Easy Easter Cupcakes
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!
Servings: 20 cupcakes1
Calories: 346kcal
Ingredients
Cupcakes
- 1 box of white cake mix
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup sour cream
- 1 cup milk
- 3 large eggs
- 1 tbsp clear vanilla extract
- 2 tbsp melted butter
Buttercream frosting
- 4 cups powdered sugar
- 1 cup unsalted butter
- 1 tbsp vanilla extract
- 3 tbsp milk
- 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.
