Cute Easter cupcakes recipe
Decorated with the most deliciously moreish buttercream topping, these adorable Easter cupcakes are the perfect treat
This Easter cupcakes recipe is perfect for your Easter baking session. This recipe is enough to make a dozen cupcakes – six of each type – perfect for a family tea or gift. With the tastiness of a lemon drizzle cake, the cuteness of a cupcake and chocolate decorations for good measure, they’re bound to be a hit.
As well as being drizzled with a zesty lemon syrup, these cupcakes have a smooth and indulgent buttercream topping.
Impress guests by decorating with Easter scenes using chocolate Easter bunnies and mini eggs. (Keep in mind that mini eggs are a choking hazard for small children.)
We show you how to make an Easter cupcake with a chocolate nest and also an Easter bunny cupcake scene.
What’s more, it’s so simple, the kids will love to help, too. And once you've baked the cupcakes, don't forget to decorate the table with these chick pom poms and beautifully painted eggs.
As Easter cupcake ideas go, this one’s pretty enough to stand out in plain white cupcake holders. But if you really want to splash out, buy some cases in spring pastels with cute check or floral prints.
Homemade Easter cupcakes are a great alternative – or addition – to chocolate cornflake nests. If you’re catering for a crowd this Easter why not set up an Easter afternoon tea or dessert station, featuring these Easter cupcake ideas as well as our Easter lemon pavlova, Easter chocolate cake and lemon and rosemary loaf recipes. If you really want the full afternoon tea vibe, make homemade scones and cucumber sandwiches to add to the spread. The best thing is it can be made in advance – all ready for a cup of tea or glass of Prosecco.
- Yields:
- 12 serving(s)
- Prep Time:
- 40 mins
- Cook Time:
- 25 mins
- Total Time:
- 1 hr 5 mins
Ingredients
125g (4½ oz) butter, at room temperature
125g (4½ oz) golden caster sugar
- 2
large eggs, beaten
125g (4½ oz) self-raising flour
Zest and juice of 1 lemon
For the syrup
- 2 tbsp.
lemon juice
50g (2oz) caster sugar
For the icing
75g (3oz) butter
200g (7oz) icing sugar
- 2
chocolate Flake bars
50g (2oz) mini candy-coated Easter eggs (we used Mini Eggs)
A few drops of green food colouring
6 mini chocolate bunnies
Iced sugar blossoms
You will need
A cupcake tin lined with paper cases, 2 piping bags and a small star-shaped nozzle
Directions
- Step 1Heat the oven to 180°C (160°C fan) mark 4. Put the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until the mixture is light and fluffy.
- Step 2Add the eggs, a little at a time, beating well after each addition. Add 1-2tbsp flour, if necessary, to prevent the mixture from curdling. Fold in the remaining flour, lemon zest and juice.
- Step 3Divide the mixture between the cases; bake for 20-25min until golden.
- Step 4To make the syrup, stir the lemon juice into the sugar, then pour over the cakes while warm. Remove from the tin; leave to cool on a wire rack.
- Step 5To make the icing, beat together the butter and icing sugar with 1-2tsp boiling water until smooth. Place half in a piping bag, snip off the end and pipe a swirl around the edge of 6 cupcakes. Cut up the Flake bars and arrange on top with the Mini Eggs.
- Step 6Mix the food colouring with the remaining icing and place in a piping bag fitted with a star-shaped nozzle. Pipe stars on to the other 6 cakes to make ‘grass’. Top with bunnies and sugar blossoms. The cupcakes will keep for 3-4 days in a cake tin.
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