17 Best Easter Cupcake Recipes for a Fun Dessert

Are you ready to make some super fun Easter cupcakes? You can make classic vanilla and yummy chocolate ones, or try something new like carrot cake and lemon lavender. These unique flavors will make your Easter celebration very special.

Get ready to be a cupcake superstar and impress your friends and family with these delicious treats! You'll find lots of easy-to-make recipes to choose from, so you can pick the ones you like best. Start baking now and make this Easter one to remember!

1. Classic Vanilla Bean Easter Cupcakes

Delicate vanilla cupcakes perfect for Easter celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/4 teaspoon vanilla bean paste
• Sprinkles or Easter-themed decorations

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Beat in the vanilla bean paste.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the pan before frosting and decorating with sprinkles or Easter-themed decorations.

2. Decadent Chocolate Easter Cupcakes

Rich, mocha-flavored cupcakes perfect for Easter celebrations.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 te aspoonsbaking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup melted unsalted butter
• Confectioners' sugar for dusting

Instructions

1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract and melted butter.
6. Gradually add dry ingredients to the cocoa mixture, whisking until just combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool completely in pan before dusting with confectioners' sugar.

3. Carrot Cake Easter Cupcakes With Cream Cheese Frosting

Delicious carrot cake cupcakes with cream cheese frosting, perfect for Easter celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granu*lated sugar

2 large eggs

• 1/2 cup unsalted butter, softened
• 2 cups grated carrots
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and eggs until well combined.
4. Add flour mixture to the wet ingredients and mix until just combined.
5. Stir in grated carrots and vanilla extract.
6. Divide batter evenly among cupcake liners and bake for 18-20 minutes.
7. Allow cupcakes to cool completely before frosting.
8. To make frosting, beat cream cheese and butter until smooth and creamy.
9. Add vanilla extract and powdered sugar, beating until well combined.
10. Frost cooled cupcakes and decorate as desired.

4. Easter Egg Hunt Cupcakes With Hidden Surprises

Easter Egg Hunt Cupcakes With Hidden Surprises are colorful treats filled with candy.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Easter-themed sprinkles and candies

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Stir in vanilla extract and divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before hiding small Easter candies or toys inside.
8. Frost the cupcakes with a simple buttercream frosting and decorate with Easter-themed sprinkles.

5. Lemon Lavender Easter Cupcakes With Buttercream Frosting

Bright and citrusy lemon lavender Easter cupcakes with buttercream frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 2 cups buttercream frosting
• Fresh lavender buds for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest, lemon juice, and lavender buds.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. Frost the cooled cupcakes with buttercream frosting and garnish with fresh lavender buds.

6. Adorable Bunny Face Easter Cupcakes

Adorable Bunny Face Easter Cupcakes are cute and delicious treats.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• White frosting
• Pink frosting
• Edible eyes and nose
• Whiskers made of black gel or edible marker

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Beat in vanilla extract.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow the cupcakes to cool completely before frosting.
10. Frost the cupcakes with white frosting and create a bunny face using pink frosting for the nose and edible eyes.
11. Use black gel or edible marker to draw on whiskers.

7. Spring Floral Easter Cupcakes With Edible Flowers

Delicate spring floral Easter cupcakes with edible flowers for a beautiful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• Edible flowers for decoration

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely before decorating with edible flowers.

8. Coconut Nest Easter Cupcakes With Cadbury Eggs

Delicious Easter cupcakes with coconut nest and Cadbury eggs.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup Cadbury eggs

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool completely in the pan.
9. To make the coconut nest, mix shredded coconut with a small amount of powdered sugar and a splash of milk until it sticks together.
10. Top each cooled cupcake with a spoonful of coconut nest and place a Cadbury egg in the center.

9. Jelly Bean Easter Cupcakes With Whipped Cream Frosting

Colorful jelly bean Easter cupcakes with whipped cream frosting are a sweet holiday treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup jelly beans
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Beat just until combined, then stir in the jelly beans.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. In a large bowl, using an electric mixer, beat the heavy whipping cream and granulated sugar until stiff peaks form.
11. Spread or pipe the whipped cream frosting over the cooled cupcakes.
12. Decorate with additional jelly beans, if desired.

