Easter Cupcakes Recipe
Easter Cupcakes are the cutest and simplest Easter treat made with Reese's Peanut Butter Eggs (a favorite Easter candy).
Servings: 24 cupcakes
Ingredients
- 1 (15.25-ounce) box white cake mix and ingredients on back
- 1 cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 cup powdered sugar
- 3-4 tablespoons whole milk
- green food coloring
- orange food coloring
- candy eyes
- 24 Reese's Peanut Butter Eggs the yellow ones
Instructions
- Preheat oven to 350°F and line the cupcake pan with foil or paper liners.
- Prepare cake mix & bake according to the box's instructions. Let cool completely.
- Meanwhile, to make the frosting, in a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, beat the butter, vanilla, and salt together for 1 minute. Add the powdered sugar and milk and beat for 1 minute, scrape down the sides, remove a ⅓ cup of the frosting, and place in a small bowl. Add the green food coloring (a few drops) to the large bowl and beat for an additional minute.
- Place the green frosting in a piping bag with a grass tip and pipe onto the cupcakes.
- Add the orange food coloring (a few drops) to the reserved frosting and mix until combined. Place the orange frosting in a piping bag with a small round tip and pipe a beak, two dots for eyes, and feet onto Reese’s Peanut Butter Eggs. Place the eyes on. Add the eggs to the top of each cupcake.
Nutrition
Calories: 315kcal | Carbohydrates: 47g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 224mg | Potassium: 76mg | Sugar: 36g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 0.6mg