Easter Cupcakes – Elegant Yet Simple

These Easter Cupcakes are elegant, yet simple.  No need to go over-board to leave an impression.  A butter cupcake, with chocolate frosting, which “nestles” sugar coated chocolate eggs.  Pretty, festive, ready for Easter.

Easter Cupcakes

You’ll need:

  • 1 recipe Butter Cake
  • 1 recipe Chocolate Frosting
  • Decorations: sugar flowers and sugar coated chocolate eggs

Ingredients (Butter Cake):

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • Paper baking cups
  • Vegetable cooking spray


  • Preheat the oven to 350 degrees F.
  • Beat the butter and sugar at medium speed with an electric mixer until creamy.
  • Add the eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt.
  • Add the dry ingredients to the butter mixture alternatively with milk, beginning and ending with the flour mixture.  Beat at low speed until blended after each addition.
  • Stir in the vanilla.
  • Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.
  • Spoon the batter into the cups, filling two-thirds full.
  • Bake for 12-15 minutes or until a wooden pick inserted in the center comes out clean.
  • Cool in the pans on a wire rack for 10 minutes.
  • Remove the cupcakes from the pans to wire racks, and cool completely.

Ingredients (Chocolate Frosting):

  • 1/2 cup butter, softened
  • 1/2 cup unsweetened cocoa
  • 1/3 cup whipping cream
  • 1/8 tsp. salt
  • 1 (16-oz.) package powdered sugar


  • Beat the first 4 ingredients at medium speed with an electric mixer until creamy.
  • Gradually add the powdered sugar, beating at low speed until blended.
  • Beat at high speed 2 minutes or until creamy.
  • Makes 3 cups.


  • Prepare the Butter Cake as directed.
  • Frost each cupcake with Chocolate Frosting, using metal tip no. 233 (Wilton) or 133 (Ateco) – the grass /  Multi-Opening Decorating Tip, shaping like a bird’s nest.
  • Decorate each cupcake with a (few) flower(s) and top with a few (candied) chocolate eggs.

Makes: 12 regular-sized cupcakes


(Recipe by: Jan Moon, adapted by Marieke, aka HRH Mommy)


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4 Responses to Easter Cupcakes – Elegant Yet Simple

  1. Susan Bacon says:

    I’ve been debating what to do for my niece and nephew as an Easter surprise and after seeing these, it cynches it. Are there any tips for getting the white paper cups to fold over so beautifully? Thanks for the inspiration.

    • Marieke says:

      Susan, so happy I could be of inspiration :-)
      As for the paper cups…I bought them like this. They are “White Ruffled Baking Cups” from Wilton. Michael’s Arts & Crafts sells them, you might be able to get them at a Sur la Table, or check your local arts & crafts or cooking supply stores. Obviously, you could find them online, but I doubt you would get them in time for Easter. I hope you find them. Otherwise, use regular white baking cups and make sure not to fill them more than 2/3, so the cupcake doesn’t “fall” over the edge. Good luck!

  2. Susan Bacon says:

    Michael’s was well-stocked and I found them there this morning, along with the multi-tip, which will save a lot of piping! 2/3′s, huh? Will do. Thanks for the good luck wishes-if they turn out 2/3 as pretty as yours, I’ll be thrilled. Love that you bake from scratc–and your blog is amazing. Happy Easter to you and the boys.

    • Marieke says:

      Yay! So happy you found everything! Definitely not more than 2/3. If it’s a tiny bit less, that’s okay too. That way the frosted nest, sits nicely “in” the liner, as opposed to “on top” of it. Good luck and let me know how it works out!! Happy Easter to you too!!

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