An Easter cupcakes recipe is easy to bake and decorate for a special dessert for celebrating what is the resurrection.
As you probably have noticed these small individual cakes have become very popular over the years. These little cakes are the first thing I remember as a child seeing my older sister Gloria (a great cook) baking. She was young and recently married when Mom, Dad and I visited her apartment. She had made lots of cupcakes and had every color of frosting imaginable waiting to decorate them with. What a sight!
More and more cupcakes are the choice to replace larger cakes for special occasions. Often I make cupcake for Easter occassion over a large Easter bunny cake or a small bunny cake. Even for occasions as special as weddings, brides to be often choose to serve these small individual cakes. Considering today’s economy, the choice is made by comparing the prices. You can serve the same number of guests cheaper with cupcakes than with large decorated cakes; quite often people will make their own cupcakes rather than ordering from a professional.
An Easter cupcakes recipe can be made from almost any layer cake recipe and even box cake mixes. Line a cupcake tin with pretty holiday paper liners and fill about two thirds full. Some of the paper liners are really elaborate now having beautiful ruffles around the top are really nice for special events. Of course the frosting and decorations set them apart from just plain cupcakes. Twisted pipe cleaners make great basket handles for the cakes and tinted coconut for the grass. Use candy bunnies, chicks, eggs, jelly beans or even little non edible ornaments to decorate with. These are a great kid pleaser!
Try these spice cupcakes for Easter cupcakes recipe.
Preheat oven to 350F degrees.
Cream butter and sugar. Sift flour, baking powder, Baking soda, salt, cinnamon, ginger, allspice and cloves together. Combine the flour mixture with the creamed mixture and blend well. Spoon into lined cupcake tins about 2/3 full and bake 12 to 15 minutes or until a pick comes out clean. Frost with favorite icing recipe. I used a whipped cream frosting which is below.
WHIPPED CREAM FROSTING
Start beating the whipping cream on high. Gradually add the sugar while beating. When soft peaks form add the butter flavor and continue beating until stiff peaks. Fill pastry bag and pipe onto cupcakes. Add basket handles and decorate.
Easter cupcakes can be made with the following devils food recipe and decorated the same ways as the above recipe.
CHOCOLATE CUPCAKES RECIPE
Preheat oven to 350F degrees.
Combine all ingredients at once before mixing. Beat well. Spoon into lined cupcake tins about 2/3 full and bake until pick comes out clean about 12 to 15 minutes. When cool frost with favorite icing.
The following chocolate cream cheese frosting is great for any Easter cupcakes.
CHOCOLATE FROSTING RECIPE
Combine all ingredients and beat until light and creamy. Spread on cupcakes.
ORANGE CUPCAKES RECIPE
These orange cupcakes make a good Easter cupcakes recipe.
Sift flour once; measure flour and sift three more times with salt and baking powder.
Cream butter with orange juice; and sugar gradually and beat thoroughly.
Add egg and beat mixture until light and fluffy.
Add flour mixture to creamed mixture alternating with milk; beat in orange rind.
Fill cupcake liners 2/3 full; bake at 375F degrees for 12 to 15 minutes or until pick comes out clean.
Frost with favorite frosting and decorate.
CHEESECAKE CUPCAKE RECIPE
These cheesecake cupcakes are delicious as Easter cupcakes recipe without frosting. You can purchase little Easter picks (bunnies, crosses, etc.) that are great to stick in cupcakes as a decoration for the special occasion.
Preheat oven to 325F degrees.
Blend cream cheese and eggs together; beat in sugar and vanilla.
Fill paper lined cupcake tins 2/3 full; bake for 35 minutes
Remove from oven and let cool until center falls.
Mix together sour cream, sugar and vanilla with a spoon; spoon a teaspoonful into center of fallen cupcakes.
Add a little jelly in center also; return to oven and bake 5 more minutes.
Cool and then refrigerate until cold before serving.
You can frost with whipped cream and decorate or simply put an Easter pick in each one.
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