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Cute and easy Easter cupcakes recipe - fun Easter food for kids
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5 from 1 vote

Easy Easter Cupcakes 

This cute and easy Easter cupcakes recipe has buttercream 'grass', chocolate bunnies and mini eggs for a fun Easter baking idea for kids!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert, Party Food
Cuisine: British, Easter
Servings: 12 cupcakes
Author: Grace Hall

Ingredients

For the cupcakes:

  • 175 g softened butter or dairy free spread
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk or dairy free alternative
  • 2 tsp vanilla extract

To decorate:

  • 100 g softened butter or dairy free spread
  • 225 g icing sugar
  • 1 tsp vanilla extract
  • green gel food colouring
  • 1 Tbsp milk or dairy free equivalent
  • 12 Maltesers Mini Bunnies
  • 80 g bag mini eggs

Instructions

  • Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
  • Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
  • Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, make the buttercream icing:
  • Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
  • Add the green gel food colouring and whisk until the icing is evenly coloured. Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Spoon the buttercream into a piping bag with a grass piping nozzle. Cover the top of each cupcake with piped tufts of buttercream 'grass'.
  • Add a chocolate bunny to the centre of each cupcake, sitting up in the grass. You might want to add a few extra tufts of buttercream behind the bunnies to help them stay upright.
  • Finish off your Easter cupcakes by adding few mini eggs to the top of each cake, scattered in the grass around the bunnies.