Mini Easter Cupcakes

Serve the mini easter cupcakes to your loved ones, making your occasion more memorable. These mini cupcakes are filled with bursting festive flavors. They are the perfect size for sharing and contain the essence of seasonal flavors. The easy-to-make recipe and pantry ingredients make it perfect for parties and gatherings. The beautiful frosting enhances their allure, and adorable occasional decorations make them a masterpiece for your festive table. You can place it on the table as a centerpiece for your easter brunch and tuck in the festive basket for your loved ones. 

Ingredients For Mini Easter Cupcakes

For The Cake

• Unsalted butter
• Sugar
• Egg
• Egg white
• Vanilla extract
• Vegetable oil
• All-purpose flour
• Baking powder
• Salt
• Milk
• Chocolate mini eggs

For The Frosting

• Unsalted butter
• Icing sugar
• Vanilla extract
• Blue food coloring
• Shredded coconut
• Mini eggs

Ingredient Notes and Variations

1. Vegetable oil adds moisture and tenderness to the cupcake batter. Melted butter or coconut oil is an excellent alternative to the vegetable oil. 
2. Milk: It contributes to the richness and tenderness of the cupcake. You can use other types of milk like soy, whole, coconut, or almond milk. 
3. Chocolate mini eggs are a delightful addition to your themed easter table. For variation, you can consider using other decorations like marshmallow chicks or jelly beans. 
4. Icing sugar: It is also known as powdered sugar. It is best to prepare the frosting of the cupcakes. 
5. Blue food coloring: This coloring provides a tint to the frosting for a festive touch. You can use different colors and favorite ones that match your easter decorations.

How To Make Mini Easter Cupcakes?

1: Prepare the cupcake batter

• Preheat the oven before making the batter, and keep the temperature to 325 degrees. 
• Take a bowl of stand mixer and mix the butter with sugar. 
• Break the eggs and collect them in a bowl. Break eggs and separate their whites. 
• Add these eggs and egg whites to the butter mixture. 
• Beat all of them until the mixture becomes fluffy. 
• Add vanilla and oil to the mixture and beat.
• Sift the flour, salt, and baking powder in the butter mixture. 
• Lower the speed of the stand mixer and mix all ingredients by adding milk gradually. 
• Make a smooth batter. 
• Fold the mini eggs in it. 

2: Bake the cupcakes

• Divide the cupcake batter equally into the greased cupcake tin. 
• Place in the oven and bake them for 8 to 10 minutes. 
• Until you prepare the frosting. 

3: Prepare the frosting. 

• Beat the butter, icing sugar, blue food color, vanilla, and coconut until fluffy.
• Once the cupcakes are baked, add this frosting to each cupcake.

Print Pin

5 from 1 vote

Mini Easter Cupcakes

Serve the mini easter cupcakes to your loved ones, making your occasion more memorable. These mini cupcakes are filled with bursting festive flavors. They are the perfect size for sharing and contain the essence of seasonal flavors.

Course Dessert, Easter

Cuisine American, Continental

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Author Adalynn Ward

Servings 12 Cupcakes

Calories 532kcal

Ingredients

For The Cake

• ½ cup unsalted butter softened
• ¾ cups sugar
• 1 egg
• 1 egg white
• 1 teaspoon pure vanilla extract
• ¼ cup vegetable oil
• 1 ¼ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• ½ cup chocolate mini eggs roughly chopped

For The Frosting

• 1 cup unsalted butter room temperature
• 3 cups icing sugar or to taste
• 1 teaspoon pure vanilla extract
• 2-3 drops of blue food coloring
• ¼ cup shredded coconut for topping
• 36 mini eggs for topping

Instructions

• Preheat the oven before baking the cupcake batter at 325℉.
• Use a stand mixer and mix the butter and sugar until it becomes fluffy.
• Incorporate vanilla, oil, and butter into the mix and beat until it becomes fluffy.
• Mix the flour, salt, and baking powder into the butter.
• Switch on the mixer to a low rate and mix the mixer, adding milk slowly.
• Fold the mini eggs into it.
• Divide the batter evenly into 12 cupcake trays.
• Bake them until they are golden.
• Beat the butter with vanilla, sugar, coconut, and mini eggs to make the frosting.
• After baking the cupcakes, spread this frosting to the cupcakes.

Nutrition

Serving: 1Cupcake | Calories: 532kcal | Carbohydrates: 54.6g | Protein: 4.2g | Fat: 34.3g | Saturated Fat: 19.4g | Cholesterol: 82mg | Sodium: 135mg | Potassium: 86mg | Fiber: 0.9g | Sugar: 43.1g | Calcium: 82mg | Iron: 1mg