15 Easter Cupcake Ideas for Spring

Cook Lemon Curd

Make the lemon curd first so it has time to chill. In a medium saucepan over medium-low heat, whisk together 3 egg yolks, 1/3 cup granulated sugar, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest.

Cook, stirring constantly with a rubber spatula or whisk, for about 8-10 minutes until the mixture thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer. Do not let it boil.

Strain and Chill

Remove the saucepan from the heat and immediately stir in 3 tablespoons of cold cubed butter, one piece at a time, until fully melted and incorporated. Pour the curd through a fine mesh strainer into a heatproof bowl to remove any zest or cooked egg bits.

Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours until fully set and cold.

Prep Oven and Pan

While the curd chills, prepare the cupcakes. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt. Set aside.

Cream Butter Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1/2 cup softened butter and 3/4 cup granulated sugar on medium-high speed for 3-4 minutes until pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs Zest

Add 2 large eggs one at a time to the butter mixture, beating well after each addition on medium speed for about 30 seconds each. Add 1 teaspoon vanilla extract and 1 tablespoon lemon zest, and mix until just combined.

Fold in Batter

With the mixer on low speed, add the flour mixture in three additions, alternating with the 1/2 cup whole milk and 2 tablespoons lemon juice (combined), beginning and ending with the flour. Mix just until no dry streaks remain — do not overmix or the cupcakes will be tough.

Bake Cupcakes

Divide the batter evenly among the 12 lined cups, filling each about two-thirds full (roughly 3 tablespoons of batter per cup). Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Do not overbake.

Cool Completely

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire cooling rack. Allow them to cool completely to room temperature, about 30 minutes, before filling or frosting.

Warm cupcakes will melt the frosting.

Fill with Curd

Once the cupcakes are completely cool, use a cupcake corer or small melon baller to remove a cylinder of cake from the center of each cupcake, going about 3/4 of the way down but not through the bottom. Reserve the removed cake pieces.

Spoon or pipe about 1 teaspoon of the chilled lemon curd into each cavity. Replace the top of the removed cake piece (trim it if needed) to seal the filling.

Make Buttercream

Make the robin egg blue buttercream frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened butter on medium speed for 2 minutes until smooth and creamy.

Gradually add 3 cups sifted powdered sugar, 1/2 cup at a time, mixing on low speed after each addition. Add 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.

Increase speed to medium-high and beat for 3 minutes until light and fluffy.

Color the Frosting

Add sky blue gel food coloring to the buttercream, a tiny amount at a time (start with a toothpick dip), and mix until you reach a soft robin egg blue color — a light, slightly teal blue. Adjust with a small touch of teal-blue gel if needed to achieve the characteristic robin egg shade.

Mix until the color is completely uniform with no streaks.

Pipe the Frosting

Transfer the blue buttercream to a piping bag fitted with a large 1M star tip or 2D closed star tip. Pipe a generous swirl of frosting onto each filled cupcake, starting from the outer edge and spiraling inward and upward to create a tall, elegant nest-like mound.

Add Speckle Effect

To create the speckled robin egg effect on the frosting, mix 1 teaspoon cocoa powder with 1 teaspoon water in a small bowl to make a thin dark paint. Dip a small pastry brush or clean food-safe toothbrush into the mixture, then flick the bristles with your thumb over the frosted cupcakes from about 6 inches away to create fine brown speckles.

Work over a covered surface to contain the splatter.

Decorate and Serve

Place 1-3 Cadbury Mini Eggs or speckled chocolate robin eggs on top of each frosted and speckled cupcake, nestling them gently into the frosting swirl to resemble a bird’s nest cradling eggs. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Bring to room temperature for 20 minutes before serving for the best flavor and texture.

Prep Oven and Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Allow your eggs, yogurt, and cream cheese to come to room temperature if you haven’t already — this ensures a smooth batter and frosting.

Grate the Carrots

Peel and finely grate 3 medium carrots using the fine side of a box grater or a food processor fitted with a grating attachment. You need 1 1/2 cups of grated carrot.

Place the grated carrot on a paper towel and gently press to remove excess moisture. Set aside.

Combine Dry Ingredients

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger until evenly combined. Set aside.

Mix Wet Ingredients

In a separate medium bowl, whisk together 2/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 large eggs, 1/2 cup vegetable oil, 1/4 cup plain whole-milk yogurt, and 1 teaspoon vanilla extract until the mixture is smooth and well combined, about 1 minute.

Fold Batter Together

Pour the wet ingredient mixture into the bowl of dry ingredients. Using a rubber spatula, fold gently until just combined — do not overmix.

Fold in the 1 1/2 cups grated carrots and, if using, 1/2 cup chopped walnuts or pecans. The batter will be thick.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake in the preheated 350°F oven for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.

Do not overbake.

Cool the Cupcakes

Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire cooling rack and allow them to cool completely, about 30 minutes.

The cupcakes must be fully cooled before frosting or the cream cheese frosting will melt.

Beat Cream Cheese Butter

While the cupcakes cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter on medium-high speed for 2 to 3 minutes until very smooth, light, and fluffy.

Scrape down the sides of the bowl as needed.

Finish the Frosting

Reduce the mixer speed to low and gradually add 2 1/2 cups sifted powdered sugar, a little at a time, to avoid a sugar cloud. Once incorporated, add 1 teaspoon vanilla extract, 1 tablespoon heavy cream, and a pinch of salt.

Increase speed to medium-high and beat for an additional 2 minutes until the frosting is smooth, fluffy, and pipeable. If it seems too soft, refrigerate for 15 minutes before piping.

Frost and Garnish

Transfer the cream cheese frosting to a piping bag fitted with a large star tip. Pipe generous swirls of frosting onto each fully cooled cupcake.

Alternatively, use an offset spatula to spread the frosting in a thick, rustic layer. Garnish each cupcake with a sprinkle of chopped walnuts or pecans and a light dusting of ground cinnamon.

Chill and Serve

For best results and to allow the frosting to set, refrigerate the frosted cupcakes for at least 1 hour before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Allow cupcakes to sit at room temperature for 15 minutes before serving for the best flavor and texture.

Infuse Lavender Milk

Infuse the milk with lavender: In a small saucepan over medium-low heat, combine 1/2 cup whole milk and 2 tablespoons dried culinary lavender buds. Heat until the milk just begins to steam and small bubbles form around the edges, about 3-4 minutes — do not boil.

Remove from heat, cover, and allow the lavender to steep for 30 minutes. After steeping, strain through a fine mesh strainer, pressing the buds gently to extract maximum flavor.

Discard the buds and set the infused milk aside to cool completely.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper cupcake liners and set aside.

Combine Dry Ingredients

In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until well combined. Set aside.

Cream Butter and Sugar

In a large bowl using a stand mixer or hand electric mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Honey

With the mixer on medium speed, add the 2 eggs one at a time, beating well for about 30 seconds after each addition. Add 3 tablespoons honey and 1 teaspoon vanilla extract and mix until fully incorporated, about 30 seconds more.

The batter may look slightly curdled at this stage — that is normal.

Fold in Flour and Milk

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the cooled lavender-infused milk in two additions (flour, milk, flour, milk, flour), beginning and ending with the flour mixture.

Mix just until each addition is incorporated — do not overmix. Finish folding the batter gently with a rubber spatula to ensure everything is evenly combined and smooth.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake in the preheated oven at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Do not overbake.

Cool Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire cooling rack and let them cool completely to room temperature, at least 30 minutes, before frosting.

Frosting warm cupcakes will melt the buttercream.

Make Honey Buttercream

Make the honey buttercream: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter on medium-high speed for 3 minutes until very pale and fluffy. Reduce speed to low and gradually add 3 cups sifted powdered sugar, one cup at a time, mixing well between each addition.

Add 3 tablespoons honey, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, and a pinch of sea salt. Increase speed to medium-high and beat for 2-3 minutes until the buttercream is light, silky, and spreadable.

If desired, add a small amount of purple or violet gel food coloring and mix to achieve a soft lavender hue.

Cut Butterfly Wings

Create the butterfly wings: Using a sharp paring knife or small serrated knife, cut a shallow circle from the top of each cooled cupcake, about 1 inch in diameter and 1/2 inch deep. Set the removed cake plugs aside.

Cut each plug in half to create two semicircular wing pieces.

Pipe and Assemble Wings

Transfer the honey buttercream to a piping bag fitted with a large star tip (1M or 2D). Pipe a generous swirl of buttercream into the cavity of each cupcake and slightly above the top, forming a rounded mound.

Gently press the two semicircular cake wing pieces into the frosting at a slight upward angle on either side of the center, resembling open butterfly wings.

Decorate and Serve

Decorate each butterfly cupcake: Lightly dust the wings with edible gold or silver luster dust for a shimmering effect. Sprinkle a few dried culinary lavender buds over the frosting for color and fragrance.

Press two thin pretzel sticks or candy-coated chocolate sticks gently into the top center of the frosting to serve as butterfly antennae. Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Bring to room temperature before serving.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.

Allow your butter, eggs, milk, and sour cream to come to room temperature if you haven’t already — this ensures a smooth, even batter.

Combine Dry Ingredients

In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup malted milk powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until evenly combined. Set the dry ingredient mixture aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 4 minutes, until the mixture is pale, light, and very fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add the 2 large eggs one at a time, beating well after each addition and scraping down the bowl between additions. Add 1 teaspoon vanilla extract and mix until just combined.

The mixture may look slightly curdled — this is normal.

Combine Batter

In a small measuring cup or bowl, stir together the 1/2 cup whole milk and 1/4 cup sour cream until combined. With the mixer on low speed, alternately add the dry flour mixture and the milk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients (dry, wet, dry, wet, dry).

Mix just until each addition is incorporated — do not overmix. Finish folding by hand with a rubber spatula to ensure the batter is smooth and no streaks of flour remain.

Fill Cupcake Liners

Using a large cookie scoop or two spoons, divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Tap the pan gently on the counter once or twice to release any air bubbles.

Bake and Cool

Bake in the preheated 350°F oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched. Do not overbake.

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, about 30 minutes.

Start the Frosting

While the cupcakes cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium-high speed for 3 minutes until very creamy and pale.

Add 1/2 cup malted milk powder and beat for another 1 minute until fully incorporated.

Finish the Frosting

Reduce the mixer speed to low and gradually add 3 cups sifted powdered sugar, about 1/2 cup at a time, mixing until incorporated after each addition. Add 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.

Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is very light, fluffy, and smooth. If the frosting is too thick, add an additional tablespoon of cream; if too thin, add a few tablespoons of powdered sugar.

Pipe the Frosting

Transfer the frosting to a piping bag fitted with a large star tip (such as a 1M or 2D). Once the cupcakes are completely cool, pipe generous swirls of malted milk frosting onto each cupcake, starting at the outer edge and working inward and upward to create a tall, elegant swirl.

Decorate and Serve

To create the speckled effect, scatter 2 tablespoons of chocolate sprinkles over the frosted cupcakes. Press about 1 to 2 teaspoons of roughly crushed malted milk ball candies onto the sides and top of each frosted cupcake.

Finish each cupcake by placing one whole malted milk ball candy on the very top of the frosting swirl as a garnish. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Allow your butter, eggs, and milk to come to room temperature if you haven’t already — this ensures a smooth, even batter.

Crush Strawberries

Place the freeze-dried strawberries into a food processor and pulse until they become a fine powder. Alternatively, seal them in a zip-lock bag and crush with a rolling pin.

Measure out 1/2 cup for the batter and 3 tablespoons for the frosting, and set both portions aside separately.

Mix Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 cup of the crushed freeze-dried strawberry powder. Whisk until evenly combined and set aside.

Cream Butter Sugar

In a large bowl using a stand mixer or hand mixer, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs Zest

Add the 2 eggs one at a time to the butter-sugar mixture, beating well after each addition on medium speed for about 30 seconds per egg. Add 1 tablespoon lemon zest and mix briefly to combine.

The mixture may look slightly curdled — that is normal.

Combine Batter

With the mixer on low speed, add the flour mixture in three additions, alternating with the 1/2 cup whole milk and 1/3 cup fresh lemon juice combined (add flour first, then half the liquid, flour again, remaining liquid, then final flour). Mix just until each addition is incorporated — do not overmix.

The batter should be smooth and slightly thick.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake in the preheated oven at 350°F for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Cool Cupcakes

Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire cooling rack and allow them to cool completely, about 30 minutes, before frosting.

Do not frost warm cupcakes as the buttercream will melt.

Start Buttercream

To make the strawberry lemonade buttercream, beat 1 cup softened unsalted butter in a large bowl with a mixer on medium-high speed for 3 minutes until pale and creamy. Reduce speed to low and gradually add 3 1/2 cups sifted powdered sugar, 1/2 cup at a time, mixing well after each addition.

Finish Buttercream

Add 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 tablespoons freeze-dried strawberry powder, 2 tablespoons heavy cream, and a pinch of salt to the buttercream. Beat on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and a natural pink-peach color from the strawberry powder.

Add 2 to 3 drops of yellow food coloring gel and mix until you achieve a sunny yellow hue reminiscent of lemonade. Adjust consistency with additional cream (1 teaspoon at a time) if needed.

Pipe Frosting

Fit a piping bag with a 1M star tip or a large round tip. Fill the bag with the yellow buttercream.

Pipe a generous mound of frosting onto each cooled cupcake using a circular motion, building up a rounded dome shape to resemble a fluffy baby chick body. Immediately sprinkle yellow sanding sugar over the frosted surface while the buttercream is still fresh so it adheres well.

Decorate Chicks

Decorate each cupcake to look like a baby chick: gently press 2 candy eyes into the upper portion of the frosting mound. Place 1 small orange candy (such as an orange M&M or orange candy-coated chocolate) just below the eyes to form the beak.

Arrange 2 small orange candies at the base front of the cupcake to resemble feet. If using Peeps or pom-pom candy chicks, nestle one on top of the frosting as a finishing touch.

Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line 4 cups of a standard muffin tin with paper cupcake liners and set aside.

Make sure your butter, egg, and milk are at room temperature before beginning for the best batter texture.

Mix Dry Ingredients

In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/8 teaspoon fine salt. Set the dry ingredient mixture aside.

Cream Butter Sugar

In a large mixing bowl, use an electric hand mixer on medium-high speed to beat 1/4 cup softened unsalted butter and 1/2 cup granulated sugar together for about 2 minutes, until the mixture is pale, light, and fluffy.

Add Egg Vanilla

Add 1 large egg and 1/2 teaspoon vanilla extract to the butter-sugar mixture. Beat on medium speed for 1 minute until fully incorporated and smooth, scraping down the sides of the bowl with a rubber spatula as needed.

Combine Batter

With the mixer on low speed, add half of the flour mixture to the wet ingredients and mix just until combined. Pour in 1/4 cup whole milk and mix briefly, then add the remaining flour mixture.

Mix on low speed until just combined — do not overmix or the cupcakes will be tough. A few small lumps are fine.

Fill and Bake

Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, until the tops are lightly golden and a toothpick inserted into the center of a cupcake comes out clean.

Begin checking at the 20-minute mark.

Cool Cupcakes

Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer the cupcakes to a wire cooling rack and let them cool completely to room temperature, about 20 to 25 minutes.

Do not frost warm cupcakes — the frosting will melt.

Color the Coconut

While the cupcakes cool, make the green coconut nests. Place 1 cup sweetened shredded coconut in a small zip-top bag.

Add 3 to 4 drops of green liquid food coloring (or a small amount of green gel coloring). Seal the bag and shake and massage vigorously for 1 to 2 minutes until the coconut is evenly coated in green.

Open the bag and spread the coconut on a plate to air dry for 5 minutes. Set aside.

Make Green Frosting

To make the vanilla buttercream frosting, beat 1/2 cup softened unsalted butter in a large bowl with an electric mixer on medium-high speed for 2 minutes until smooth and creamy. Reduce to low speed and gradually add 1 1/2 cups sifted powdered sugar, mixing until incorporated.

Add 2 tablespoons heavy cream and 1/2 teaspoon vanilla extract. Increase to medium-high speed and beat for 2 minutes until light and fluffy.

Add 2 to 3 drops of green gel food coloring and mix until you reach a uniform light green color.

Frost the Cupcakes

Transfer the green buttercream into a piping bag fitted with a large star tip (such as Wilton 1M). Starting from the outer edge of each cooled cupcake, pipe a swirl of frosting toward the center, building a slight mound in the middle to help hold the coconut nest in place.

Add Coconut Nest

Immediately press a generous pinch of the green-tinted coconut onto the top of each frosted cupcake, gently shaping it into a ring or nest shape with your fingers, leaving a slight indentation in the center. The frosting will act as glue to hold the coconut in place.

Add Easter Eggs

Nestle 3 small candy-coated chocolate Easter eggs into the center of each coconut nest. Press them gently so they sit securely.

Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with cupcake liners and set aside.

Allow your butter, eggs, milk, and sour cream to come to room temperature if you haven’t already — this ensures a smooth, even batter.

Mix Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar on medium-high speed for 3 to 4 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

Add the 2 large eggs one at a time to the butter-sugar mixture, beating well on medium speed for about 30 seconds after each addition. Add the scraped seeds from 1 vanilla bean (or 2 teaspoons vanilla bean paste) and mix until fully incorporated.

The mixture may look slightly curdled — that is normal.

Combine Batter

With the mixer on low speed, add the flour mixture in three additions, alternating with the combined 1/2 cup (120ml) whole milk and 1/4 cup (60ml) sour cream in two additions (flour, milk mixture, flour, milk mixture, flour). Begin and end with the flour mixture.

Mix just until each addition is incorporated — do not overmix. Finish folding with a rubber spatula to ensure no dry streaks remain at the bottom of the bowl.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake at 350°F (175°C) for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Do not overbake.

Cool Cupcakes

Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack and allow them to cool completely to room temperature, approximately 30 minutes.

Do not frost warm cupcakes.

Make Buttercream

While the cupcakes cool, prepare the vanilla bean buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (226g) softened unsalted butter on medium-high speed for 3 minutes until very pale and creamy.

Reduce speed to low and gradually add 3 1/2 cups (420g) sifted powdered sugar, mixing until incorporated. Add the scraped seeds from 1 vanilla bean (or 2 teaspoons vanilla bean paste), 1/4 teaspoon fine sea salt, and 3 tablespoons heavy cream.

Increase speed to medium-high and beat for 3 to 4 minutes until the buttercream is very light, fluffy, and smooth. Add the remaining tablespoon of heavy cream if needed to reach a pipeable consistency.

Color the Buttercream

Divide the finished buttercream evenly among 3 small bowls. Using a toothpick, add a small amount of soft pink gel food coloring to the first bowl, soft lavender gel food coloring to the second bowl, and soft sky blue gel food coloring to the third bowl.

Stir each bowl thoroughly until the color is fully and evenly blended. Aim for soft, pastel shades — start with a tiny amount of color and add more gradually until you reach the desired pastel hue.

Fill Piping Bag

To create the ombre piping effect, fit a large 16-inch piping bag with a Wilton 1M or 2D star tip. Using an offset spatula, spread a stripe of pink buttercream along one side of the interior of the piping bag, then add a stripe of lavender next to it, and a stripe of sky blue on the remaining side.

Carefully spoon any remaining buttercream of each color into the bag in their respective sections. Twist the top of the bag closed.

When you pipe, all three colors will emerge simultaneously, creating a natural pastel ombre swirl.

Frost and Decorate

Pipe a generous swirl of the ombre buttercream onto each completely cooled cupcake, starting from the outer edge and spiraling inward and upward to a peak. Apply consistent, even pressure to the piping bag for a uniform swirl.

Immediately garnish each frosted cupcake with pastel sprinkles or pearl sugar while the buttercream is still fresh. Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days (bring to room temperature before serving).

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Remove the butter, eggs, and milk from the refrigerator at least 30 minutes ahead so all ingredients come to room temperature — this ensures a smooth, evenly mixed batter.

Combine Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until evenly combined. Set aside.

In a small bowl, toss the 1 cup fresh blueberries with 1 tablespoon of all-purpose flour until lightly coated. This prevents the blueberries from sinking to the bottom of the cupcakes during baking.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.

Add Eggs and Lemon

With the mixer on medium speed, add the 2 eggs one at a time, beating well after each addition for about 30 seconds each. Add 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract.

Mix on medium speed for 30 seconds until fully incorporated. The mixture may look slightly curdled — this is normal.

Fold in Batter

Reduce the mixer to low speed. Add the flour mixture in three additions, alternating with the 1/2 cup whole milk in two additions (flour, milk, flour, milk, flour).

Begin and end with the flour mixture. Mix only until just combined after each addition — do not overmix or the cupcakes will become dense.

Gently fold in the flour-coated blueberries by hand using a rubber spatula.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake in the preheated 350°F oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.

Do not overbake.

Cool Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 5 minutes. Then transfer the cupcakes to a wire cooling rack and let them cool completely to room temperature, about 30 minutes.

Do not frost warm cupcakes — the buttercream will melt and slide off.

Make Buttercream

While the cupcakes cool, make the lemon buttercream. Beat 1 cup softened unsalted butter in the stand mixer on medium-high speed for 3 minutes until very pale and creamy.

Reduce to low speed and gradually add 3 cups sifted powdered sugar, one cup at a time, mixing until incorporated before adding the next. Add 2 tablespoons fresh lemon juice, 1 tablespoon heavy cream, 1 teaspoon lemon zest, 1/4 teaspoon vanilla extract, and a pinch of salt.

Increase speed to medium-high and beat for 2-3 minutes until the buttercream is light and fluffy. If it is too thick, add a little more cream; if too thin, add a bit more powdered sugar.

Color the Buttercream

To create a flower effect, divide the buttercream into 2-3 portions if using colors. Tint one portion pale yellow and another soft purple or lavender using gel food coloring, mixing thoroughly.

Leave one portion white if desired. To create a multi-toned swirl, use a spatula to stripe two or three colors side by side along the inside of a piping bag fitted with a large 1M or 2D star tip.

This creates a beautiful ombre or multi-petal flower effect when piped.

Pipe Flower Design

To pipe the flower design, hold the piping bag perpendicular to and about 1/2 inch above the center of a cooled cupcake. Apply steady pressure and pipe a small dot of frosting in the very center.

Then, starting from just outside that center dot, pipe petals by pressing and pulling outward in a circular motion around the center, overlapping slightly, to form a full rosette or open flower shape. Repeat for all 12 cupcakes.

Garnish and Serve

Decorate each frosted cupcake by placing 1 fresh blueberry in the center of the flower to mimic a flower’s stamen. Add a small curl of lemon zest or a thin wedge of candied lemon alongside the blueberry.

Finish with edible flower petals or small sugar flower decorations around the frosting for an elegant, garden-inspired presentation. Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days (bring to room temperature before serving).

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Mix Dry Ingredients

In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Whisk briefly to combine and set aside.

Cream Butter and Sugar

In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar together with an electric mixer on medium-high speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

Add 2 eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in 1 teaspoon vanilla extract until fully incorporated.

Combine Batter

With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the 3/4 cup buttermilk (beginning and ending with the dry ingredients). Mix just until each addition is incorporated — do not overmix.

Gently stir in the 1/2 cup hot coffee or hot water until the batter is smooth. The batter will be thin.

Fill and Bake

Divide the batter evenly among the 12 lined cups, filling each about 2/3 full (roughly 3 tablespoons of batter per cup). Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Do not overbake.

