Easter Cupcakes

Easter Cupcakes bring out the best in spring designs, from beautiful floral cupcake displays to fluffy bunnies and baby chicks. You can keep your colors light and airy with pretty pastels and creamy whites. Imagine pretty tulips or daisies in these delicate hues perched on your beautiful spring cupcakes. Or try something bold, even neon! Eye popping pinks, screaming yellow or ultra-bright green.
Spring time is your excuse to go as bright as you want. And, who can forget the fabulous seasonal Easter egg – pretty, plump and always a fun to use as a decoration. Find your inspiration here!

Easter Egg Nest Cupcakes

Topped with delicious egg-shaped candies, who could resist these deliciously beautiful Easter cupcakes! If you happen to have some small left over fondant flowers, those would be a perfect accent to these simple and sweet cupcakes.

Bakery/Cake Goods Needed:

• Your favorite batch of chocolate cupcakes
• 1/2 recipe of your favorite butter cream frosting recipe
• 1/2 recipe of your favorite chocolate frosting recipe

Easter Egg Nest Decorating Supplies:

• Small Metal Spatula
• Wilton #22 Star Tip
• Wilton #16 Star Tip
• Wilton #233 Multi-Opening Tip
• Icing Coupler and Ring
• Green food coloring (we used Wilton’s paste food coloring in Leaf Green)
• Icing Bags
• Candy-shelled chocolate easter eggs (we used Canbury’s Mini Eggs)

Finishing Touches:

• Brown cupcake liners

Icing the Cupcakes:

Step 1: Tint the butter cream green. Work the frosting in the bowl until it scoops easily onto the spatula.

Step 2: Drop a dollop on the top of the cupcake, and using the edge of the spatula, smooth out the surface to create a flatly iced cupcake. Set aside.

Making the Easter Egg Nests:

Step 1: Place an icing coupler in a bag. Fill an icing bag with the chocolate frosting and fit the opening with the Wilton #22 star tip. Pipe a circle around the top of the cupcake. Pipe a second circle on top of the other going the opposite direction.

Step 2: Refit the opening with the Wilton #16 star tip. Pipe a strip from the inside of the basket to the outside to cover the overlap in the icing rings. Pipe two more icing strips at 1/3 intervals along the nest.

Finishing Touches for you Easter Cupcakes:

Step 1: Fill an icing bag with green icing. Fit the opening with the #233 multi-opening tip. Pipe random tufts of grass along the outside of the nest.

Step 2: Place two to three egg candies in the center.

Tulip Posey Easter Cupcakes

You will find the technique for creating these tulips is simple and fun to do. Make the tulips first and do not feel you have to stay with the color choices in these directions. Experiment and have fun!

Bakery/Cake Goods Needed:

• Your favorite batch of vanilla cupcakes
• Your favorite butter cream frosting recipe

Tulip Decorating Supplies:

• 1 small batch of premade fondant
  (use used store bought for the tulips and home made for the fondant covering the cupcake)
• Mini-tulip fondant cutter
  (we used the tulip from Wilton’s Garden Shape Fondant Cut-outs)
• Metal circle shaped cutter
  (we used the 2” circle cutter from Wilton’s Round Fondant Cut-outs)
• Pink, Purple, and Yellow Food Coloring
  (we used Wilton’s paste food coloring)
• Small rolling pin
• Wax Paper
• Food-safe paint brush
• Small butter knife

Cupcake Icing Tools:

• Icing Bag
• Wilton 1M Star Tip

Finishing Touches:

• Green or white cupcake liners

Making the Tulips:

Step 1: Divide a medium ball of fondant into three pieces. Tint each piece one of the following colors: pink, purple, and yellow. Using the small rolling pin, roll out pink, purple and yellow fondant to 1/4″ thickness on a flat surface. Cut out tulip shapes using the fondant cutter. Set aside on wax paper.

Step 2: Re-roll the fondant colors a second time, but roll them to 1/8” thickness. Cut out tulip shapes a second time but cut out two tulips for each color. Using the butter knife, cut out a petal from the tulip and shape the inside cut with a curve. Repeat with the second tulip.

Step 3: Dip food safe brush in a little water and dampen the surface of the first tulip that was cut to 1/4″ thickness. Gently place the addition petals over the top. One will slightly over lap the other. Using the paint brush handle as a support, gently curl the edges of the tulip petals over the handle. Set aside to harden.

Step 4: Roll out white fondant on flat surface. Cut into circles with the 2″ round cutter.

Step 5: Dampen the center with a bit of water and place a tulip in the center of each. Set aside tulip circles for several hours or overnight to harden.

Icing and Decorating the Easter Cupcakes:

Step 1: Fill the icing bag with butter cream and fit the opening with a Wilton 1M Star metal tip.

Step 2: Starting from the outside edge of the cupcake, use a circular motion and squeeze the icing out to cover the cupcake.

Step 3: Place a tulip circle on top of each cupcake.

Pretty Floral Easter Cupcakes

Bakery/Cake Goods Needed:

• Your favorite batch of vanilla cupcakes
• Your favorite vanilla butter cream frosting recipe

Floral and Egg Decorating Supplies:

• Premade Fondant (we used Wilton brand)
• Small Rolling Pin
• Pink and Purple Royal Icing Flowers
  (we used Wilton’s Pink and Purple Icing Posies)
• Small Leaf Cutter
  (we used the 1″ cutter from Wilton’s Leaf Fondant Cutter Set)
• Green food coloring
  (we used Wilton’s paste food coloring in Leaf Green)
• Yellow food coloring
  (we used liquid food coloring from the grocery store)
• Small Candy Easter Eggs
• Blue Pearlized Sugar Pearls

Cupcake Icing Supplies:

• Ateco #846 Star Icing Tip
• Icing Bag

Finishing Touches:

• White cupcake liners

Icing the Cupcakes:

Step 1: Tint the butter cream with a few drops of yellow food color. Fit the opening of the icing bag with the Ateco #846 Star icing tip and fill bag with butter cream.

Step 2: Starting from the outside of the cupcake, pipe a swirl of yellow icing on to the top.

Decorating the Easter Cupcakes:

Step 1: Place one large and two small royal icing flowers in colors of your choice on the top of each cupcake. Add small candy eggs in the gaps between the flowers.

Step 2: Break off a small amount of fondant and tint it pale green. Roll fondant out on a flat surface using the small rolling pin.

Step 3: Using the small leaf cutter, cut out two leaf shapes. Gently pinch the ends to a point and place them carefully to the side of your flowers.

Step 4: Carefully add the pearlized blue sugar pearls to the cupcake.