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Vanilla Easter Cupcakes with Vanilla Butter Cream Frosting

Jennie Duncan
5 from 1 vote
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 436 kcal



  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs (room temperature)
  • cup sugar
  • ¾ cup unsalted butter (melted)
  • 2 teaspoons vanilla extract
  • ½ cup milk


  • 2 cups confectioners sugar
  • 1 cup unsalted butter (softened)
  • ½ teaspoon vanilla extract
  • 1 teaspoon heavy whipping cream
  • 1 cup candy-coated mini eggs



  • Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
  • Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
  • Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
  • Spoon cupcake batter into your prepared muffin tin about ¾ the way full. Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing. 


  • With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again. Add to a piping bag and top on cooled cupcakes. Top cupcake with printable Easter sign and candy-coated mini eggs. 


Calories: 436kcalCarbohydrates: 43gProtein: 3gFat: 28gSaturated Fat: 17gCholesterol: 100mgSodium: 68mgPotassium: 98mgSugar: 31gVitamin A: 890IUCalcium: 48mgIron: 0.9mg
Keyword cupcake, vanilla
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