When my son was young, he wasn’t big on candy, so I filled his Easter basket with toys and homemade treats he liked instead. These Easter cupcakes are easy to make, super cute, and tasty too! I use my easy buttercream recipe for the frosting, but you can use store-bought if that’s what you prefer. If you don’t want to mess around with food coloring, they look just as cute with plain white frosting too.
Step By Step Instructions
Mix the dry ingredients in a large mixing bowl until thoroughly combined. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Melt the butter in a covered small glass bowl or measuring cup in the microwave for 1 minute and allow it to cool. Then add the eggs and other wet ingredients. Mix until combined and add them to the bowl with the dry ingredients. Mix until combined being careful not to over mix. You just want to mix until the flour is incorporated into the wet ingredients. There is no need to beat the batter with a mixer, and a wooden spoon or whisk is fine. Fill the liners two-thirds full with the batter. Bake for 18-21 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool completely before frosting. Add the easter decorations of your choice. I made mine using two different looks. Serve and enjoy.
