What better way to celebrate, rejoice, and bring joy than with a delicious set of cupcakes with an Easter theme? Easter is a time for celebration, joy, and renewal. Easter cupcakes provide a great opportunity to take pleasure in festive treats that reflect the spirit of the season, with their vivid colors and creative designs.
These 20 delicious cupcake recipes will satisfy your hunger and lift your spirits whether you’re throwing a get-together with loved ones or just want to sweeten your Easter celebrations.
20 Sweet Easter Cupcake Recipes
1. Classic Carrot Cupcakes with Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Cream cheese frosting for topping
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until well combined. Stir in the grated carrots and vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting with cream cheese frosting. Decorate with additional grated carrots or fondant carrots for a festive touch.
2. Lemon Raspberry Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined. Gently fold in the fresh raspberries.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool before frosting them with lemon buttercream or cream cheese frosting.
3. Chocolate Easter Nest Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate frosting
- Shredded coconut
- Mini chocolate eggs or jelly beans
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is well combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting with chocolate frosting.
Sprinkle shredded coconut on top of the frosting to create a nest-like appearance. Place mini chocolate eggs or jelly beans in the center of each nest for decoration.
4. Vanilla Bean Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Vanilla buttercream frosting
- Pastel-colored sprinkles
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, whole milk, and vanilla bean paste (or vanilla extract).
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting with vanilla buttercream. Decorate with pastel-colored sprinkles for a festive Easter touch.
5. Coconut Lime Easter Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup fresh lime juice
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Coconut lime frosting
- Toasted coconut flakes for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut milk, lime juice, lime zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Almond Joy Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons almond extract
- 1 cup shredded coconut
- 1/2 cup chopped almonds
- Chocolate ganache
- Whole almonds for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and almond extract to the dry ingredients.
Beat on medium speed for 2 minutes. Stir in the shredded coconut and chopped almonds until evenly distributed. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Pineapple Upside-Down Easter Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pineapple juice (reserved from canned pineapple slices)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6-8 canned pineapple slices, drained
- Maraschino cherries
- Brown sugar
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the pineapple juice, buttermilk, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Place a spoonful of brown sugar in the bottom of each cupcake liner.
Place a pineapple slice on top of the brown sugar in each liner. Place a maraschino cherry in the center of each pineapple slice. Divide the batter evenly among the cupcake liners, covering the pineapple slices. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Strawberry Lemonade Easter Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Strawberry buttercream frosting
- Fresh strawberries for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Key Lime Easter Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lime juice
- 2 tablespoons lime zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Lime cream cheese frosting
- Lime slices for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, lime juice, lime zest, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Hot Cross Bun Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup currants or raisins
- 2 tablespoons candied orange peel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream cheese frosting
- Powdered sugar glaze (mix powdered sugar with a little water until desired consistency)
- Candied orange peel for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the currants (or raisins) and candied orange peel until evenly distributed. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
11. Speckled Egg Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Blue or green food coloring
- Speckled egg candies for decoration
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, sour cream, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add a few drops of blue or green food coloring to achieve the desired color. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
12. Bunny Ear Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- White fondant
- Pink food coloring
- Mini marshmallows
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, sour cream, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
13. Rainbow Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Gel food coloring (red, orange, yellow, green, blue, purple)
- Vanilla buttercream frosting
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, sour cream, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among six small bowls. Add a few drops of gel food coloring to each bowl to create the colors of the rainbow.
Spoon a small amount of each colored batter into the cupcake liners, layering the colors to create a rainbow effect. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean
14. Peeps Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Marshmallow Peeps
- Pastel-colored frosting
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, sour cream, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
15. Chocolate Easter Basket Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Chocolate frosting
- Shredded coconut
- Mini chocolate eggs
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
Beat on medium speed for 2 minutes. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
16. Lemon Poppy Seed Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Lemon cream cheese frosting
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk, lemon juice, lemon zest, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the poppy seeds until evenly distributed. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
17. Cadbury Creme Egg Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cadbury Creme Eggs (halved)
- Chocolate frosting
- Mini Cadbury eggs for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the buttermilk, sour cream, and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Place half of a Cadbury Creme Egg in the center of each cupcake, pressing down slightly.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting with chocolate frosting.
- Garnish each cupcake with a mini Cadbury egg for a festive touch.
18. Coconut Cream Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup sour cream
- 1 teaspoon coconut extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Coconut cream frosting
- Toasted coconut flakes for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut milk, sour cream, and coconut extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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19. Hummingbird Easter Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/2 cup mashed ripe banana
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream cheese frosting
- Chopped pecans for garnish
Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the crushed pineapple, mashed banana, chopped pecans, shredded coconut, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
20. Marble Easter Cupcakes
Ingredient:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate frosting
- Pastel-colored sprinkles
Instructions:
Collect all the necessary ingredients including flour, sugar, butter, eggs, vanilla extract, cocoa powder, baking powder, salt, and milk. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
Take about a third of the batter and mix in cocoa powder until well combined. For the marble effect, drop alternating spoonfuls of vanilla and chocolate batter into each cupcake liner. Use a toothpick or a skewer to gently swirl the batters together in each cupcake liner, creating a marble effect. Be careful not to overmix.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion
Easter cupcakes are a delicious way to celebrate the joy and renewal of the season while enjoying in sweet delights. There is a cupcake recipe for every taste and occasion, whether you enjoy traditional flavors like carrot and vanilla or exciting combinations like coconut lime and strawberry lemonade.
These 20 Easter cupcake recipes, with their imaginary decorations and festive garnishes, will lend a delicious touch to your holiday celebrations. So get your ingredients ready, turn on the oven, and start baking! Happy Easter!
