Whip up these delightful Easy Easter Cupcakes for your Easter brunch with just white cake mix, green buttercream frosting, and mini egg toppings—a perfect treat for the holiday!
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 20cupcakes1
Calories: 346kcal
Author: Lucy Brewer
Ingredients
Cupcakes
1box of white cake mix
½cupall-purpose flour
½cupsugar
½cupsour cream
1cupmilk
3largeeggs
1tbspclear vanilla extract
2tbspmelted butter
Buttercream frosting
4cupspowdered sugar
1cupunsalted butter
1tbspvanilla extract
3tbspmilk
A few drops of green food coloring
Toppings
mini egg candy
Instructions
Cupcakes
Preheat oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
In a mixing bowl, whisk together the dry ingredients then add the wet ingredients and combine.
Pour batter into the cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely.
Buttercream Frosting
In a large mixing bowl, beat the powdered sugar, unsalted butter, vanilla extract, milk, and green food coloring together with an electric mixer until smooth.
Frost the cooled cupcakes with the buttercream frosting and decorate with some easter egg candies.