80+ Easter Cupcakes Recipes Ideas
After fifty years in the kitchen, I can tell you that Easter baking is about more than just a sweet treat. It’s about creating little moments of joy, memories that stick with your family longer than the frosting on their fingers. Over the decades, I’ve baked mountains of Easter goodies, and I’ve found that cupcakes are the perfect canvas. They’re personal, fun to decorate, and let everyone have their own special creation.
This year, I’ve gathered my ten all-time favorite Easter cupcake recipes. We’ve got everything from the classic flavors you know and love to some playful, decorated ones that will make the kids (and let’s be honest, the adults too) light up. I’ve made every single one of these countless times, tweaking them until they’re just right. So, pull out your mixer, and let’s make this Easter deliciously memorable.
A Quick Glance at Our Easter Cupcakes
Here’s a handy table to see all our recipes at a glance. It’s like my old kitchen notecards, but all in one spot.
| Recipe Name | Key Flavor | Perfect For |
| Coconut Easter Cupcakes | Sweet, tropical coconut | A light, springy treat |
| Floral Easter Cupcakes | Delicate vanilla | A beautiful, elegant centerpiece |
| Chocolate Fudge Cupcakes | Rich, deep chocolate | The ultimate chocolate lover |
| Bunny Face Cupcakes | Fun vanilla or chocolate | The kids’ favorite activity |
| Cookie-Topped Easter Cupcakes | Sweet sugar cookie & frosting | A cute, crunchy surprise |
| Rainbow Easter Cupcakes | Vibrant vanilla | A colorful celebration |
| Classic Carrot Cupcakes | Spiced, moist carrot | A traditional Easter must-have |
| Mini Vanilla Cupcakes | Simple, buttery vanilla | Bite-sized for everyone |
| Oatmeal Cupcakes | Hearty, spiced oatmeal | A uniquely comforting option |
| Strawberry Cupcakes | Fresh, fruity strawberry | A taste of spring |
Now, let’s roll up our sleeves and get to the best part. I’ll walk you through each recipe just like I would if you were here in my kitchen with me.
1. Coconut Easter Cupcakes
I make these when I want a taste that feels like a sunny spring day. The coconut flavor is gentle, not overpowering, and the shredded coconut on top gives a wonderful texture.
My Short Take: A lightly sweet, moist cupcake that brings a tropical breeze to your Easter table.Complete
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup coconut milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut (for batter)
- For Frosting: 1 cup unsalted butter, 4 cups powdered sugar, 2 tbsp coconut milk, 1 tsp vanilla extract, extra shredded coconut for topping.
How to Make Guide?
- Heat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a big bowl, cream the softened butter and sugar together until it’s light and fluffy. I use my hand mixer for about 3 minutes.
- Beat in the eggs, one at a time, then mix in the vanilla.
- In another bowl, whisk the flour, baking powder, baking soda, and salt.
- Add about a third of the dry mix to the butter bowl and mix. Then add half the coconut milk and mix. Repeat, ending with the dry ingredients. Don’t overmix!
2. Floral Easter Cupcakes
These are my go-to when I need something that looks as beautiful as it tastes. Decorating them with simple buttercream flowers is easier than it looks and always impresses.
My Short Take: Elegant vanilla cupcakes decorated with piped buttercream flowers for a stunning spring display.
Complete Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- ½ cup milk
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- For Frosting: 1 ½ cups unsalted butter, 6 cups powdered sugar, 3 tbsp milk, 1 tsp vanilla, gel food coloring (pink, yellow, purple).
How to Make Guide?
- Follow the same mixing method as the coconut cupcakes (steps 1-5 above), using milk instead of coconut milk.
- Bake at 350°F for 17-19 minutes. Cool completely.
- For frosting: Make the buttercream as above. Divide it into three bowls and tint with tiny drops of gel coloring.
- Fit piping bags with petal tips (like Wilton 104). Fill each bag with a different color.
- Pipe simple roses or daisies onto the cupcakes. Start in the center and swirl outward. Practice on a plate first!
Read More: 50+ Easter Brunch Food Ideas & Recipes
3. Chocolate Fudge Cupcakes
This is the recipe I’ve used for forty years. It’s deeply chocolatey, super moist, and never fails. It’s the one people ask me for again and again.My Short Take: The richest, fudgiest chocolate cupcake you’ll ever make, topped with silky chocolate frosting.
