12 Cute and Easy Easter Cupcakes for Kids and Adults

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Did you know that Easter is one of the most celebrated occasions for baking, bringing families together with sweet treats? Get ready to discover 12 adorable and easy Easter cupcakes that will delight both kids and adults! From vibrant Bunny Hop Cupcakes to delightful Jelly Bean Bliss Cupcakes, you’ll learn how to create charming confections that are sure to brighten your spring festivities.

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Table of Contents

1. Bunny Hop Cupcakes

Hop into the festive spirit with these delightful Bunny Hop Cupcakes! With their fluffy texture and adorable bunny decorations, these cupcakes are perfect for Easter celebrations or any spring gathering.

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
White frosting (store-bought or homemade)
Shredded coconut (for grass)
Pink candy melts (for bunny noses)
Chocolate chips (for eyes)
Mini marshmallows (for bunny ears)

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
Add the softened butter and mix on medium speed until the mixture is crumbly.
Beat in eggs one at a time, then add vanilla extract and mix until combined.
Gradually add buttermilk and continue mixing until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost each cupcake generously with white frosting.
Sprinkle shredded coconut over the frosting to create a grassy effect.
To make the bunny faces, place pink candy melts for noses, chocolate chips for eyes, and cut mini marshmallows in half and place them as bunny ears.

Tips:
To add extra flavor, consider incorporating lemon zest into the batter for a refreshing twist. You can also use cream cheese frosting for a tangy contrast to the sweetness. For a colorful surprise, mix in some rainbow sprinkles into the frosting.

Nutrition Facts:

Calories: 240
Fat: 10g
Carbohydrates: 36g
Protein: 2g
Sugar: 20g

2. Egg-citing Vanilla Surprise Cupcakes

Get ready to delight your taste buds with these whimsical Egg-citing Vanilla Surprise Cupcakes! Bursting with flavor and filled with a sweet surprise, these cupcakes are perfect for any celebration, especially Easter.

Prep Time: 20 minutes
Cook Time: 18 minutes
Additional Time: 30 minutes (for cooling)
Total Time: 1 hour and 8 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
12 small chocolate or pastel-colored candy eggs
Vanilla frosting (store-bought or homemade)
Sprinkles for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fill each cupcake liner about halfway with the batter.
Place one candy egg in the center of each cupcake liner, pressing down gently to submerge it slightly in the batter.
Top with additional batter until the liners are three-quarters full.
Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely for about 30 minutes.
Once cooled, frost with vanilla frosting and sprinkle with colorful sprinkles for decoration.

Tips:

For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter.
Make it festive by using different types of frosting, like chocolate or cream cheese, to complement the vanilla flavor.
You can also mix in some mini chocolate chips for added texture and taste!

Nutrition Facts:

Calories: 200 per cupcake
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 30g
Dietary Fiber: 0g
Sugars: 15g
Protein: 2g

3. Springtime Carrot Cake Cupcakes

Indulge in the delightful flavors of spring with these Springtime Carrot Cake Cupcakes! These moist and flavorful cupcakes infused with fresh carrots, warm spices, and topped with creamy cream cheese frosting are perfect for any spring celebration.

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes (to cool)
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow to cool in the pan for about 5 minutes, then transfer the cupcakes to a wire rack to cool completely for 30 minutes before frosting.
Once cooled, frost the cupcakes with your favorite cream cheese frosting and garnish with additional walnuts or grated carrots if desired.

Tips:
For enhanced flavor, try adding a pinch of all-spice or ginger to the dry ingredients. You can also substitute the walnuts with pecans or exclude nuts altogether if preferred.

Nutrition Facts:

Calories: 200 per cupcake
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 150mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g

4. Chickadee Chocolate Delight Cupcakes

Indulge in the sweet simplicity of Chickadee Chocolate Delight Cupcakes! These delightful treats combine rich chocolate flavor with a whimsical design, perfect for your Easter celebrations. They’re not just delicious; they also bring a touch of springtime cheer to your dessert table.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup semi-sweet chocolate chips
1 batch of chocolate frosting (store-bought or homemade)
Edible yellow and black sprinkles
Mini chocolate eggs or candies for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together granulated sugar and unsalted butter until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In another bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk, until well combined.
Fold in the semi-sweet chocolate chips.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost each cupcake generously with chocolate frosting.
Decorate with edible yellow and black sprinkles to create delightful chickadee designs.
Top each cupcake with a mini chocolate egg or candy to finish off the look.

Tips:
For an extra burst of flavor, consider adding a teaspoon of espresso powder to the batter for a rich depth. You can also incorporate a hint of almond extract for a unique twist in the frosting. Don’t shy away from using colorful sprinkles to make your cupcakes even more festive!

