Easter Cakes
Celebrate the joy of spring with these delightful Easter Cakes, the perfect treat for your holiday gatherings! Soft, moist, and bursting with homemade charm, these vanilla-flavored mini cakes are easy to make and irresistibly festive. Topped with a luscious, pastel-colored icing made from powdered sugar and cream, and finished with cheerful Easter-themed sprinkles, these cakes are a visual and flavorful celebration. Ready in under an hour, this recipe uses simple ingredients you likely already have in your pantry, making it ideal for both seasoned bakers and beginners. Whether you’re hosting a brunch or simply looking for a sweet way to brighten your Easter table, these colorful, crowd-pleasing cakes are sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 4 drops per color Food coloring (assorted pastel shades)
- 0.5 cups Easter-themed sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture, mixing just until combined after each addition.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the icing by whisking the powdered sugar and heavy cream in a bowl until smooth and slightly thickened. If the icing is too thick, add a little more cream (a teaspoon at a time) until it reaches your desired consistency.
Divide the icing into small bowls and mix each with a drop or two of food coloring to create pastel shades.
Once the cakes are completely cool, spread or drizzle the icing over the top of each. Decorate with Easter-themed sprinkles while the icing is still wet.
Let the icing set for 15-20 minutes before serving. Enjoy these festive treats!
Nutrition Facts
Calories |
5247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 842.1 g | 306% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 641.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
