I’ve made these Easter cupcakes so many times, and they’re always a crowd pleaser! They are the perfect combination of light, citrusy, and creamy, topped with a sprinkle of coconut and mini chocolate eggs. 

Easy Easter Cupcakes Recipe

These Easter cupcakes are a favorite treat when I need a fun dessert. This recipe makes a delicious vanilla cupcake, filled with a tangy lemon curd. Once they are topped with frosting, shredded coconut, and mini eggs, they are as cute as they are delicious!

Ingredients You Will Need

Vanilla Cupcakes:

• all purpose flour: The base for the cupcakes.
• baking powder: Helps the cupcakes rise to be light and fluffy.
• kosher salt: Enhances the flavors.
• butter, softened: Adds richness and moisture.
• granulated sugar: Sweetens the cupcakes just right.
• eggs: Provide structure and richness.
• vanilla extract: Adds a warm, sweet flavor.
• milk: Helps keep the cupcakes moist and tender.
• sour cream or plain yogurt: Adds moisture and gives the cupcakes a delicious flavor.

Optional Lemon Curd:

• 3 egg yolks + 2 whole large eggs: The base for a rich, creamy curd.
• ¾ cup sugar: Sweetens and balances the tart lemon flavor.
• ½ cup fresh lemon juice: Provides a bright citrusy flavor.
• 1 tablespoon lemon zest: Enhances the lemony taste.
• 6 tablespoons butter, cut into small pieces: Adds richness and a smooth texture.

Vanilla Frosting:

• 1 cup butter, softened: The creamy base for the frosting.
• 2 cups powdered sugar: Sweetens the frosting and creates a smooth texture.
• 2–3 tablespoons heavy cream or milk: Adjusts the frosting’s consistency.
• 1 ½ teaspoons pure vanilla extract: Adds an extra flavor to the frosting.

Optional Decorations:

• Shredded coconut: For texture and a festive look.
• Cadbury Mini Eggs: Perfect little bites of chocolate, especially for Easter themed cupcakes.
• Edible flowers: Adds a beautiful, decorative touch.

Cupcake Variations

• Cupcake Filling: Swap the lemon curd for raspberry or strawberry curd, or fill with frosting. Of course you can also leave the filling out too! 
• Chocolate: Use chocolate frosting instead of vanilla. 
• Gluten-free: Substitute the all purpose flour with a gluten free blend.
• Save Time: If you’re in a hurry, use a cake mix to make your cupcakes, and then top with the frosting and decoration. 

How to Make Easter Cupcakes

STEP 1: Preheat your oven to 350 degrees F and line a muffin tin with cupcake liners.

STEP 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

STEP 3: In a separate large bowl, cream the butter and sugar with an electric mixer until light and fluffy. It will look like wet sand when done. 

STEP 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

STEP 5: Gradually add the dry ingredients to the butter mixture, then add in the milk. Once combined, gently fold in the sour cream until fully incorporated.

STEP 6: Divide the batter evenly among the cupcake liners, using a portion scoop to fill each liner about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool completely before filling or frosting. 

STEP 7: For the lemon curd, use a medium saucepan, then whisk the egg yolks, whole eggs, sugar, lemon juice, and lemon zest. Let it get to simmering, but don’t let it boil. Once it’s thickened, (about 3-4 minutes of stirring and simmering) remove from heat, stir in the butter until smooth. Strain to remove any lumps or slightly cooked egg pieces, then cover with plastic wrap and chill until ready to use. 

STEP 8: For the frosting, beat the butter until smooth, gradually add powdered sugar, vanilla, and add in the heavy cream or milk one tablespoon at a time until the frosting is the right consistency to spread without being runny. 

STEP 9: Using a paring knife or cupcake corer, scoop out a small hole in the center of each cupcake. Add a spoonful of the chilled lemon curd and then frost with the vanilla frosting.

STEP 10: Top with shredded coconut to make a nest, then add mini Cadbury eggs, or your favorite Easter candy. I added green food coloring to my coconut to give it a grass look.

Tips for Making the Best Easter Cupcakes

• Use fresh lemons: Freshly squeezed lemon juice and zest make all the difference for a nice, tangy lemon curd. 
• Don’t skip chilling the curd: It ensures the curd sets properly and doesn’t soak into the cupcake.
• Pipe frosting for a polished look: Use a piping bag for a decorative finish.
• Let cupcakes cool completely: This prevents the frosting from melting and makes it easier to scoop out the center.

Easter Cupcake Variations

• Mini cupcakes: Use a mini muffin tin and adjust the bake time to 10–12 minutes.
• Coconut frosting: Add a tablespoon or two of shredded coconut to the frosting for extra flavor.
• Lemon drizzle: Skip the frosting and drizzle the tops with lemon glaze.
• Make a nest: Add a touch of green food coloring to the coconut to make it have a grass appearance. Then sprinkle on top of the frosting before topping with the eggs. 

Easter Cupcake FAQs

More Easy Desserts

Apple Roses

Pink Cupcakes

Strawberry Cheesecake Brownies

Coconut Delight