Easter Sunday Cupcakes

Experience the joy of Easter baking with this simple vanilla cupcake recipe loved by children and adults alike. These cupcakes also make the perfect dessert for a springtime party or picnic. You can use the buttercream frosting to create something artistic and fun or simply spread it on top.
Prep batter: 25 minutes Bake: 14 to 15 minutes Bake at: 350°F Prep frosting: 25 minutes Yield: 20 to 22 cupcakes Pan: standard muffin tin Difficulty: easy

Ingredients

Vanilla Cupcake Batter

  • 2 cups (274 grams) cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • Paper baking cups

Buttercream Frosting

  • 3 3/4 cups (420 grams) powdered sugar, sifted
  • 15 tablespoons (1 stick plus 7 tablespoons) unsalted butter, cool, but not cold (70°F)
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk or cream (plus more as needed), room temperature

Directions

Making the Cupcake Batter

  • In a medium bowl, sift together the flour, salt, and baking powder.
  • Preheat the oven to 350°F.
  • Using an electric mixer at medium speed, cream the butter until whipped. Gradually add the sugar and continue beating until the mixture is light and fluffy, about 5 to 6 minutes. Add the eggs one at a time, beating until the yolk is just blended. Add the vanilla and beat to combine.
  • Stir the flour mixture into the creamed mixture in 3 parts, alternating with the milk. Begin and end with the dry ingredients.

Baking the Cupcakes

  • Line the muffin wells with paper baking cups.
  • Fill each cup 1/3 full of batter (#30 cookie scoop or scant 2 1/2 tablespoons).
  • Bake the cupcakes at 350°F for 16 to 17 minutes until a toothpick inserted in the center comes out clean. When done, the cupcakes are pale on top and light brown on the sides.
  • Let the cupcakes cool in the pan for 5 minutes and then remove them to a wire rack to cool completely.

Making the Buttercream Frosting

  • Sift the powdered sugar and set aside.
  • Cut the butter into 1/4-inch slices and combine with the salt and vanilla in a large bowl. Beat the ingredients at medium speed with an electric mixer for 2 minutes. Add the powdered sugar to the creamed mixture a little at a time and beat at low speed until combined. Turn up the mixer to medium speed and beat for 2 minutes. Add milk or cream a little at a time and beat for 1 minute.
  • When the ingredients are properly creamed together, buttercream frosting will be light in color and fluffy. Do not stop beating until the color is visibly lighter. If necessary, add a little more milk or cream a drop or two at a time and beat to combine. Spread or pipe the frosting onto the cupcakes (see “Tips”).
  • Cover and refrigerate the decorated cupcakes. Remove them from the refrigerator about 15 minutes before serving and do not let them sit in a hot place. The cupcakes will keep for up to 4 days and can be frozen for up to 3 weeks.

Tips

  • You can store buttercream frosting in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw the frosting for 12 hours in the refrigerator and then bring it to room temperature; stir before use. Frosting needs 2 hours on the counter after refrigeration to be soft enough to pipe.
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