Hi guys! How are your Easter preps coming along? Easter to me, as a kid meant lots of marzipan Easter eggs. Cupcakes and cookies were not really a thing in India for Easter. I am not sure if any of that has changed in the past 5 years, it has been that long since I had a chance to celebrate Easter in India. Last year I shared these eggless hot cross buns, which you should totally check out so that you make some before Good Friday! How could I not share something for Easter this year as well? If you are looking for Easter cakes and cupcakes recipes, then you will be pleased with today’s post. I made these really easy Easter cupcakes, that are going to be perfect for your Easter parties, and good for those who are allergic to eggs or don’t consume eggs due to dietary restrictions. These Easter cupcakes are soft, light, and delicious you won’t even miss the eggs! Absolutely amazing! I got these fancy Easter cupcake wrappers and paper baskets from Wilton’s a year ago. And as usual, I never got around to making any Easter inspired cupcakes. But, I couldn’t let this year pass by without using them up. And so, I am really happy to share this Easter treat with you, virtually at least.
You can use this same eggless vanilla cupcakes with yogurt recipe to make many variations of Easter-themed cupcakes with various Easter cupcake toppers like,
Peep cupcakes or Easter chick cupcakes: Use peeps chick, whatever color you fancy, to place over the frosted cupcakes. You can also pipe yellow frosting to make the chicks or make baby chick fondant for a neat finish. Or simply use these chick cupcake toppers as I’ve done. These are from Wilton’s and easily available during the season. Birds nest cupcakes: You can use the same grass tip for piping the nest in a circular motion. Or use a Wilton 1M nozzle to create a swirl leaving a cavity in the middle of the cupcake to place about three chocolate eggs. Or simply use chocolate sprinkles and make a nest over the frosting. Easter bunny cupcakes: Top it with bunny cupcake toppers that are easily available in stores all over. Carrot patch cupcakes: Cover the cupcakes with chocolate buttercream frosting, sprinkle some crushed Oreos to resemble soil and place fondant carrots or orange colored-white chocolate coated strawberries over the crushed Oreos.
After trying these homemade Easter cupcakes, I am sure you will agree with me that these are the best Easter cupcakes for an eggless version. They are totally on par with the ones made with eggs. If you want to make these cupcakes with a chocolate base, then look no further. Make chocolate easter cupcakes with my eggless chocolate cupcake recipe that I’ve shared earlier.
I frosted these eggless vanilla cupcakes with my homemade vanilla buttercream frosting that was so light, and fluffy. Vanilla on vanilla is a great combo after all, don’t ya agree? You can use whatever frosting you fancy, as anything would pair well with that awesome eggless cupcake base.
HOW TO STORE FROSTED EASTER CUPCAKES?
Store the frosted cupcakes in a single layer in a sufficiently large and tall airtight container. There should be enough space between the icing tips and the lid so that the frosting isn’t damaged. Store at room temperature for up to 2 days or refrigerate up to 5 to 7 days. If you plan to frost the cupcakes later, you can store the cupcakes in an airtight container, after they have cooled down completely, up to 2 days at room temperature. Prepare the buttercream icing on the day you plan to frost the cupcakes or make it a day in advance and store in the refrigerator. Bring the buttercream to room temperature, re-whip, and frost. If it is too warm and humid where you live, it would be better to refrigerate the cupcakes. Let them come to room temperature before serving. I’ve never frozen cupcakes, coz usually the dozen that I make don’t last beyond 3 days in my house. For detailed freezing instructions, you can refer to this handy guide on Wikihow. And now, let’s move on to the recipe for these cupcakes!
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS EASTER CUPCAKES
1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/180 degrees C.
2.In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.
3.Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.
4.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
6.Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.
7.Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.
For the vanilla buttercream frosting 1.In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
2.Next, sift1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.
3.Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
4.Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.
5.Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.
NOTES
The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe. I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness. Nutritional info is not included for the chick toppers or chocolate eggs.
I would love to hear from you if you try this Easter cupcake recipe! I’d appreciate it if you could leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂
HOW TO MAKE EASTER CUPCAKES?
I hope you enjoyed these cute Easter cupcakes, see you soon with another post! Happy weekend folks, have a lovely one! You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
