consistency.
Store in an airtight container or tightly covered for up to 2-3 days or in the fridge for up to 5 days.
Nutrition
Calories: 531kcal | Carbohydrates: 63g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 229mg | Potassium: 99mg | Fiber: 0.5g | Sugar: 49g | Vitamin A: 872IU | Calcium: 91mg | Iron: 1mg
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