Easter Cupcakes

4.5
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The Easter Bunny is hopping into town, and this year he brought cupcakes! Celebrate spring with adorable marshmallow bunnies, Easter chicks, and carrot cupcakes.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/6

Marshmallow Bunny

1 hour

Easy

12 cupcakes

Ingredients:

  • For the vanilla cupcakes:
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 tsp pure vanilla extract
  • 2 eggs, room temperature
  • 1 ¼ cup all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup milk, room temperature
  • For the bunny decoration:
  • 12 jumbo marshmallows
  • ½ cup coconut, shredded
  • 6 standard marshmallows
  • ½ cup pink royal icing
  • ¼ cup white buttercream
  • 1 Tbsp heart sprinkles

Directions:

  1. To make the vanilla cupcakes: Preheat the oven to 350°F and prepare a 12 cup cupcake pan with liners. Beat butter and sugar at medium-high speed for 5 minutes. Add vanilla, then the eggs one at a time. Separately, mix together the flour, baking powder and salt.  Reduce the mixer speed to medium and gradually add the dry ingredients, alternating with adding the milk, and beat until incorporated. Divide the batter evenly among the cupcake pan, filling the cups halfway. Bake for 20 minutes. Let them cool before decorating.
  2. Microwave a jumbo marshmallow for 20 seconds. Immediately place it on a cupcake, and press with another marshmallow of the same size to create a divot. Quickly cover in shredded coconut. If necessary, you can brush with a little corn syrup to make the coconut adhere better. Repeat with all cupcakes.
  3. Cut the smaller marshmallows in half and shape them into points at one end. Add details to the marshmallows with the royal icing to make bunny ears and paws.
  4. Decorate the cupcakes! On half, use toothpicks to attach the ears and add a heart sprinkle for the nose. On the other half, use buttercream to attach the paws and to pipe on a tail. Now you have cute bunny cupcakes for Easter!

Recipe 2/6

Easter Chicks

1 hour 10 minutes

Easy

12 cupcakes

Ingredients:

  • For the chocolate cupcakes:
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup coconut oil, melted
  • 2 tsp pure vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened natural cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup buttermilk, room temperature
  • For the Italian meringue:
  • 1 cup granulated sugar
  • ⅔ cup water
  • 3 egg whites
  • For the decoration:
  • Food coloring
  • Black sugar pearls

Directions:

  1. To make the chocolate cupcakes: Preheat the oven to 350°F and prepare a 12 cup cupcake pan with liners. Beat the eggs, granulated sugar, brown sugar, coconut oil, and vanilla until completely smooth. Separately, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the mixture in batches, alternating with adding the buttermilk. Gently whisk for a few seconds until combined. Pour or place the batter into the liners, filling only halfway. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
  2. For the Italian meringue: Place the sugar and water in a saucepan over medium high heat. When it reaches 244°F, remove from heat. Whip the egg whites at medium speed. You can start the mixer while the syrup is heating. When they begin to double in size, gradually pour in the syrup. Increase the speed, and whip until the meringue is firm.
  3. Take 5 Tbsp of the meringue and color with orange food coloring. Repeat twice, coloring with pink and blue. Color the rest of your meringue yellow. Place in separate pastry bags.
  4. Pipe two yellow meringue balls of different sizes on each cupcake. Use the orange-colored meringue to form a beak. Give each eyes with black sugar pearls, and give a finishing touch by making a pink bow on the head for the girls and a blue bow on the neck for the boy chicks.