Complete Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee (or hot water)
- For Frosting: 1 cup butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, ¼ cup milk, 1 tsp vanilla.
How to Make Guide?
- Heat oven to 350°F. Line your muffin tin.
- In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt.
- In another bowl, whisk the egg, buttermilk, oil, and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Carefully stir in the hot coffee. The batter will be thin—that’s okay!
- Fill liners halfway. Bake for 18-20 minutes. Let cool.
- For frosting: Beat butter until smooth. Sift in powdered sugar and cocoa, then add milk and vanilla. Beat until fluffy. Frost generously.
4. Bunny Face Easter Cupcakes
I’ve been making these with my grandkids for twenty Easters. They’re messy, fun, and the laughter is the best ingredient.
My Short Take: A playful decorating project that turns simple cupcakes into adorable bunny faces.
Complete Ingredients:
- 1 batch of batter from the Vanilla or Chocolate Fudge cupcakes above.
- For Decorating: Vanilla buttercream (from Floral cupcake recipe), pink gel coloring, mini marshmallows, pink jelly beans or sprinkles, black edible writer or mini chocolate chips.
How to Make Guide?
- Bake and cool your chosen flavor of cupcakes.
- Tint most of the buttercream white. Take a small amount and tint it pale pink.
- Frost the top of each cupcake smoothly with white frosting.
- For ears, cut mini marshmallows on a diagonal. Dip the sticky side in pink sugar or attach a tiny pink sprinkle. Press two into the top of the cupcake.
- Use a black edible writer to draw two eyes and a mouth. Or use mini chocolate chips.
- Use the pink frosting to pipe a little nose in the center.
Read More: 99+ Trending Easter Food Ideas And Recipes This Year
5. Cookie-Topped Easter Cupcakes
I came up with this one year when I had extra sugar cookie dough. The surprise of a soft cookie baked right into a cupcake is always a hit.
My Short Take: A fun cupcake with a sweet sugar cookie baked into the bottom, topped with pastel frosting.
Complete Ingredients:
- 1 batch of vanilla cupcake batter (from Floral recipe).
- For Cookie Base: ½ roll (about 10 oz) refrigerated sugar cookie dough, or your favorite homemade dough.
- For Frosting: Vanilla buttercream, tinted with pastel gel colors.
How to Make Guide?
- Heat oven to 350°F. Line muffin tin.
- Take small pieces of cookie dough, about 1 teaspoon each, and flatten into small discs.
- Place one cookie disc at the bottom of each cupcake liner.
- Prepare the vanilla cupcake batter. Pour it over the cookie dough in the liners, filling ⅔ full.
- Bake for 19-22 minutes. The cookie will sink and bake into the bottom. Cool completely.
- Frost with pastel-colored buttercream.
6. Rainbow Easter Cupcakes
These are pure joy. When you cut one open and see the rainbow, it just makes you smile. I love making these for our big family gathering.
My Short Take: Vibrant vanilla cupcakes with layers of rainbow color inside, perfect for a festive celebration.
Complete Ingredients:
- 1 batch of vanilla cupcake batter (from Floral recipe).
- Gel food coloring in red, orange, yellow, green, blue, purple.
How to Make Guide?
- Make the vanilla batter. Divide it evenly into 6 small bowls.
- Tint each bowl a different color of the rainbow using gel food coloring.
- Line your muffin tin. Using small spoons, carefully layer the batter into each liner. I do purple, blue, green, yellow, orange, red. Don’t mix them.
- Bake at 350°F for 18-20 minutes. Cool.
- Frost with a simple white vanilla buttercream or fluffy cloud-like frosting.
Read More: 50+ Easter Sides Dishes Which Are Easy To Make
7. Classic Carrot Cupcakes
You can’t have Easter without carrot cake, in my opinion. My version is extra moist, spiced just right, and that cream cheese frosting is non-negotiable.
My Short Take: A spiced, moist cupcake packed with carrots, raisins, and walnuts, crowned with tangy cream cheese frosting.
Complete Ingredients:
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup raisins (optional)
- ½ cup chopped walnuts (optional)
- For Frosting: 8 oz cream cheese (softened), ½ cup butter (softened), 4 cups powdered sugar, 1 tsp vanilla.
How to Make Guide?
- Heat oven to 350°F. Line muffin tin.