Nutrition Facts:

Calories: 200 per cupcake
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 15g
Protein: 3g

5. Pastel Polka Dot Cupcakes

Delight your senses with these cheerful Pastel Polka Dot Cupcakes that are perfect for any festive occasion! Bursting with flavor and colorful surprises, these cupcakes are not just a treat for the taste buds but also a visual delight.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Additional Time: 30 minutes (cooling)
Total Time: 1 hour
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
Food coloring (pink, blue, yellow, green)
1 cup vanilla frosting (store-bought or homemade)
Sprinkles for decoration

Instructions:

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter evenly into four small bowls. Add a few drops of food coloring to each bowl, creating different pastel colors.
Using a spoon or piping bag, drop spoonfuls of each colored batter into the cupcake liners, creating a polka dot pattern. Alternate colors for a fun effect.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost the cupcakes with vanilla frosting and sprinkle with your favorite sprinkles for extra decoration.

Tips:

For an added flavor twist, mix in zest from a lemon or orange into the batter.
Experiment with different flavored extracts, like almond or coconut, in the frosting for a unique taste.

Nutrition Facts:

Calories: 220 per cupcake
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 150mg
Total Carbohydrates: 30g
Dietary Fiber: 0g
Sugars: 15g
Protein: 2g

6. Garden Patch Cupcakes with Edible Flowers

Indulge in the beauty of spring with these delightful Garden Patch Cupcakes with Edible Flowers. Perfect for celebrations or an elegant afternoon tea, these sweet treats bring a touch of nature to your dessert table.

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 cupcakes

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
Assorted edible flowers (such as pansies, violets, or nasturtiums)
1 cup buttercream frosting (store-bought or homemade)
Green food coloring (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the milk and vanilla extract until well combined.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Divide the batter evenly 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 cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost the cupcakes with buttercream frosting. If desired, mix in a few drops of green food coloring to create a vibrant grass-like effect.
Decorate the top of each cupcake with edible flowers, arranging them to resemble a blooming garden.

Tips:

For an extra flavor punch, consider adding lemon zest or almond extract to the batter.
Use fresh, organic edible flowers to ensure they are safe for consumption and enhance the visual appeal of your cupcakes.
For a themed touch, dust the cupcakes gently with powdered sugar for a snowy garden look!

Nutrition Facts:

Serving Size: 1 cupcake
Calories: 190
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 120mg
Total Carbohydrates: 28g
Dietary Fiber: 0g
Sugars: 15g
Protein: 2g

7. Marshmallow Peep Nest Cupcakes

Marshmallow Peep Nest Cupcakes are the perfect sweet treat to celebrate Easter. These delightful cupcakes are topped with fluffy frosting and adorable Marshmallow Peeps, making them a fun and festive addition to your holiday festivities.

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 12 cupcakes

Ingredients:

1 box of chocolate cake mix
3 large eggs
1 cup of water
1/2 cup of vegetable oil
2 cups of vanilla frosting
Green food coloring (optional)
12 Marshmallow Peeps (bunnies or chicks)
1 cup of shredded coconut (for "nest" effect)
Chocolate shavings or mini chocolate eggs (for decoration, optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined and smooth.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. If desired, mix green food coloring into the vanilla frosting to create a grass-like effect.
Once fully cooled, generously frost each cupcake with the colored frosting using a spatula or piping bag.
Sprinkle the top of each cupcake with shredded coconut to create the appearance of nests.
Place a Marshmallow Peep on top of each cupcake to finish the festive design.
For an extra touch, add chocolate shavings or mini chocolate eggs around the Peep for added decoration.

Tips:
To enhance the flavor, consider adding a teaspoon of vanilla extract to the cupcake batter. For added texture, you can substitute some of the cupcake batter with chopped nuts or chocolate chips.

Nutrition Facts:

Calories: 250 per cupcake
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 180mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 20g
Protein: 2g

8. Rainbow Egg Basket Cupcakes

Looking to add some color and fun to your Easter celebration? These Rainbow Egg Basket Cupcakes are a delightful treat that combines a rich vanilla cupcake with vibrant swirls of buttercream and sweet candy eggs. Perfect for kids and adults alike, they are sure to brighten up your dessert table!

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup milk
4 cups powdered sugar
1 cup unsalted butter, softened
2 tsp vanilla extract
4-6 tbsp heavy cream
Food coloring (red, blue, yellow, green)
Mini chocolate eggs or jelly beans for decoration
Edible grass (optional)

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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in 2 tsp of vanilla extract.
Gradually mix in the dry ingredients and ½ cup of milk until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, prepare the buttercream frosting. In a mixing bowl, beat 1 cup of softened butter until creamy.
Gradually add 4 cups of powdered sugar, and mix until combined. Add 2 tsp of vanilla extract and 4-6 tbsp of heavy cream to achieve desired consistency.
Divide the frosting into 4 bowls. Add a few drops of different food coloring into each bowl to create vibrant colors.
Using a piping bag with a basket-weave tip, frost each cupcake to resemble a basket.
Sprinkle edible grass on top (if desired), and complete your cupcakes by placing mini chocolate eggs or jelly beans in each basket.

