Description
Delicious Easter cupcakes topped with Swiss Meringue Buttercream and decorated with candy-coated Easter eggs.
Ingredients
Scale
- 3/4 cup unsalted butter (softened at room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- pinch salt
- 1 tablespoon milk
- 1 teaspoon cocoa powder
- 1 tablespoon vanilla extract
- 36 mini candy-coated Easter eggs
Instructions
- Preheat the oven to 350ºF. Add 12 cupcake liners to a 12-hole cupcake pan.
- Put the butter and sugar into a large mixing bowl and use an electric handheld whisk to beat together until light and fluffy.
- Add the eggs and vanilla and beat until the mixture is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then add it to the wet ingredients. Use a spatula to fold it into the batter gently.
- Pour in the milk and fold through until combined.
- Divide the cupcake batter between the 12 cupcake liners, filling them 2/3 full.
- Bake in the center of the oven for 18 minutes or until the cupcakes have risen and are a pale golden brown color. When properly baked, they will feel springy to the touch.
- Remove the pan from the oven and transfer the cupcakes to a wire cooling rack.
- Once the cupcakes are cool, pipe the buttercream on top of each cupcake.
- To add a speckled effect, mix the cocoa powder and vanilla in a small bowl, then dip a small, clean paintbrush into the mixture and flick it onto the frosting using your finger.
- For a final garnish, add 3 mini candy-coated Easter eggs to the top of each cupcake.
- Serve and enjoy!
Notes
- For best results, ensure the butter is softened to room temperature before mixing.
- Feel free to customize the decorations according to your theme.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg