22 Easter Cupcakes for a Sweet Celebration

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 3-year-old son loves these! Flecks of vanilla bean in the moist, tender cupcakes gives them special-occasion status. —Alysha Braun, St. Catharines, Ontario

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

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH

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

My guests are never satisfied with just one of these, but that’s OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin

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

Usher in spring with these tender, lemony cupcakes. It’s a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia

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

Kids love the fruity surprise tucked inside these cupcakes. They really wow at parties, bake sales and snacktime. —Margaret Wilson, Sun City, California

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

We use creme de menthe, a liqueur that means “mint cream” in French, to add a cool touch to these impressive mascarpone-frosted cupcakes. —Keri Whitney, Castro Valley, California

Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. —Andrea Quiroz, Chicago, Illinois