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Recipes
The Cutest Easter Cupcakes

11 INGREDIENTS • 11 STEPS • 40MINS

The Cutest Easter Cupcakes

Recipe
5.0
4 ratings
These are the cutest little cupcakes. I put the cupcakes in an ole timey cardboard egg carton and this just makes them so cute. I color them like Easter Eggs and the children go wild over them adults too because they are so stinking cute!!
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
These are the cutest little cupcakes. I put the cupcakes in an ole timey cardboard egg carton and this just makes them so cute. I color them like Easter Eggs and the children go wild over them adults too because they are so stinking cute!!
40MINS
Total Time
$1.09
Cost Per Serving
Ingredients
Servings
12
us / metric
Self-Rising Flour
1 1/2 cups
Self-Rising Flour
Unsalted Butter
2 sticks
Unsalted Butter, softened
Whole Milk
1 cup
Whole Milk
Powdered Confectioners Sugar
2 1/4 cups
Powdered Confectioners Sugar, sifted
Light Corn Syrup
2 Tbsp
Light Corn Syrup
Whole Milk
3 Tbsp
Whole Milk
Food Coloring
to taste
Food Coloring
Nutrition Per Serving
VIEW ALL
Calories
504
Fat
17.8 g
Protein
6.0 g
Carbs
81.2 g
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The Cutest Easter Cupcakes
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
Cooking InstructionsHide images
step 1
Preheat oven to 325 degrees F (160 degrees C).
step 2
Line muffin tin with cupcake papers.
step 3
In a small bowl, combine Self-Rising Flour (1 1/2 cups) and Unbleached All Purpose Flour (1 1/4 cups), set aside.
step 3 In a small bowl, combine Self-Rising Flour (1 1/2 cups) and Unbleached All Purpose Flour (1 1/4 cups), set aside.
step 4
In a standing mixer, cream Unsalted Butter (2 sticks) until nice and smooth then add the Granulated Sugar (2 cups) a little at the time and beat until light and fluffy about 3 minutes.
step 5
Add Farmhouse Eggs® Large Brown Eggs (4) one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl.
step 6
Add the dry ingredients in three parts, alternating with the Whole Milk (1 cup) and Vanilla Extract (1 tsp). Mix until it is just mixed in and do not over-beat.
step 7
Use a spoon, ice cream scoop, or pastry bag to fill each muffin cup with the batter.
step 8
Bake for 14 minutes or till done in center do not over bake will be dry.
step 8 Bake for 14 minutes or till done in center do not over bake will be dry.
step 9
For the icing, mix Powdered Confectioners Sugar (2 1/4 cups), Light Corn Syrup (2 Tbsp), and Whole Milk (3 Tbsp).
step 10
Divide the mixture depending on how many color dyes you have. I divided into 6 small bowls and mixed in the Food Coloring (to taste).
step 10 Divide the mixture depending on how many color dyes you have. I divided into 6 small bowls and mixed in the Food Coloring (to taste).
step 11
Dip each cupcake into the dyed icing and let the excess drip back in bowl. Let the icing dry and serve!
step 11 Dip each cupcake into the dyed icing and let the excess drip back in bowl. Let the icing dry and serve!
Tags
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American
Snack
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Spring
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