Easter Cupcakes Recipe

Name: Easter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ tbsp (1 1/2 sticks) butter, at room temperature; 2/3 cup packed brown sugar; Pinch None salt; 1 tsp vanilla extract; 4 None eggs, plus 1 egg white; 2 1/2 cups flour; 1 tsp baking powder; 1/3 cup whole milk; 1/2 cup semi-sweet chocolate chips; 2 1/2 cups powdered sugar; 6 None canned apricot halves, drained and patted dry; 1/2 cup heavy cream, whipped; 1 tsp chocolate sprinkles; None None Easter candies and chocolates, to decorate; None None Mint leaves, to decorate

Servings: persons

½ tbsp (1 1/2 sticks) butter, at room temperature
2/3 cup packed brown sugar
Pinch None salt
1 tsp vanilla extract
4 None eggs, plus 1 egg white
2 1/2 cups flour
1 tsp baking powder
1/3 cup whole milk
1/2 cup semi-sweet chocolate chips
2 1/2 cups powdered sugar
6 None canned apricot halves, drained and patted dry
1/2 cup heavy cream, whipped
1 tsp chocolate sprinkles
None None Easter candies and chocolates, to decorate
None None Mint leaves, to decorate

1
Preheat the oven to 375u00b0F. Line a 12-cup muffin pan with paper liners.
2
Beat the butter, brown sugar, salt and vanilla in a large bowl with an electric mixer until pale and fluffy. Beat in the eggs, one at a time. Mix the flour and baking powder in a medium bowl. Beat in flour mixture alternately with the milk. Fold in the chocolate chips. Divide among the muffin cups.
3
Bake for 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
Meanwhile, mix the powdered sugar and egg white until you have a thick icing. Add more powdered sugar, if necessary. Place a teaspoon of the icing on half the cupcakes and top with an apricot half.
5
Fill a piping bag fitted with a star tip with the whipped cream. Pipe little rosettes over the remaining 6 cupcakes. Decorate with the chocolate sprinkles, Easter candies and chocolates, and the mint leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ tbsp (1 1/2 sticks) butter, at room temperature, 2/3 cup packed brown sugar, Pinch None salt, 1 tsp vanilla extract, and more.

Yes, Easter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Cupcakes

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