Home Recipes The best dessert recipes Mini Easter Cupcakes Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Mini Easter Cupcakes Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Pamela Rousseau, Dt.P., Nutritionniste Preparation 30 min Cooking 10 min Refrigeration 0 min Freezing 0 min 24 Mini Easter Cupcakes Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Desserts Like it? Share it! Mini Easter Cupcakes Prepare the best recipe for mini Easter cupcakes (beautiful little colorful cakes)! The mini Easter cupcakes are absolutely delicious and really cute. Decorated with a beautiful colorful icing, these little cakes catch the eye of anyone with a sweet tooth. Moreover, this cupcake recipe is really easy to make. In fact, the cake batter can be prepared in just a few minutes. The longest part of the preparation is taking the time to decorate your little pastries so they are perfect. Adapt this homemade cupcake recipe for any occasion! It’s really easy to modify the icing color of this recipe to cook for other occasions. For example, prepare a red and green icing for Christmas or a white icing decorated with confetti for a birthday party. Also, to help you decorate the little cakes, make sure not to overfill the mini muffin molds. Otherwise, your mini cupcakes will be more domed and it will be more difficult to decorate them. SIMPLY DELICIOUS: Do you love preparing desserts? Here are a few delicious recipes to try soon! Strawberry Shortcake Angel Food Cake Deconstructed Carrot Cake Tomato Cake Cheesecake Bites Like it? Share it! Bonà savoir Can the Frosting Be Stored? Yes, homemade frosting stores very well. Specifically, the frosting can be refrigerated for about a week. To ensure its freshness, simply store it in an airtight container. Also, it’s possible to lightly whisk or beat the frosting after it has been stored. This will restore its perfectly airy texture. Otherwise, it’s important to note that it’s not possible to store frosting prepared with a certain amount of milk or cream at room temperature. Mini Easter Cupcakes Switch to cook mode Metric Imperial Vanilla Mini Cupcakes All-purpose flour - ⅔ cup (85 g) 160 mL (85 g) To discover! Baking powder - ½ teaspoon 2,5 mL To discover! Baking soda - ½ teaspoon 2,5 mL To discover! Salt - ¼ teaspoon 1,25 mL To discover! Sugar - ½ cup 125 mL To discover! Milk - ⅓ cup 80 mL To discover! Vegetable oil - ¼ cup 60 mL To discover! Egg - 1 large 1 large To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Vinegar - ½ teaspoon 2,5 mL To discover! Colored Vanilla Frosting Unsalted butter, softened - ½ cup 125 g To discover! Powdered sugar - 2 cups 500 mL To discover! Salt - ¼ teaspoon 1,25 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Milk - 1 tablespoon 15 mL To discover! Gel food coloring (pink, blue, and yellow) - To taste To taste To discover! Preparation Switch to cook mode Vanilla Mini Cupcakes Step 1 Preheat the oven to 350 °F (175 °C) and line a mini muffin tin with silicone or paper liners, or grease it. Alternatively, use a silicone muffin tin. Step 2 In a first bowl, sift and mix the flour, baking powder, baking soda, and salt. Set aside. Step 3 In a second bowl, whisk the remaining ingredients for the Easter mini cupcakes. Step 4 Using a wooden spoon, fold the dry ingredient mixture into the wet ingredients, being careful not to overmix the batter. Step 5 Distribute the batter into the prepared mini muffin tin (fill the molds halfway, using about 1 tablespoon (15 mL) per mold) and bake for approximately 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely. Colored Vanilla Frosting Step 6 Using a stand mixer or electric beaters, beat the butter, powdered sugar, and salt until the mixture is smooth and homogeneous. Step 7 Add the vanilla extract and milk, and beat the mixture for about 3 minutes or until it is airy and creamy. Step 8 Divide the vanilla frosting equally into three separate bowls. Using the gel food coloring, color one portion of the frosting pink, one blue, and one yellow. Be sure to add only a very small amount of food coloring to achieve beautiful pastel colors. The tip of a knife dipped in the coloring is usually sufficient. Otherwise, add the necessary amount of coloring until the desired color is achieved. Step 9 On a large piece of plastic wrap, spread each color of frosting side by side. Roll the plastic wrap to form a beautiful roll and cut one end to expose the frosting. Insert the roll into a piping bag fitted with a round tip. Decorate the cupcakes with the homemade frosting. Like it? Share it!
