Easter Cupcakes Recipe
If you use a great Easter cupcakes recipe to close out your holiday dinner, you'll finish with something memorable and sweet that both kids and adults will enjoy. In addition to tasting great, cupcakes are an excellent portable dessert that can be taken and enjoyed anywhere.
Easter Cupcakes Recipes
Try any of these three Easter cupcakes recipes for fluffy and delicious cupcakes that you can top with your favorite frosting and decorate with an Easter theme.
Carrot-Cake Cupcakes
A carrot-cake cupcake is a natural choice for Easter. This recipe makes a dozen cupcakes.
Ingredients
- 2/3 c. sugar
- 3 T. canola oil
- 1 tsp. vanilla extract
- 1 egg
- 1 c. shredded carrot
- 1 8-ounce can crushed pineapple, drained
- 1 c. flour
- 1 tsp. baking powder
- 3/4 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. raisins
- 1/4 c. shredded coconut
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and spray them lightly with cooking spray.
- Beat the sugar, oil, vanilla extract, and egg in an electric mixer on medium speed until they are well blended.
- Add the shredded carrot and crushed pineapple. Beat until incorporated.
- In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Stir with a whisk.
- In two installments, add the flour mixture to the carrot mixture. Beat just until moistened.
- Stir in raisins and coconut.
- Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely before frosting.
Chocolate Cupcakes
If you have a sweet tooth that can't be satisfied, these are the cupcakes for you! The recipe serves 12.
Ingredients
- 1 c. sugar
- 3/4 c. plus 2 T. flour
- 1/3 c. unsweetened cocoa powder
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1/2 c. buttermilk
- 1/4 c. canola oil
- 3/4 tsp. vanilla extract
- 1/2 c. hot coffee
- 1 1/2 T. rum
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and spray them lightly with cooking spray.
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk.
- In a smaller bowl, whisk together the egg, buttermilk, canola oil, and vanilla extract.
- Make a small well in the dry ingredients and whisk in the egg mixture. Stir until moistened.
- Add the coffee and rum to the batter and stir until incorporated.
- Spoon the batter into muffin cups until they are 2/3 full.
- Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely before frosting.
Lemon-Blueberry Cupcakes
These light, fresh flavors take advantage of spring's colorful fruits. This recipe will make 12 cupcakes.
Ingredients
- 1 1/2 c. flour
- 1/2 c. plus 2 T. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 4 T. butter, melted
- 1 egg
- 1/2 c. buttermilk
- 1/2 c. milk
- 1 tsp. lemon zest
- 1 c. fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and spray them lightly with cooking spray.
- In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
- In a smaller bowl, whisk together the egg and melted butter. Add the buttermilk, milk, and lemon zest, and whisk again.
- Make a small well in the flour mixture and pour in the wet ingredients. Stir just until the batter is moistened.
- Gently fold blueberries into the batter.
- Spoon the batter into the muffin cups, dividing it evenly among them.
- Bake for 22 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely before frosting.
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