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Close up of pastel icing Easter cupcakes

Spring Easter Cupcakes

These Spring Easter Cupcakes are topped with pastel buttercream frosting and colorful sprinkles for a fun and festive dessert. They're easy to make and perfect for Easter celebrations, spring parties, and special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

For the cupcakes:
  • ¼ cup 55g softened butter
  • ¼ cup 55g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup 55g all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp milk
For the icing:
  • ⅓ cup softened butter
  • 1 cup powdered sugar
  • 1 drop of food gel coloring
  • ¼ cup sprinkles
  • 1 tsp milk, optional

Method
 

  1. Preheat the oven to 180°C and line a muffin tin with cupcake cases.
  2. Cream the butter and sugar, then mix in the egg, vanilla, flour, baking powder, and milk.
  3. Divide the batter between the cupcake cases and bake for 12 to 15 minutes.
  4. Let cool completely.
  5. Beat the butter for the frosting, then gradually add the powdered sugar.
  6. Divide into three bowls and color each portion.
  7. Transfer to piping bags and pipe onto the cooled cupcakes.
  8. Finish with sprinkles and serve.