Easter Cupcake Tips - Baking Basics, Serving & More - Kraft Recipes Top
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Easter Cupcake Tips

Let the Easter Bunny take credit for the Easter egg hunt and chocolates. What’s really important is what happens after Easter dinner: Easter cupcakes! The Easter cupcake tips below from the KRAFT KITCHENS Experts provide ways to ensure scrumptiousness—from baking basics to advice on how to freeze baked goods—as well cute decorating and serving ideas. If seeing recipes in action helps, check out our dessert videos, which include strawberry treats, more cupcakes and other Easter desserts.

Baking Easter Cupcakes

It’s easy to adapt your favorite cake recipe to make Easter cupcakes. Generally, cake recipes will make 16-24 cupcakes. Fill cupcake liners no more than 2/3 full and reduce baking time to 15-20 minutes.

Use the low end of the recommended baking time to check your cupcakes for doneness. Stick a toothpick into 2 or 3 cupcakes located in different areas of the pan: if the toothpick comes out clean, the cupcakes are done!

Looking for a lighter Easter cupcake to end the meal or serve at a party? Try Angel Lush Cupcakes! The lightness of the angel food cake and pineapple-infused frosting will satisfy even the most decadent sweet tooth!

Frosting Easter Cupcakes

Make certain to cool the cupcakes completely before frosting. This will avoid a melted mess.

Want to give your cupcakes that professional bakery frosted look? Use a small offset spatula for frosting cupcakes instead of a butter knife.

If you don’t have piping tips and bags, fill a resealable plastic bag with frosting. Cut small corner off bottom of bag and use to make decorative designs on cupcakes.

Add a little crunch! Try topping frosted vanilla cupcakes with toasted BAKER’S ANGEL FLAKE Coconut.

Unfrosted cupcakes can be frozen for up to 3 months using freezer-weight resealable plastic bags. Thaw cupcakes at room temperature, then frost as desired.

Every JET-PUFFED marshmallow bunny needs a patch of green-tinted BAKER’S ANGEL FLAKE Coconut “grass” in which to sit. It’s easy to do and creates an Easter-inspired theme every child and adult will love! Just mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

BAKER'S ONE BOWL Cupcakes, BAKER’S Bunny Chocolate Cupcakes or BAKER’S ONE BOWL Garden Flower Cupcakes are so simple to make and only require 15 minutes of prep time!

For the drama of a cake with the ease of serving cupcakes, try a cupcake “tree”. You will instantly transform your cupcakes into an interesting arrangement.

Lemon zest is a fresh addition to any recipe, especially Lemon-Cream Cheese Cupcakes; but it’s important to know how to properly zest a lemon. Simply rub the lemon rind along a microplane or use a zester to remove the yellow portion of the skin, but be sure to not go too deep and get the white portion, or pith, which has a very bitter flavor and should be avoided.

Use a bakery box or a plastic cupcake carrier to easily easy transport your Easter cupcakes.

Colorful cupcake liners add a fun twist to any cupcake recipe. Check out craft or grocery stores for seasonal liners to dress up your Easter cupcake offerings.