How to Make the Best Easter Cupcakes 

Learn how to make the best Easter cupcakes and decorate them for the special holiday. 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!

How to Make the Best Easter CupcakesHow to Make the Best Easter Cupcakes

More and more cupcakes are the choice to replace larger cakes for special occasions. Often, I make cupcakes for celebrating Easter over a larger 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.

When you learn how to make your best Easter cupcakes, you will find they 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 which 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!

Watch to Learn How to Make the Best Easter Cupcakes


  • 1 Cup softened butter
  • 1 ¼ Cups packed brown sugar
  • 2 1/3 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 ½ Teaspoon cinnamon
  • 1 Teaspoon ginger
  • ½ Teaspoon allspice
  • ½ Teaspoon cloves
  • 1 Cup milk
  • 2 Eggs

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.


  • 2 Cups whipping cream
  • 1 Cup powdered sugar
  • ½ Teaspoon butter flavor

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.


Cottage Cheese Raisin CupcakesCottage Cheese Raisin Cupcakes

Cottage cheese makes this one of my best Easter cupcakes.

  • 1 ½ Cups creamed cottage cheese
  • ¼ Cup melted butter
  • 1 ¾ Cups brown sugar
  • 2 Tablespoons grated lemon peel
  • 1 Beaten egg
  • 1 ½ Cups flour
  • ½ Teaspoon salt
  • ½ Teaspoon baking soda
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • 1 Cup yellow raisins

Preheat oven to 350F degrees.

Press cottage cheese through a sieve.

In mixing bowl combine butter, egg and brown sugar.

Beat with mixer until light and fluffy; beat in lemon peel.

Add cottage cheese and mix until blended.

Combine flour, salt, soda, cinnamon, ginger and nutmeg.

Stir raisins into the flour mixture; stir into the creamed mixture.

Fill paper lined cupcake tins two- thirds full with batter.

Bake 25 to 30 minutes until pick comes out clean.

Makes about 24 cupcakes.

NOTE: These are good without frosting, dusted with powdered sugar or frosted with favorite recipe.


Learn how to make the best Easter cupcakes with the following devils food recipe; decorate them the same ways as the above recipe.

  • 1 Egg
  • ½ Cup softened butter
  • ½ Cup sour cream
  • 1 Teaspoon baking soda
  • ½ Cup cocoa
  • 2 Cups flour
  • 1 Teaspoon vanilla
  • 1 Cup sugar
  • ½ Cup hot water

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.

You can learn how to make the best Easter cupcakes with the following chocolate cream cheese frosting. 


  • 2 Tablespoons softened butter
  • 4 Ounces cream cheese
  • 1 ½ Ounces melted unsweetened chocolate
  • 1/8 Teaspoon salt
  • 1 ½ Cups powder sugar
  • ¼ Cup heavy cream
  • ½ Teaspoon vanilla

Combine all ingredients and beat until light and creamy. Spread on cupcakes.


Learn how to make the best Easter cupcakes with this orange recipe and add your favorite frosting. 

  • 2 Cups flour
  • ½ Teaspoon salt
  • 2 Teaspoons baking powder
  • ½ Cup orange juice
  • 2 Tablespoons softened butter
  • 1 Cup sugar
  • 1 egg
  • ¼ Cup milk
  • 1 Tablespoon grated orange rind

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.


I learned how to make the best Easter cupcakes without any frosting. You can purchase little Easter picks (bunnies, crosses, etc.) that are great to stick in cupcakes as a decoration for the special occasion.

  • 3 Packages (8 ounces each) softened cream cheese
  • 5 Eggs
  • 1 Cup sugar
  • ½ Teaspoon vanilla


  • 1 Cup sour cream
  • ¼ Cup sugar
  • ¼ Teaspoon vanilla
  • Cherry or strawberry jelly

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.


Blackberries and buttermilk make these some of the best Easter cupcakes.

  • ¾ Cup softened butter
  • ½ cup sugar
  • 2 Eggs
  • ½ Teaspoon vanilla
  • 2 Cups flour
  • ½ Teaspoon salt
  • 1 Tablespoon baking powder
  • 1 Cup buttermilk
  • Pinch baking soda
  • ¼ Cup Blackberry Sauce (Recipe below)
  • Blackberry Butter Cream (Recipe below)

Preheat oven to 350F degrees.

Line 18 cupcake tins with paper liners.

Measure butter and sugar into a large mixing bowl.

With mixer on medium speed beat until creamy about 3 minutes.

Beat in eggs one at a time; continue beating until light and fluffy.

Beat in the vanilla.

In a medium bowl mix together the flour, salt and baking powder.

Add baking soda to buttermilk; set aside.

On low beat flour and buttermilk alternately to creamed mixture.

Gently fold the ¼ CUP of blackberry sauce into batter.

NOTE: You only want to swirl enough to make a “swirl design”; NOT mixed.

Spoon batter into prepared cupcake tins.

Bake about 25 minutes or until pick comes out clean.

Cool completely; spread with blackberry butter cream.

Black Berry Sauce (Some used in the cake batter and some in the frosting)

  • 1 Cup fresh blackberries
  • 2 Tablespoons sugar
  • 1 Tablespoon fresh orange juice
  • ¼ Teaspoon vanilla

COMBINE ALL INGREDIENTS in blender or processor; process until smooth.

Strain through a fine sieve or mesh reserving as much liquid as possible.

Discard solids.

Blackberry Butter Cream

  • 1 Cup softened butter
  • ¼ Cup Blackberry Sauce (From recipe above)
  • 8 Cups powdered sugar (Divided)

Beat butter in a large mixing bowl on medium speed until creamy.

Add the ¼ CUP of the blackberry sauce and 1 CUP of the powdered sugar.

Beat mixture until smooth; continue beating in remaining sugar 1 CUP at a time.

Beat on high speed until fluffy.


Banana “lovers” will think these are the best Easter cupcakes.

  • 1 Package (18.5 Ounces) banana cake mix
  • ¼ Cup chopped nuts
  • 2 Tablespoons sugar

Cream Cheese Filling

  • 1 Package (8 Ounces) softened cream cheese
  • 1/3 cup sugar
  • 1 Egg
  • 1 Cup semi sweet mini chocolate chips

FIRST make the filling by combining cheese, sugar and egg.

Beat mixture until smooth; stir in mini chocolate chips and set aside.

PREHEAT OVEN TO 350F degrees; line 36 cupcake tins with paper liners.

Prepare cake batter according to package directions.

Fill each cupcake tin HALF full; spoon ONE teaspoon filling in each.

Combine the nuts and sugar; sprinkle ONE teaspoon over each cupcake.

Bake 30 minutes or until pick (Inserted in cake part) comes out clean.

Cool on wire rack; makes about 36.