Hop into spring with these Easter Funfetti Cupcakes. They are soft cupcakes packed with pastel sprinkles, and topped with a swirl of grassy green frosting and a chocolate egg.
Everyone will devour these Easter Funfetti Cupcakes! A fluffy vanilla cupcake infused with colorful sprinkles and topped with a creamy buttercream icing and a chocolate egg to make the perfect Easter treat!
For more festive Easter treats you have to check out my Chocolate Bird Nest Cupcakes, Bunny Bait (Easter Snack Mix), and Easter Dessert Charcuterie Board.
Table of Contents
Why We Love These Easter Cupcakes
- Mini cupcakes bake up quickly and are easy to serve for gatherings, brunches, or school treats.
- Texture stays moist for days, making them ideal for making ahead or even gifting.
- Decorating is kid-friendly and doesn’t require any advanced baking tools or piping techniques.
Recipe Ingredients
Cadbury Eggs – Chocolate eggs that add extra sweetness and a creamy center.
Vanilla Bean Paste – This thick, fragrant paste adds rich vanilla flavor and those signature black flecks.
Heavy Cream – This thick dairy helps whip the frosting into a fluffy consistency. It softens the buttercream slightly and adds a smooth, rich mouthfeel with a touch of creaminess.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Vanilla Extract Instead of Vanilla Bean Paste – If vanilla bean paste isn’t available, use an equal amount of pure vanilla extract for a similar flavor (minus the specks).
Try Oil Instead of Butter for a Softer Crumb – Replace half of the butter with a neutral oil (like canola or vegetable) to create a softer, more tender cupcake that stays moist longer.
How to Make Easter Funfetti Cupcakes
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two standard cupcake pans (or three minis) with liners, and set aside.
Step 2: In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Add the vanilla bean paste and almond extract. With the mixing speed on low, add the egg, then the egg yolk, mixing until just combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the sour cream and milk. With the mixing speed on low, alternate adding the dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
Step 4: Remove the bowl from the stand and gently fold in the sprinkles. Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 18 to 22 minutes (8 to 12 for minis), or until the cupcakes spring back when touched and are slightly golden brown on top.
Step 5: Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely (about 25 minutes).
Step 6: While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, salt, and vanilla. Beat until fluffy (2 to 3 minutes). With the mixing speed on low, add the heavy cream, then gradually add ½ cup of powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Add food coloring (as little or as much as needed until it reaches a preferred shade, aiming for more of a pastel), then beat the frosting for an additional 3 minutes until light and fluffy. Pipe onto cooled cupcakes as desired. Garnish with festive candies or sprinkles.
FAQs
Any piping tip will work for this buttercream. You can even use a knife to spread it on how you like if you would rather not pipe it on. Decorate these cupcakes how you like!
Definitely. Try jelly beans, mini chocolate bunnies, pastel M&M’s, or even small marshmallows. Choose candies that match your color theme and won’t melt or lose shape on the frosting.
Storage Information
STORE leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerated, let them sit at room temperature for 15–20 minutes before serving to soften the frosting. To FREEZE, place unfrosted cupcakes in a freezer-safe container and freeze for up to 2 months.
Buttercream can also be made ahead and frozen separately. Thaw cupcakes at room temperature and re-whip the frosting before piping if needed. Avoid freezing decorated cupcakes as candy toppings may sweat or lose texture.
More Delicious Cupcakes to Try
Easter Funfetti Cupcakes Recipe
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 8 tablespoons (1 stick) butter - room temperature
- 1 egg + 1 egg yolk
- 1/4 cup sour cream
- 3/4 cup whole milk
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp vanilla bean paste
- 1/4 tsp almond extract
- 1/2 cup rainbow jimmies
"Grassy" Vanilla Buttercream
- 3 1/2-4 cups powdered sugar
- 16 Tbsp (2 sticks) butter - room temperature
- 3 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
- pinch of salt
- green food coloring - optional
Garnish Options
- mini Cadbury eggs
- jelly bean eggs
- mini chocolate Lindt bunnies
- sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two standard cupcake pans (or three minis) with liners, and set aside.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 3 minutes. Add the vanilla bean paste and almond extract. With the mixing speed on low, add the egg, then the egg yolk, mixing until just combined.
- In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the sour cream and milk. With the mixing speed on low, alternate adding the dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
- Remove the bowl from the stand and gently fold in the sprinkles. Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 18 to 22 minutes (8 to 12 for minis), or until the cupcakes spring back when touched and are slightly golden brown on top.
- Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely (about 25 minutes).
- While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, salt, and vanilla. Beat until fluffy (2 to 3 minutes). With the mixing speed on low, add the heavy cream, then gradually add ½ cup of powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Add food coloring (as little or as much as needed until it reaches a preferred shade, aiming for more of a pastel), then beat the frosting for an additional 3 minutes until light and fluffy. Pipe onto cooled cupcakes as desired. Garnish with festive candies or sprinkles.
Your cupcakes look so cute! They sound delicious too 🙂
Can you believe I’m 21 and this is the first year I’ve had a cadbury egg? I am so addicted, and need to try this recipe!
I’ve never understood the hype of generic Funfetti cupcakes – but this recipe looks DELIGHTFUL! Thanks so much for sharing! Can’t wait to try!
Picked up your card at the BYB13 and I’m following you in every possible way. Hope you’ll follow me back because I’d love to get to know you!
Kaylynn
AmongTheYoung.com