Last weekend we were supposed to have our annual Easter Egg Hunt. Unfortunately, we got rained and snowed out. It’s totally my bad, I decided to pack up all my winter clothes last week and put them away in the basement for the first time in my entire life. I basically asked for that to happen. Because I can’t predict the future, I had to have cupcakes ready, which worked out perfectly because for the first time ever I’m publishing a cupcake recipe with adequate time for readers to bake them for their own festivities!!
Me counting my eggs after last year’s event. I won.
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I’ve been using this recipe every year for my boyfriend’s birthday and he was dying for some. It’s his half birthday this month so that was fitting. I didn’t want the typical sprinkle colors to take away from the beautiful pastels of Easter so I looked for some pastel colored sprinkles. Target hooked me up!
Follow this recipe for the cupcakes and double it to make 24. You have to line the pan with cute Easter-y liners first tho!
Marshmallow Buttercream Frosting
- 7 cups powdered sugar
- 2 sticks unsalted butter, softened
- 4-5 TBSP milk (I used almond)
- 1 tsp vanilla extract
- 1/2 cup marshmallow fluff
- pastel green food coloring
Cream butter. Add powdered sugar one cup at a time, scraping edges of bowl as needed. Add milk slowly, then vanilla. Add the fluff. It gets a little sticky and is pretty thick but it’s perfect for piping cute little grass designs if you wanna go for the green!
Ice cooled cupcakes and top with non-cream filled Cadburry chocolate eggs. I always store my cupcakes in the fridge but these should be fine at room temp!
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Enjoy! And Happy Easter!!