Easter Basket Cupcake Recipe
A delicious and super cute cupcake recipe and decoration for Easter.
Servings: 36 cupcakes
Equipment
- 6-or 12-cup muffin tin
- cupcake liners
Ingredients
- 2 ½ cups all~purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter at room temperature
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 1 ¼ cups buttermilk
Instructions
- Preheat the oven to 350˚F.
- Place a cupcake liner in each tin.
- Sift the flour, baking powder, and salt into a mixing bowl. Use a whisk to combine the dry ingredients.
- In the bowl of standing mixing mixer fitted with a paddle attachment, beat the butter at high speed until it is light and fluffy, about 3 minutes.
- Add the sugar and mix on medium~high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the butter and the sugar are well~mixed.
- Add the eggs, one at a time, mixing thoroughly after each addition. Again, scrape down the sides and bottom of the bowl.
- Add approximately half the flour mixture and mix at low speed just until the flour is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combine, about 15 seconds.
- Add the remaining flour and mix until combine, about 15 seconds. remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
- Use an ice cream scoop (or 1/4 cup measure) to divide the batter evenly into the prepared cupcake tins. The batter should come about halfway up the sides of the pans.
- Bake for 20 to 22 minutes, rotating the pans once halfway through until the centers of the cupcakes spring back to the touch.
- Remove the cupcakes from the oven and let them cool slightly in the pan. Remove the cupcakes from the pan and allow them to finish cooling right side up on a wire rack until they reach room temperature.
- Once the cupcakes are at room temperature, ice them. Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to two days. Bring them to room temperature before serving.
Notes
Uniced cupcakes may be frozen individually wrapped in plastic for up to 2 weeks. The frozen cupcakes can be allowed to sit for 15 minutes before icing. Allow about 1 hour for the iced cupcakes to completely thaw before serving.