Spring is in the air, and what better way to celebrate the season than with a batch of freshly baked Spring Vanilla Cupcakes? These delightful treats are perfect for any Easter gathering, springtime party, or just a sweet indulgence at home. Light, fluffy, and topped with colorful icing, these Easter Vanilla Cupcakes capture the cheerful spirit of the season. Whether you’re hosting an Easter brunch or looking for an easy baking project with the kids, these Easter cupcakes are as fun to decorate as they are to eat!

With pastel-colored icing and festive sprinkles, these spring cupcakes are perfect for bringing a little extra sunshine to your dessert table. Plus, they’re super easy to customize, switch up the colors, add your favorite toppings, or even hide a mini egg inside for a surprise twist. Get ready to whip up a batch of these irresistible Easter vanilla cupcakes and let the baking fun begin!

Vanilla Cupcakes for Easter

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 cupcakes

These adorable vanilla cupcakes are perfect for Easter celebrations. They’re soft, fluffy, and topped with beautifully colored icing and festive sprinkles. You can customize the colors and toppings to match your Easter theme, whether you're going for pastels or bright spring hues.

• ¼ cup (55g) softened butter (unsalted works best)
• ¼ cup (55g) granulated sugar
• 1 large egg (at room temperature)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• ½ cup (55g) all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder
• 1 tbsp milk (whole milk adds richness, but any milk will work)

• ⅓ cup softened butter (unsalted)
• 1 cup powdered sugar (sifted for a smooth finish)
• 1-2 drops food gel coloring (your choice of Easter colors like pastel pink, blue, or yellow)
• ¼ cup festive sprinkles (Easter egg shapes, pastel confetti, or bunny-shaped sprinkles)
• 1 tsp milk (optional, to adjust icing consistency)

Directions:

1. Preheat the oven:

Set your oven to 180°C (350°F) and line a 6-cup muffin tin with cupcake liners. Choose pastel-colored liners for an extra Easter-themed touch!

In a mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, usually about 3-4 minutes.

Crack the egg into the bowl and add the vanilla extract. Mix until fully incorporated.

In a separate small bowl, whisk together the all-purpose flour and baking powder. Slowly add the dry ingredients to the wet mixture, stirring gently. Finally, pour in the milk and mix until the batter is smooth but avoid overmixing to keep the cupcakes tender.

Spoon the batter evenly into the prepared cupcake liners, filling each cup about halfway. Baking them half-full ensures they rise perfectly without spilling over the edges. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

4. Prepare the icing:

While the cupcakes cool, prepare the icing. Beat the softened butter with a hand mixer or stand mixer until creamy and smooth. Gradually add in the powdered sugar, one spoonful at a time, until the mixture is fluffy and thick. If the icing feels too thick, add a splash of milk to thin it slightly.

Divide the icing into three bowls and add a drop or two of food gel coloring to each, stirring until you reach your desired pastel shades. Gel food coloring is ideal as it doesn’t water down the icing.

5. Decorate:

Once the cupcakes are completely cooled, transfer each colored icing into separate piping bags fitted with star nozzles for a beautiful swirl. Pipe the icing onto the cupcakes in a circular motion, starting from the outside and working your way in.

To finish, add a sprinkle of your favorite Easter-themed toppings—this is where you can get creative! From pastel-colored sprinkles to tiny candy eggs or edible glitter, the options are endless.

• Lemon Zest: Add 1 tsp of lemon zest to the cupcake batter for a fresh, citrusy flavor.
• Coconut Icing: Replace regular butter with coconut butter in the icing, and sprinkle shredded coconut on top for a tropical twist.
• Mini Eggs Surprise: For an Easter surprise, place a mini chocolate egg in the center of each cupcake before baking. It will melt slightly, creating a gooey treat inside!
• Carrot Cupcake Option: If you want to switch things up, swap out the vanilla extract for ½ tsp of cinnamon and 1 small grated carrot to create a simple carrot cake cupcake.

FAQs:

Q: Can I double this recipe?
A: Absolutely! If you need more than 6 cupcakes, simply double or even triple the recipe. Just make sure your mixing bowl is large enough to handle the extra ingredients.

Q: What if I don’t have food gel coloring?
A: You can use liquid food coloring in a pinch, but remember it might thin your icing slightly. To balance it out, add a bit more powdered sugar.

Q: How can I make these dairy-free?
A: Swap out the butter for a plant-based alternative and use a dairy-free milk like almond or oat milk. You may need to adjust the consistency of the icing slightly with extra sugar or milk.

Q: Can I prepare these cupcakes in advance?
A: Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Decorate with icing just before serving to keep the frosting fresh.

Q: How should I store leftover cupcakes?
A: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. If refrigerated, bring them to room temperature before serving for the best flavor and texture.

Q: Can I freeze the cupcakes?
A: Yes, you can freeze the unfrosted cupcakes for up to 2 months. Wrap each one tightly in plastic wrap and place them in a freezer bag. When ready to use, let them thaw at room temperature, then frost and decorate.