- In a bowl, whisk oil, sugar, and eggs. Stir in grated carrots.
- In another bowl, mix flour, baking soda, cinnamon, and salt.
- Add dry to wet and mix until combined. Fold in raisins and walnuts.
- Fill liners ⅔ full. Bake for 20-22 minutes. Cool completely.
- For frosting: Beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla until fluffy. Frost generously.
8. Mini Vanilla Cupcakes
These little guys are my secret weapon. When you want just a taste, or need to feed a crowd, nothing beats a perfect mini cupcake. I make hundreds of these every year.
My Short Take: Bite-sized, buttery vanilla cupcakes that are perfect for parties and easy to decorate.
Complete Ingredients:
- 1 batch of vanilla cupcake batter (from Floral recipe).
- For Frosting: Any leftover buttercream or a half-batch.
How to Make Guide?
- Heat oven to 350°F. Line a mini muffin tin with mini liners.
- Prepare the vanilla batter as directed.
- Using a small cookie scoop or teaspoon, fill each mini liner about ⅔ full.
- Bake for 10-12 minutes. They bake fast, so keep an eye on them.
- Cool completely and decorate with a small swirl of frosting or a single sprinkle.
Read More: 70+ Easter Appetizer Ideas & Recipes To Enjoy
9. Oatmeal Cupcakes
This is a less common one, but it’s a hidden gem from my recipe box. They’re hearty, have a wonderful texture, and feel like a warm hug. Great for a spring brunch.
My Short Take: A uniquely spiced, comforting cupcake with a chewy oatmeal texture and a brown sugar glaze.
Complete Ingredients:
- 1 cup quick-cooking oats
- 1 ¼ cups boiling water
- ½ cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- For Glaze: ½ cup brown sugar, ¼ cup butter, 2 tbsp milk, 1 cup powdered sugar.
How to Make Guide?
- Heat oven to 350°F. Line muffin tin. In a bowl, combine oats and boiling water. Let stand for 20 minutes.
- Cream butter and brown sugar. Beat in eggs.
- Mix in the oat mixture.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and mix.
- Fill liners ⅔ full. Bake for 18-20 minutes. Cool.
- For glaze: Melt brown sugar and butter in a pan. Boil for 2 minutes. Remove from heat, stir in milk and powdered sugar. Drizzle over warm cupcakes.
10. Strawberry Cupcakes
I wait all year for fresh strawberries to make these. The flavor is real fruit, not just candy. It tastes like spring in every bite.
My Short Take: Light, pink cupcakes bursting with real strawberry flavor, topped with a fresh strawberry buttercream.
Complete Ingredients:
- 1 ½ cups fresh strawberries, pureed
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- 1 tsp baking powder
- ¼ tsp salt
- For Frosting: 1 cup butter, 4 cups powdered sugar, ¼ cup strawberry puree (from above), a pinch of salt.
How to Make Guide:
- Puree strawberries. You’ll need about ¾ cup for the batter and ¼ cup for frosting.
- Heat oven to 350°F. Line muffin tin.
- Cream butter and sugar. Add eggs one at a time.
- Mix in ¾ cup strawberry puree.
- Whisk flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
- Fill liners ⅔ full. Bake for 20-22 minutes. Cool.
- For frosting: Beat butter until smooth. Gradually add powdered sugar, ¼ cup strawberry puree, and salt. Beat until light and fluffy. Frost and garnish with a fresh strawberry slice.
