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Fluffy Easter Cupcakes Recipe with Creamy Pastel Buttercream Frosting Made Easy

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Light, fluffy cupcakes with a creamy pastel buttercream frosting perfect for Easter and spring celebrations. Easy to make with simple pantry ingredients and a delicate balance of flavors.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup (120ml) whole milk
  • 1 tsp almond extract (optional)
  • For the Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp whole milk or heavy cream
  • 2 tsp pure vanilla extract
  • Gel food coloring in pastel shades (pink, blue, yellow, green) – a few drops each

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 12-cup muffin tin with pastel cupcake liners.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. Using your mixer, beat ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, then stir in 2 tsp vanilla extract and 1 tsp almond extract (if using). Mix until fully combined but don’t overbeat.
  5. With the mixer on low, add the dry ingredient mixture in three additions, alternating with ½ cup whole milk, starting and ending with dry ingredients. Mix just until combined after each addition.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
  9. Gradually add 4 cups sifted powdered sugar, mixing on low to avoid sugar clouds.
  10. Add 2-3 tbsp milk or cream and 2 tsp vanilla extract. Beat on high for 3-5 minutes until light and fluffy.
  11. Divide the frosting into separate bowls and add a few drops of gel food coloring to each to create pastel shades. Stir gently until well blended.
  12. Using a piping bag with your choice of tip, decorate each cupcake with the pastel buttercream.
  13. Serve and enjoy! Best within a day or two but can be stored properly for longer.

Notes

Use room temperature eggs and butter for best texture. Do not overmix batter to keep cupcakes tender. Use gel food coloring for best frosting color without thinning. Start checking cupcakes at 18 minutes to avoid overbaking. Frost cupcakes when completely cool to prevent melting frosting. For gluten-free, use almond flour but expect denser texture. For dairy-free frosting, substitute coconut oil or vegan butter.

Nutrition

Keywords: Easter cupcakes, pastel buttercream frosting, fluffy cupcakes, spring dessert, easy cupcakes, vanilla almond cupcakes

Find it online: https://hungermind.com/fluffy-easter-cupcakes-recipe-with-creamy-pastel-buttercream-frosting-made-easy/