Happy Easter week! Today I’m sharing a quick and easy cupcake recipe that I adapted from Together As Family and Garnish & Glaze. These are so delicious it’s really difficult to have only one. I gave them to my friends when they closed on their house last week and let’s just say that only one of them actually got to try the cupcakes… HAHA!
Do you want to know the best part about these? They’re made using a good ol’ box of cake mix along with a few other ingredients you most likely have on hand. If you’re like me and have little time to be slaving away making a cake from scratch only to realize that it doesn’t rise properly, this [cup]cake recipe is for you. Ever since I was a little kid I’ve loved the Easter Bunny cake my aunt made every year but unfortunately, I don’t have time to make one this year. That’s okay though because these cupcakes are a delicious and precious alternative that takes way less time. They’re also really easy to share! 😉
Quick and Easy Easter Cupcakes
- 1 Box Cake Mix (16-18 oz. box)
- 1 Box Instant Pudding NOT cook n' serve pudding mix and NOT prepared
- 1 Cup Sour Cream
- 1 Cup Vegetable/Canola Oil
- 4 Eggs
- 1/2 Cup Milk
- 1 tsp Vanilla Extract
- Pinch of Salt
White Chocolate Frosting
- 2/3 Cup White Chocolate Chips, melted
- 5 Oz Cream Cheese, room temperature
- 3 Tbsp Butter, room temperature
- 1/2 tsp Vanilla Extract
- 1 3/4 Cup Powdered Sugar
- 1-2 Tbsp Milk
- 1 Package Mini Cadbury Eggs
- 1 Bar Chocolate or Chocolate Almond Bark, shaved (I used a potato peeler)
Beat together all of the ingredients.
Fill the cupcake tin about half full.
Bake according to the instructions on the cake mix box.
Melt the chocolate in the microwave for 30 second increments, stirring after each. Let the chocolate cool for a bit after it's completely melted.
In a large bowl, beat the butter and cream cheese together until smooth for about 1 minute.
Add in the melted chocolate and vanilla and beat for another minute.
Beat in the sugar by adding small amounts at a time until the mixture is light and fluffy.
Add milk, one tablespoon at a time, until the desired consistency is reached.
Transfer the frosting to a large Ziploc bag. I use a large cup to stabilize the bag while adding frosting. Cup the tip off the corner of the bag and ta-da! You have yourself a piping bag.
Pipe the frosting onto the cupcakes.
Using a potato peeler, shave the chocolate bar/chocolate almond bark to create shavings for the "nest". You could also use chocolate sprinkles if you don't have either of these on hand! I just used what I had in the pantry and it worked out great.
Place the shavings on top of the frosting, following by 1-3 Cadbury eggs (that's as if you can avoid eating the entire bag first!).
Let me know if you try these out in the comments below or on Instagram! If so, I hope you enjoy them!
P.S. I’m still learning this new oven so the edges got a bit darker than I typically like them to be. They might not look perfect but they sure as heck tasted like it!
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Photography by Emily Ann Photography