Ingredients
Scale
- 1 box yellow cake mix, 15¼-ounce
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 eggs, large
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, 2 sticks, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 tablespoons heavy cream
- edible easter grass
- 24 peeps, chicks
- 48 mini chocolate robin eggs
Instructions
- Preheat your oven to 350°F and line a 24-cup muffin pan with paper liners.
- In a large mixing bowl, combine yellow cake mix, buttermilk, vegetable oil, eggs, and 2 teaspoons of vanilla extract. Blend until the mixture is smooth and well incorporated.
- Distribute the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- For the frosting, whip the unsalted butter until creamy, then gradually add in powdered sugar until combined. Pour in 1 teaspoon of vanilla extract, kosher salt, and heavy cream, mixing until fluffy and smooth.
- Frost the cooled cupcakes generously with the prepared frosting using a piping bag or spatula.
- Top each frosted cupcake with edible Easter grass, a peep, and two mini chocolate robin eggs.
Notes
Make sure to allow the cupcakes to cool completely before frosting to prevent melting.
Feel free to customize decorations using different types of candy or sprinkles.
These cupcakes can be stored in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.