Easter Cupcakes

These Easter Cupcakes look and taste like spring! A light lemon cupcake is topped with a grass nest with Easter egg. These cupcakes are perfect for any Easter or Spring party.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 8

Total Time 48

Servings cupcakes

Calories 257kcal

Author Deborah Harroun

Ingredients

Cupcakes:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup butter softened
4 large eggs
2 teaspoons lemon extract
2 cups buttermilk

Buttercream:

1 cup butter softened
5 cups powdered sugar
Pinch of salt
3-4 tablespoons heavy whipping cream
Green food coloring
Candy eggs

Instructions

To make the cupcakes:

Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.
In a bowl, combine the flour, baking powder and salt. Set aside.
3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
In a large bowl, or the bowl of a stand mixer, beat the sugar and the butter together on medium speed until combine. Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add lemon extract and beat to combine.
2 cups granulated sugar, 1 cup butter, 4 large eggs, 2 teaspoons lemon extract
With the mixer on low speed, add 1/3 of the flour mixture. When it’s almost mixed in, add half of the buttermilk, followed by an additional 1/3 of the flour, and then the final buttermilk. Add the last of the flour mixture then continue to beat just until it is blended.
2 cups buttermilk
Divide the batter evenly between the prepared muffin tins, filling each about 2/3 full.
Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.

To make the buttercream:

Place the butter in the bowl of a stand mixer and beat until light and fluffy. Add 3 cups of the powdered sugar and beat to combine. Continue to add the powdered sugar 1/2 cup at at time.
1 cup butter, 5 cups powdered sugar
When all of the powdered sugar has been added, add in 3 tablespoons of heavy cream and a pinch of salt. Continue to beat until the frosting is light and fluffy, adding more cream if desired. Tint with the green food coloring.
Pinch of salt, 3-4 tablespoons heavy whipping cream, Green food coloring

To assemble:

Transfer the buttercream to a piping bag fitted with a small, multi-opening tip (I use this one). Starting at the top and moving out, pipe the grass onto the cupcakes - place the tip on the cupcake, squeeze the bag, then release while pulling up to form blades of grass. Try to make different lengths of grass.
Top each cupcake with a few candy eggs.
Candy eggs

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional information does not include the candy eggs.

Nutrition