Easter Cupcakes
The ultimate spring treat, Easter Cupcakes are a delightful way to celebrate the season. These festive cupcakes are topped with colorful frosting and whimsical decorations, making them a hit at any gathering. Easy to make and perfect for sharing, you won’t want to miss out on this fun recipe!
Equipment
- Baking Sheet
- Chef's Knife
Ingredients
- 24 vanilla cupcakes baked and cooled
- 1 recipe vanilla buttercream frosting (or two cans of icing)
- 24 regular size marshmallows
- 1 Pink sugar
- 1 Candy Eyes
- 1 Pink jelly beans or sprinkles
- 1 Green food coloring
- 1 Candy Eggs
Instructions
- Slice each marshmallow in half and dip the sticky side in pink sugar.
- Place white frosting in a piping bag fit with an open round tip. Pipe frosting.
- Top with 2 marshmallow halves, 2 candy eyes and a pink sprinkle nose.
- Tint frosting green. Fit a piping bag with a grass tip and fill with frosting.
- Pipe grass on cupcake, top with candy eggs.
- Store cupcakes in refrigerator for up to 3 days (the marshmallows will get hard after 1 day).
Notes
For the Easter bunny cupcakes, be sure to use regular-sized marshmallows – not jumbo ones or mini marshmallows.
When you tint the frosting for the grass cupcakes, start with a bit of food coloring and then add more to darken the color.
If you don’t have piping bags or tips, you can use a ziplock bag to pipe your frosting. Place the frosting in the bag and snip off one corner. For the grass frosting, snip a smaller hole – for the bunny ones, make it a little bigger.
You can bake the cupcakes a day in advance and let them cool. Store them in an airtight container overnight and frost them the next day.