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An Easter Cupcake sprinkled with coconut and topped with two bunny ears made out of marshmallows and pink sprinkles
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5 from 7 votes

Easter Cupcakes

Spring has finally sprung, and what better way to celebrate than with these deliciously colorful Easter cupcakes.
Prep Time10 minutes
Cook Time35 minutes
Decorating Time20 minutes
Total Time1 hour 5 minutes
Course: cake, Dessert
Cuisine: American
Keyword: coconut cupcakes
Servings: 30 cupcakes
Calories: 381kcal
Author: Echo Blickenstaff

Ingredients

For the frosting

For Decorations

  • mini cadbury mini eggs
  • large marshmallows
  • pink sprinkles

Instructions

  • Preheat oven to 325. Line muffin tins with cupcake liners. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy, about five minutes.
    Butter and sugar creamed together in a large mixing bowl
  • While mixing on low, add the eggs, one at a time, scraping the sides of the bowl after each egg. Add vanilla and almond extract and mix well.
    Cupcake batter before the dry ingredients are added in a large mixing bowl
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
    Dry ingredients for cupcakes in a large glass bowl
  • Alternately add dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Fold in ½ of the coconut.
    Coconut Cupcake Batter in a large mixing bowl
  • Fill cupcake liners ⅔ of the way full. DO NOT OVERFILL.
    Coconut cupcake batter scooped into cupcake liners in a muffin tin
  • Bake for 25 to 35 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 15 minutes. Remove the cupcakes from the pan and let cool completely.
    Baked but not frosted coconut cupcakes in a muffin pan
  • While the cupcakes are cooling, make the frosting. Cream together the cream cheese, butter, vanilla, and almond extracts. Mix until smooth.
    Cream cheese and butter creamed together in a large mixing bowl
  • Add the powdered sugar a little at a time, scraping the sides of the bowl frequently. Mix until desired consistency.
    Cream cheese frosting in a large mixing bowl
  • Once the cupcakes are completely cool, frost them with a piping bag or knife.
    Coconut cupcakes topped with coconut cream cheese frosting
  • To make bird’s nest cupcakes, add a drop or two of green food coloring to a bowl of the remaining coconut flakes and stir until the coconut is all tinted green. Sprinkle the green coconut onto the cupcakes and shape into a nest. Add Cadbury mini eggs to the nest.
    An Easter Cupcake with a coconut birds nest and candy eggs on top
  • To make Easter bunny cupcakes, cut a marshmallow in half diagonally and push the sticky side of each half into the pink sprinkles. Then press both marshmallows, pointy side up, into the top of the cupcake. Sprinkle with the remaining coconut flakes.
    An Easter Cupcake sprinkled with coconut and topped with two bunny ears made out of marshmallows and pink sprinkles

Nutrition

Calories: 381kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 260mg | Potassium: 109mg | Fiber: 2g | Sugar: 34g | Vitamin A: 580IU | Calcium: 34mg | Iron: 1mg