Easter is the perfect time to showcase delicious treats that are both festive and fun. These Easter cupcakes are a delightful way to celebrate the season with a sweet, strawberry-flavored treat topped with creamy frosting, toasted coconut, and colorful candy eggs.
Whether you’re making regular cupcakes or mini ones, this recipe guarantees a springtime treat that everyone will love.
Why This Recipe Works
These Easter cupcakes are easy to make and packed with flavor. The combination of fresh strawberries in the batter adds a delightful fruity sweetness, while the whipped cream cheese frosting creates the perfect creamy balance.
The toasted coconut topping gives a crunchy texture that pairs wonderfully with the chocolate eggs. It’s a visually appealing and delicious way to celebrate Easter with family and friends.
What You Will Need
Ingredients
- 2 eggs
- ¾ cup (150g) sugar
- ½ cup (120ml) melted butter
- ¼ cup (60ml) vegetable oil
- ¾ cup (180ml) water
- 1 tbsp (15ml) vanilla extract
- 1 ¾ cup (210g) flour
- 1 ½ tsp (7.5ml) baking powder
- ½ tsp (2.5ml) salt
- 1 cup (150g) fresh strawberries (or dehydrated strawberries), diced
Frosting for Baking Cups
- 32 oz (920g) whipped cream cheese
- 1 ¾ cup (175g) powdered sugar
- 1 tbsp (15ml) vanilla extract
- 2 tbsp (30ml) milk
Frosting for Regular-Sized 12 Cupcakes
- 16 oz (450g) whipped cream cheese
- 1 cup (100g) powdered sugar
- 1 ½ tsp (7.5ml) vanilla extract
- 1 tbsp (15ml) milk
Garnish
- 1 cup (150g) unsweetened shredded coconut
- Mini Cadbury Milk Chocolate Pastel Eggs
- Hershey Chocolate Eggs
- Ghirardelli Chocolate Caramel Bunny (for center)
How to Make Easter Cupcakes
Step 1: Preheat the Oven and Prepare Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs, sugar, melted butter, vegetable oil, water, and vanilla extract. Set aside while you prepare the dry ingredients.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, sift together the flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture in thirds, stirring gently until fully combined. Once the batter is smooth, stir in the diced strawberries for added flavor.
Step 3: Fill the Muffin Tin
For regular-sized cupcakes, line a 12-cup muffin tin with paper liners. Fill each cup about two-thirds full with batter. For large baking cups, place them on a baking sheet and fill each cup halfway.
Step 4: Bake the Cupcakes
Bake the regular cupcakes for about 17-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. For larger baking cups, bake for 25-30 minutes, and for smaller cups, bake for about 20 minutes.
Step 5: Cool and Toast the Coconut
Allow the cupcakes to cool completely before frosting. While they are cooling, spread the shredded coconut evenly on a baking tray. Place it in the preheated oven and toast for 4-5 minutes, shaking the pan midway through, until the coconut turns golden brown. Remove from the oven and let it cool before using.
Step 6: Prepare the Frosting
For the frosting, place the whipped cream cheese, powdered sugar, and vanilla extract into a bowl. Using an electric mixer, beat the mixture until smooth and combined. Add milk to achieve a creamy texture, and continue mixing until it’s light and fluffy.
Step 7: Frost the Cupcakes
Once the cupcakes are completely cool, transfer the frosting into a pastry bag fitted with your favorite tip. Pipe the frosting onto each cupcake in a swirl, creating a nest-like design.
Top with a tablespoon of toasted coconut and place three pastel-colored Cadbury eggs on top of each cupcake. For the smaller cupcakes, use just one Cadbury egg or a single milk chocolate egg.
Note:
Ensure your cupcakes are completely cooled before frosting to avoid melting the frosting or causing it to slide off.
Tips and Tricks
- For Extra Flavor: If you prefer a stronger strawberry flavor, consider using freeze-dried strawberries instead of fresh ones for an intense taste. You can also blend the freeze-dried strawberries into a powder and add it to the batter for an extra kick.
- Make it Healthier: You can substitute the regular sugar with a healthier alternative like coconut sugar or stevia for a lower glycemic index option.
- Decorating Tips: To make the cupcakes even more festive, you can add pastel-colored sprinkles or edible glitter to the top for an extra touch of sparkle.
Frequently Asked Questions
How do I make the frosting thicker?
If your frosting is too thin, add a little more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Alternatively, use less milk when mixing.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and store them in an airtight container for up to three days. The frosting can be prepared ahead of time and stored in the fridge for up to a day. Just make sure to allow the frosting to come to room temperature before using.
Can I use a different type of fruit in these cupcakes?
Absolutely! You can substitute the strawberries with any fruit of your choice, such as raspberries, blueberries, or even chopped apples. Keep in mind that some fruits might release more moisture, so adjust the batter consistency if needed.
Summary
These Easter cupcakes are a delicious and visually stunning treat for the holiday season. With their light strawberry flavor, creamy frosting, and fun coconut nest topping, they’re sure to be a hit with family and friends.
Whether you’re hosting a party or just celebrating with loved ones, these cupcakes will make your Easter extra sweet.
Delicious Easter Cupcake Recipe: Strawberry & Cream Frosting
Celebrate Easter with these delicious strawberry cupcakes topped with creamy frosting and festive decorations.
Ingredients
2 eggs
¾ cup sugar
½ cup melted butter
¼ cup vegetable oil
¾ cup water
1 tbsp vanilla extract
1 ¾ cup flour
1 ½ tsp baking powder
½ tsp salt
1 cup diced strawberries
32 oz whipped cream cheese
1 ¾ cup powdered sugar
1 tbsp vanilla extract
2 tbsp milk
1 cup shredded coconut
Mini Cadbury Milk Chocolate Eggs
Hershey Chocolate Eggs
Ghirardelli Chocolate Caramel Bunny
Directions
- Preheat oven to 350°F (175°C). Prepare cupcake tins.
- Mix wet ingredients (eggs, sugar, butter, oil, water, vanilla) and dry ingredients (flour, baking powder, salt). Fold in strawberries.
- Fill cupcake tins 2/3 full and bake: 17-20 mins for regular size, 25-30 mins for large.
- Cool cupcakes. Toast coconut at 350°F for 4-5 minutes.
- Make frosting: beat cream cheese, powdered sugar, vanilla, and milk.
- Pipe frosting, top with toasted coconut and chocolate eggs.