Read More: 55+ Easter Cookies Ideas & Recipes
The Final List Of 80+ Easter Cupcakes Recipes Ideas
🧁 Classic & Traditional Easter Cupcakes
- Vanilla Easter Cupcakes
- Chocolate Easter Cupcakes
- Carrot Cake Cupcakes
- Lemon Easter Cupcakes
- Coconut Easter Cupcakes
- Strawberry Cupcakes
- Red Velvet Easter Cupcakes
- Funfetti Easter Cupcakes
- Marble Easter CupcakesAlmond Easter Cupcakes
🐰 Bunny & Easter-Themed Cupcakes
- Easter Bunny Cupcakes
- Bunny Butt Cupcakes
- Bunny Face Cupcakes
- Easter Chick Cupcakes
- Easter Egg Cupcakes
- Pastel Easter Cupcakes
- Spring Flower Cupcakes
- Easter Basket Cupcakes
- Grass Nest Cupcakes
- Peeps Easter Cupcakes
🌸 Decorative & Pinterest-Style Cupcakes
- Floral Buttercream Cupcakes
- Rosette Swirl Cupcakes
- Ombre Easter Cupcakes
- Gold-Topped Easter Cupcakes
- Pastel Sprinkle Cupcakes
- Whipped Cream Cupcakes
- Candy Topped Easter Cupcakes
- Macaron Topped Cupcakes
- Chocolate Drip Easter Cupcakes
- Mini Egg Topped Cupcakes
🍫 Chocolate Lover Easter Cupcakes
- Double Chocolate Cupcakes
- Chocolate Ganache Cupcakes
- Chocolate Peanut Butter Cupcakes
- Chocolate Oreo Cupcakes
- Chocolate Fudge Easter Cupcakes
- Chocolate Cream Cheese Cupcakes
- Chocolate Mint Easter Cupcakes
- Chocolate Hazelnut Cupcakes
- Brownie Cupcakes
- Chocolate Bunny Cupcakes
🍓 Fruity & Fresh Easter Cupcakes
- Lemon Blueberry Cupcakes
- Raspberry Cupcakes
- Strawberry Lemonade Cupcakes
- Orange Creamsicle Cupcakes
- Pineapple Cupcakes
- Mixed Berry Cupcakes
- Cherry Vanilla Cupcakes
- Coconut Lime Cupcakes
- Mango Cupcakes
- Peach Cupcakes
🧁 Kids-Friendly Easter Cupcakes
- Sprinkle-Filled Cupcakes
- Chocolate Chip Cupcakes
- Mini Vanilla Cupcakes
- Cookie Dough Cupcakes
- Marshmallow Topped Cupcakes
- Cotton Candy Cupcakes
- Rainbow Cupcakes
- Animal Face Cupcakes
- Candy Surprise Cupcakes
- Confetti Cake Cupcakes
🌿 Healthy & Special Diet Cupcakes
- Gluten-Free Easter Cupcakes
- Vegan Easter Cupcakes
- Sugar-Free Easter Cupcakes
- Keto Easter Cupcakes
- Low-Carb Cupcakes
- Almond Flour Cupcakes
- Dairy-Free Easter Cupcakes
- Oat Flour Cupcakes
- Honey-Sweetened Cupcakes
- Dark Chocolate Healthy Cupcakes
🎉 Unique & Creative Easter Cupcakes
- Cheesecake Cupcakes
- Cookie Butter Cupcakes
- Tiramisu Cupcakes
- Matcha Easter Cupcakes
- Pistachio Cupcakes
- Lavender Lemon Cupcakes
- Mocha Easter Cupcakes
- Caramel Filled Cupcakes
- Ice Cream Cone Cupcakes
- Stuffed Cupcakes
🌼 Spring-Inspired Easter Cupcakes
- Vanilla Bean Cupcakes
- Honey Vanilla Cupcakes
- Rose Flavored Cupcakes
- Citrus Spring Cupcakes
- White Chocolate Raspberry Cupcakes
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely. I do it all the time. Bake the cupcakes 1-2 days ahead, let them cool completely, and store them in an airtight container at room temperature. Frost them the day you plan to serve them for the best texture.
What’s your best tip for moist cupcakes?
Don’t overmix the batter! Once you add the dry ingredients, mix just until you no longer see streaks of flour. Overmixing makes them tough. Also, make sure not to overbake them. A toothpick should have a few moist crumbs attached.
I don’t have a piping bag for decorating. What can I use?
No problem! I’ve used a plastic zip-top bag with a tiny corner snipped off more times than I can count. For the Bunny faces, you can just spread frosting with a knife. It’s the taste and the love that count.
Can I freeze frosted cupcakes?
I don’t recommend freezing buttercream-frosted cupcakes, as it can get sticky. You can freeze unfrosted cupcakes very well. Wrap them tightly and freeze for up to 2 months. Thaw at room temperature before frosting.
Conclusion
Well, there you have it—ten recipes that have filled my home with the smell of Easter for half a century. Baking is about sharing, and I hope you’ll share these with your loved ones. Whether you choose the fancy Floral cupcakes or get messy with the Bunny faces, the most important ingredient is always the fun you have making them. From my kitchen to yours, I wish you a happy, sweet, and delicious Easter celebration. Now, go preheat that oven!
