Sunday, March 24, 2013

Easter Cupcakes

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Are you trying to decide what to make for Easter dessert?

Do you need to bring a treat to someone else's house?

Well, as promised I have a few desserts I'll be posting that will help take the stress out of your Easter dinner or brunch.

Here is the first dessert that will wow your family and friends alike.  You know everyone loves a cupcake!

Here's what you need:

1 - yellow cake mix, I use Betty Crocker so if using something different adjust the oil and water according to the box
1 sm. (3oz.) instant vanilla pudding mix
3 eggs
1/2 cup oil
1 cup water

1/2 cup butter, unsalted at room temperature
2 Tbs. cream cheese, at room temperature
1 tsp. vanilla extract, clear or regular
4 cups. powdered sugar
1-2 Tbs. whipping cream

Dyed coconut:
2 cups coconut
1 tsp. water
6-7 drops food coloring of your choice

M & M's
Jelly Beans
Robin's Eggs
any other holiday candies you would like

Preheat the oven to 350 degrees.

Line a jumbo muffin pan with 10 - 12 liners (or regular size is fine too, just make according to the back of the box - probably 18 -24 depending if you like them like I do popping out over the top or just plain old flat) and set aside.
In a medium bowl or the bowl of a stand mixer, place the cake mix, pudding, eggs, oil, and water.  Beat on medium for 3 minutes until slightly thickened and smooth.
Fill each muffin liner 3/4 full (or 2/3 if your skimpy, lol) and bake for 22 - 24 minutes or until a toothpick inserted into the center comes out clean. Mine took 22 minutes.  When they are finished remove to a cooling rack and cool completely.
While the cupcakes are cooking dye the coconut.  In a large Ziploc bag place 2 cups of coconut.  In the bowl of a tablespoon place 1 tsp. of water and 6-7 drops of food coloring.  I used green to simulate grass.
Pour dyed water into the coconut and zip the bag closed leaving air inside.
Shake, shake, shake the bag until all the coconut is dyed.  You can make the coconut several different colors or just green like I did.
When the cupcakes are completely cooled, make the frosting.

In the bowl of a stand mixer or large bowl, place the softened butter and cream cheese. Beat on medium for a few minutes until light yellow and fluffy.  Don't forget to scrape the sides as you go.
Add the powdered sugar and vanilla and SLOWLY (I speak from experience) start the mixer and beat until it comes together.  Add cream 1 Tablespoon at a time until you achieve the consistency you desire.  I like mine a little on the thicker side.  I also add the cream cheese because I feel it adds just a hint of extra flavor to the frosting and helps with the consistency.
To assemble, generously frost one cupcake at a time and decorate with coconut and lightly press into the frosting.
Next add the holiday candy of your choice.
Serve at your Easter gathering or just for a fun Springtime dessert.
Serves 10 jumbo cupcakes - 18 - 24 regular sized cupcakes

Here's the handy printable - Easter Cupcakes


  1. Thanks Dorothy! They were really fun to make :)

  2. These look so lovely! I love that the frosting is so creamy and based on the ingredients, it must be tasty too :). Thanks again for sharing this at my Facebook Milestone Link Party :)!


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