Tips:
For a burst of flavor, consider adding citrus zest to your frosting. You can also experiment with different flavored extracts like almond or lemon to enhance the taste. For added fun, try mixing in some sprinkles into the batter for extra color and texture.

Nutrition Facts:

Calories: 320 per cupcake
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 180mg
Total Carbohydrates: 45g
Dietary Fiber: 0g
Sugars: 30g
Protein: 3g

9. Lemonade Zest Spring Cupcakes

Spring is here, and what better way to celebrate than with these delightful Lemonade Zest Spring Cupcakes? Bursting with refreshing lemon flavor and topped with a zesty frosting, these cupcakes are the perfect treat for Easter gatherings or any sunny day.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup buttermilk
½ cup fresh lemon juice
Zest of 1 large lemon
1 ½ cups powdered sugar
2 tbsp fresh lemon juice (for frosting)
1 tbsp lemon zest (for frosting)

Instructions:

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully incorporated.
Add the buttermilk, fresh lemon juice, and lemon zest to the wet mixture and blend well.
Gradually mix in the dry ingredients until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat together the powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy.
Once the cupcakes have cooled completely, frost each cupcake with the lemon frosting.

Tips:
For an extra burst of flavor, consider adding a few drops of lemon extract to the cupcake batter. Top your frosted cupcakes with lemon slices or edible flowers for a beautiful spring presentation.

Nutrition Facts:

Calories: 230 per cupcake
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 150mg
Total Carbohydrates: 34g
Dietary Fiber: 0g
Sugars: 20g
Protein: 2g

10. Chocolate Bunny Bonanza Cupcakes

Indulge in the festive spirit of Easter with these delightful Chocolate Bunny Bonanza Cupcakes. These luscious cupcakes are topped with creamy frosting and irresistibly cute chocolate bunnies that will surely brighten up your celebrations!

Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes

Ingredients:

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup chocolate frosting (store-bought or homemade)
12 chocolate bunnies (miniature for decoration)
Colorful sprinkles (optional, for decoration)

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well-blended.
Carefully stir in the boiling water until the batter is thin (this will create a moist cupcake).
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes.
Once the cupcakes are completely cool, generously frost each cupcake with the chocolate frosting.
Top each frosted cupcake with a chocolate bunny and sprinkle with colorful sprinkles if desired.

Tips:

For an extra chocolate kick, try adding chocolate chips to the batter before baking.
Enhance the flavor with a splash of espresso in the batter to intensify the chocolate taste.

Nutrition Facts:

Calories: 250 per cupcake
Fat: 12g
Carbohydrates: 35g
Protein: 3g
Sugar: 18g

11. Jelly Bean Bliss Cupcakes

Indulge in the vibrant flavors and delightful colors of Jelly Bean Bliss Cupcakes! These whimsical cupcakes are the perfect treat for any special occasion, especially Easter. Topped with a light frosting and sprinkled with colorful jelly beans, they bring joy to both kids and adults alike.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes (for cooling)
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 cup assorted jelly beans (plus extra for topping)

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs, then add the oil, vanilla extract, and buttermilk. Mix until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in 1 cup of jelly beans, ensuring they are evenly distributed throughout the batter.
Using a scoop or measuring cup, fill each cupcake liner with batter until about 2/3 full.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost the cupcakes with your favorite icing.
Top each cupcake with a few additional jelly beans and serve!

Tips:
To enhance the flavor, consider adding 1 tsp of almond extract for an extra kick! You can also mix in some finely chopped nuts for added texture.

Nutrition Facts:

Calories: 200 per cupcake
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 180mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 15g
Protein: 3g

12. Sunset Blossom Cupcakes

Indulge in the vibrant colors and delightful flavors of Sunset Blossom Cupcakes. These charming treats are perfect for any spring celebration, bringing a touch of warmth and sweetness to your table!

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes (for cooling and decorating)
Total Time: 70 minutes
Servings: 12 cupcakes

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup orange frosting (store-bought or homemade)
Edible flower decorations (like violets or marigolds)
Rainbow sprinkles (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, generously frost each cupcake with orange frosting.
Decorate with edible flowers and sprinkle with rainbow sprinkles if desired.

Tips:

For an extra burst of citrus flavor, add zest from one orange to the cupcake batter.
You can enhance the frosting with a touch of orange extract for a more intense flavor.
Experiment with different edible flowers for unique aesthetics and flavors.

Nutrition Facts: