Easter Egg Cupcakes

Spring fever!Spring has officially sprung! Although, it feels a bit more like summer here in Florida, where we are already seeing days in the mid-80s 😯 I am still working very hard to channel spring in our home, with all things bunnies and pastel – you can’t help but get into the spring spirit!  It also seemed like the perfect excuse to whip up a batch of my adorable Easter Egg Cupcakes 😀

Baking Easter Egg Cupcakes

The base for these Easter Egg Cupcakes is a sinfully delicious chocolate cupcake.  If you’ve followed any of my cookie recipes, you already know that I love using pudding mix in baking.  I honestly don’t know why this isn’t more of a thing in from-scratch baking!  Adding pudding to the mix adds a nice depth of flavor and moistness to cupcakes.  You can use any flavor pudding mix; I opted for chocolate to really amp up the chocolaty goodness!

The PERFECT Buttercream

I have to be honest – for the longest time, I used store-bought frostings because I was too intimidated to make my own at home.  Man was I missing out!  Homemade buttercream is delicious and so EASY!

Making sure your butter is at room temperature (but not TOO warm) is key.  Soft to the touch, but not melty at all!  Room temperature butter gives you the smoothest frosting. Cold butter does not whip well.

Also,you can use heavy cream OR milk. The trick when making buttercream is to add liquid slowly. You can always add more, but you can never take it out.

If you’re using a stand mixer, use your paddle attachment, rather than the beater.  Trust me on this one!  The paddle attachment prevents you from getting too much air into the buttercream, which can cause a funny texture.

Decorating Easter Egg Cupcakes

Decorating your Easter Egg Cupcakes is so fun and easy!  The first thing you need to do is dye your coconut “grass” green.  You can use either liquid or gel food coloring.  Liquid food coloring mixes with the coconut a little easier, but gel food coloring can have a more vibrant color.  I used liquid food coloring this time around, because it is what I had on hand, but I think I’ll try gel next time to really amp up the green color.

Once your “grass” is a good color, you can place it on your cupcake.  I love that the butter cream is a tan color – it looks just like sand, which is perfect for my little nests!  After a little trial and error, I found that it was easiest to simply use my hands to press the “grass” onto the cupcake.  If you don’t want to risk getting your hands green, you can use a spoon, but this ends up being much messier overall.

After you add your “grass”, place three candied eggs on each Easter Egg Cupcake for an adorably festive treat!

If you want to create more of a basket look, you can cut a pipe cleaner in half and bend over the top to create a basket handle.  You can also use liquorish or candy straws for a fully edible treat , like these adorable cupcakes from Taste of Home.

AaronAuthorAaronDifficultyBeginner

Yields24 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Cupcakes
 3 cups all-purpose flour
 2 cups sugar
 ½ cup unsweetened cocoa powder
 1 tsp salt
 2 tsp baking soda
 1 box chocolate pudding mix
  cup vegetable oil
 2 cups water
 2 tbsp vinegar
 2 tsp vanilla extract
Peanut Butter Buttercream
 1 stick butter, softened
 2 ½ cups powdered sugar
 ½ cup creamy peanut butter
 ½ tsp vanilla
 2 tbsp milk
Toppings
 1 cup sweet coconut flakes
 Green food coloring
 75 Reese's Pieces egg candies

Directions
1

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2

In medium bowl, combine dry ingredients. Set aside.

3

In large bowl, combine sugar, water, oil, vinegar and vanilla until blended.

4

Slowly add in dry ingredients until well blended.

5

Pour mixture into prepared muffing cups, filling each approximately 2/3 full. Bake in preheated over for 25 minutes. Allow to cool completely before frosting.

Peanut Butter Buttercream and toppings
6

Beat butter and vanilla until fluffy.

7

Add peanut butter and mix well.

8

Add powdered sugar and milk (started with 1 tbsp and adding more as needed) and mix until desired consistency.

9

In small bowl, mix coconut and food coloring until desired color. Start with 2-3 drops of food coloring and add one at a time, as needed.

10

Top cupcakes with colored coconut shreds to form a nest. Add three Reese's Pieces Eggs to coconut nest and enjoy!

Ingredients

Cupcakes
 3 cups all-purpose flour
 2 cups sugar
 ½ cup unsweetened cocoa powder
 1 tsp salt
 2 tsp baking soda
 1 box chocolate pudding mix
  cup vegetable oil
 2 cups water
 2 tbsp vinegar
 2 tsp vanilla extract
Peanut Butter Buttercream
 1 stick butter, softened
 2 ½ cups powdered sugar
 ½ cup creamy peanut butter
 ½ tsp vanilla
 2 tbsp milk
Toppings
 1 cup sweet coconut flakes
 Green food coloring
 75 Reese's Pieces egg candies

Directions

Directions
1

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2

In medium bowl, combine dry ingredients. Set aside.

3

In large bowl, combine sugar, water, oil, vinegar and vanilla until blended.

4

Slowly add in dry ingredients until well blended.

5

Pour mixture into prepared muffing cups, filling each approximately 2/3 full. Bake in preheated over for 25 minutes. Allow to cool completely before frosting.

Peanut Butter Buttercream and toppings
6

Beat butter and vanilla until fluffy.

7

Add peanut butter and mix well.

8

Add powdered sugar and milk (started with 1 tbsp and adding more as needed) and mix until desired consistency.

9

In small bowl, mix coconut and food coloring until desired color. Start with 2-3 drops of food coloring and add one at a time, as needed.

10

Top cupcakes with colored coconut shreds to form a nest. Add three Reese's Pieces Eggs to coconut nest and enjoy!

Easter Egg Cupcakes

Tips

The key to the PERFECT buttercream is making sure your butter is at room temperature (but not TOO warm) is key. Soft to the touch, but not melty at all!

You can replace the milk in the buttercream recipe for heavy cream if you prefer a creamier, thicker frosting.

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