10. Cinnamon Roll Easter Cupcakes With Cream Cheese Glaze

Sweet cinnamon roll-inspired Easter cupcakes with cream cheese glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• Confectioners' sugar, for dusting
• Cream cheese glaze, for topping

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. Beat in the eggs one at a time, then stir in the cinnamon and vanilla extract.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan.
9. Drizzle the cream cheese glaze over the cooled cupcakes and dust with confectioners' sugar.

11. Easter Chick Cupcakes With Vanilla Buttercream Frosting

Easter chick cupcakes are adorable and delicious treats for the holiday.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Vanilla buttercream frosting
• Yellow and orange frosting for decoration

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. Beat in the vanilla extract.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. Frost the cupcakes with vanilla buttercream frosting and decorate with yellow and orange frosting to create chick faces and beaks.

12. Speckled Egg Easter Cupcakes With Chocolate Ganache

Delicious Easter cupcakes with a speckled egg design and rich chocolate ganache topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Chocolate ganache
• Food coloring
• Sprinkles or edible decorations

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. Beat in the vanilla extract.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. Prepare the chocolate ganache by heating heavy cream and chocolate chips in a double boiler.
11. Dip the top of each cooled cupcake into the ganache, or spread a small amount on top.
12. Use food coloring to create a speckled egg design on top of each cupcake.
13. Decorate with sprinkles or edible decorations, if desired.

13. Raspberry Basil Easter Cupcakes With Mascarpone Frosting

Raspberry Basil Easter Cupcakes With Mascarpone Frosting are sweet and savory treats.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries
• 1/4 cup chopped fresh basil
• 8 ounces mascarpone cheese
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the raspberries and basil.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan.
9. To make the frosting, beat the mascarpone cheese and butter until smooth.
10. Gradually add the powdered sugar and beat until smooth and creamy.
11. Frost the cooled cupcakes with the mascarpone frosting.

14. Pastel Colored Easter Cupcakes With Swirled Frosting

Pastel colored Easter cupcakes with swirled frosting are a delightful and colorful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspsalt
• 1/oon 2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Food coloring
• Frosting

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the cupcakes to cool completely before frosting.
9. Divide the frosting into three portions and color each with a different pastel color.
10. Spread a small amount of frosting on top of each cupcake.
11. Using a spatula or spoon, create a swirled design with the remaining frosting.

15. S'mores Easter Cupcakes With Chocolate Frosting and Toasted Marshmallows

S'mores Easter Cupcakes With Chocolate Frosting and Toasted Marshmallows are a creative twist on traditional campfire treats.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallows
• 1 cup chocolate frosting
• Graham cracker crumbs, for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, then add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the vanilla extract, beginning and ending with the dry ingredients.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the cupcake batter until well combined.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan before frosting with chocolate frosting.
9. Top each cupcake with a toasted marshmallow, either by using a kitchen torch or placing the marshmallow under the broiler for a few seconds.
10. Garnish with graham cracker crumbs to resemble a s'mores treat.

16. Peach Cobbler Easter Cupcakes With Cinnamon Sugar Topping

Delicious Easter cupcakes featuring peach cobbler flavors and a crunchy cinnamon sugar topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced peaches
• 1/4 cup cinnamon sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in diced peaches.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with cinnamon sugar.
9. Mix together cinnamon and sugar in a small bowl.
10. Sprinkle cinnamon sugar mixture evenly over cooled cupcakes.

17. Candyfilled Easter Cupcakes With Sprinkles and Whipped Cream Frosting

Colorful Easter cupcakes filled with candy and topped with whipped cream frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Candy pieces, such as M&M's or chocolate chips
• Sprinkles
• Whipped cream frosting

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6. Fold in the candy pieces.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. Top each cupcake with whipped cream frosting and sprinkle with sprinkles.

Conclusion

You'll indulge in rich, decadent chocolate and light, airy vanilla, juxtaposing classic flavors with creative twists like carrot cake and lemon lavender, making your Easter dessert spread a thrilling mix of traditional and innovative treats that will delight both kids and adults.