22 Easter Cupcakes for a Sweet Celebration
Celebrate the holiday with these fun Easter cupcake recipes. From coconut to lemon and every spring flavor in between, these are treats no-bunny will be able to resist.
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan
My mother and I would make these when I was growing up, and I had just as much fun sharing the same experience with my own children when they were young. —Kathy Kittell, Lenexa, Kansas
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. —Judy Kenninger, Brownsburg, Indiana
These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. “I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party,” notes the Seabeck, Washington subscriber. “I like to top them with cream cheese frosting,” she adds.
I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! — Emma Sisk, Plymouth, Minnesota
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
Nothing is better than homemade cupcakes. They are so delicious and fluffy. Choose whatever frosting you want to top these treats. —Taste of Home Test Kitchen
Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. —Anette Stevens, Olds, Alberta
Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. —Kim Bejot, Ainsworth, Nebraska
If you’re in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta
This cupcake version of tres leches cake actually uses four types of milk, plus cream, but quatro leches cake just doesn’t have the same delicious ring to it. If you love dairy, you won’t be disappointed with this special take on the classic.
The marzipan is subtle in these cupcakes, but oh so good. I’ve also made this recipe in a loaf pan. —Johnna Johnson, Scottsdale, Arizona
I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they’re marvelous any time of the year. —Sara Pleso, Sparta Tennessee.
I’ve been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. —Tammy Quinn, Lynden, Ontario