Recipe 3/6

Squishy Bunny

50 minutes

Hard

6 cupcakes

Ingredients:

  • For the marshmallow:
  • ¾ cup granulated sugar, divided
  • 4 tsp water
  • 1 Tbsp corn syrup
  • 1 Tbsp glucose
  • 4 tsp, hydrated
  • 2 large egg whites
  • 1 cup cornstarch
  • 1 cup powdered sugar
  • For assembly:
  • 6 vanilla cupcakes
  • Food coloring
  • 1 cup buttercream
  • 2 Tbsp flower sprinkles
  • Chamomile flowers

Directions:

  1. To make the marshmallow: In a saucepan, combine ⅔ C granulated sugar with water, corn syrup, and glucose. Heat over medium-low. When it reaches 220°F, begin the next step.
  2. In a stand mixer, beat the egg whites and remaining granulated sugar at medium speed. Once the sugar mixture reaches 240°F, remove it from the heat and add the hydrated gelatin to dissolve. Immediately pour the syrup in a thin stream into the beaten egg whites while whipping on low, then increase the speed and continue beating until fluffy and firm. Remove from the mixer. Color ½ C of the marshmallow pink, ½ C black, and leave the remaining marshmallow white. Transfer each into separate pastry bags.
  3. Mix the cornstarch and powdered sugar and add to a baking dish or other deep tray. Create a small dent in the mixture and pipe a white marshmallow ball into it. Form the ears, then add details with pink marshmallow, including the nose. Finally, place the eyes with two small dots of black marshmallow. Coat with the cornstarch mixture, dust off the excess, and repeat until you have 6 bunnies.
  4. Frost the cupcakes with pastel green buttercream, and add flower-shaped sprinkles and chamomile flowers to each. Place a marshmallow bunny in the center, and it’s ready to enjoy for Easter.

Recipe 4/6

Cupcake Crop

30 minutes

Easy

6 cupcakes

Ingredients:

  • 6 chocolate cupcakes
  • 2 cups green buttercream
  • 1 cup strawberry wafers
  • 1 cup chocolate bread crumbs
  • candy melts, in various colors

Directions:

  1. Place green buttercream in a plastic bag, poke holes in one end with a wooden stick. Pipe the buttercream over the cupcakes to simulate grass. Set aside.
  2. On a sheet of wax paper, draw root vegetables using melted candy melts in various colors. Try making carrots, radishes, or beets with purple, red, orange, and green colors. Let them dry for 3 minutes before moving on.
  3. Cut the strawberry wafer cookies into rectangles, place them on the “grass,” to form a box, and fill them with chocolate bread crumbs to simulate a planter box. Arrange the candy melt vegetables on top. Your vegetable garden is ready to enjoy!

Recipe 5/6

Carrot Cupcake

20 minutse

Easy

6 cupcakes

Ingredients:

  • 2 cup orange candy melts, melted
  • 6 strawberries
  • 6 chocolate cupcakes
  • 2 cup chocolate buttercream
  • 1 cup chocolate cake crumbs

Directions:

  1. Hold the strawberries by the stem and fully dip into the candy melts. Let dry on wax paper until set.
  2. Transfer remaining candy melts into a piping bag. Cut a small hole and drizzle over the strawberries. Let dry.
  3. Use an apple corer to make a hole in the center of each cupcake. 
  4. Pipe chocolate buttercream around the top border.
  5. Sprinkle chocolate cake crumbs over the buttercream. Place the strawberries on top and press them halfway into the hole. Serve, and enjoy!

Recipe 6/6

Cotton Candy Nest

1 hour 30 minutes

Easy

6 cupcakes

Ingredients:

  • 3.5 oz brown fondant
  • 6 chocolate cupcakes
  • 2 cups chocolate buttercream
  • pink cotton candy
  • ½ cup chocolate egg candies

Directions:

  1. Divide the fondant into 12 equal pieces and roll them into 6 cm long strips. Twist two strips together, seal, and shape into a half-circle creating the basket handle. Repeat with remaining strips. Let dry for at least an hour.
  2. Remove the cupcakes from their liners. Cover each with a layer of chocolate buttercream. Refrigerate.
  3. Place the remaining buttercream in a piping bag with a flat tip. Pipe along the sides of the cupcake in a lattice, to simulate the weave of a basket. Pipe a ring around the top edge.
  4. Attach the fondant handle to the cupcakes. Take a portion of cotton candy and nestle it in the center, finishing with the chocolate eggs. With your Easter basket cupcakes, you’re ready to gather more chocolate eggs!

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