Cool Cupcakes

Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer the cupcakes to a wire cooling rack and allow them to cool completely, about 30 minutes.

Do not frost until fully cooled.

Make Buttercream

While the cupcakes cool, make the chocolate buttercream. Beat 1 cup softened butter in a large bowl with an electric mixer on medium speed for 2 minutes until creamy.

Add the sifted 3 cups powdered sugar and 1/3 cup cocoa powder in two additions, mixing on low after each to prevent a sugar cloud. Add 3 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt.

Increase speed to medium-high and beat for 3 minutes until light and fluffy. If the frosting is too thick, add an extra teaspoon of cream.

Shape Bunny Ears

Prepare the bunny ears: Using kitchen scissors, cut each large marshmallow diagonally from one corner to the opposite corner to create two ear-shaped pieces (you will get 24 ear pieces total from 12 marshmallows). The sticky cut side will be the inner ear.

Working quickly, press the sticky cut side of each marshmallow ear into a small pile of pink sanding sugar so it is fully coated in pink. Set the ears aside on a piece of parchment paper.

Finish Ears

Melt 1/4 cup white chocolate chips or candy melts in a small microwave-safe bowl in 20-second intervals, stirring between each, until fully smooth. Use a toothpick or small spoon to dip the rounded (uncut) bottom edge of each marshmallow ear into the white chocolate to give it a clean base.

This also helps the ears stand upright in the frosting. Let the white chocolate set for 5 minutes.

Frost Cupcakes

Transfer the chocolate buttercream into a piping bag fitted with a 1M or 2D star tip. Pipe a generous swirl of frosting onto each cooled cupcake, starting from the outer edge and spiraling inward to create a tall dome.

Alternatively, use an offset spatula to spread a thick layer of frosting.

Assemble Bunny Faces

Decorate each cupcake to create a bunny face: Press 2 marshmallow ears (pink side facing forward) into the top back portion of the frosting, angling them slightly apart. Place 2 mini chocolate chips as eyes in the center of the frosting, pointed side down.

Press 1 pink M&M below the eyes as the nose. If desired, gently press a few white nonpareil sprinkles or a pinch of shredded coconut around the face area for a fluffy fur effect.

Repeat for all 12 cupcakes.

Serve or Store

Serve immediately or store the finished cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature for 20 minutes before serving for the best texture and flavor.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Make sure your butter, eggs, and milk are all at room temperature before beginning — this ensures a smooth, evenly textured batter.

Grind and Mix Dry

Place 1/2 cup of raw pistachios in a food processor or spice grinder and pulse until you achieve a fine, sand-like meal. Be careful not to over-process or you will create pistachio butter.

Set aside. In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and sea salt until evenly combined.

Set the dry mixture aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat the softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and very fluffy. Scrape down the sides of the bowl with a rubber spatula halfway through.

Add Eggs and Flavorings

With the mixer running on medium speed, add the eggs one at a time, beating for 30 seconds after each addition and scraping down the bowl as needed. Add the rosewater and vanilla extract and mix for another 20 seconds until incorporated.

If using green food coloring, add 2 to 3 drops now and mix briefly.

Combine Batter

Reduce the mixer to low speed. Add the flour mixture in three equal additions, alternating with the milk in two additions, beginning and ending with the flour (flour → milk → flour → milk → flour).

Mix just until each addition is incorporated — do not overmix. The batter should be smooth, thick, and creamy.

A few small streaks of flour are fine; they will incorporate with the final fold.

Fill Cupcake Liners

Remove the bowl from the mixer and use a rubber spatula to give the batter a final gentle fold from the bottom up to ensure everything is evenly combined. Divide the batter evenly among the 12 lined cups, filling each about two-thirds full (roughly 3 tablespoons of batter per cup).

Tap the tin gently on the counter twice to release any large air bubbles.

Bake Cupcakes

Bake in the preheated 350°F (175°C) oven for 20 to 22 minutes, until the tops are set and lightly golden, and a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs. Do not overbake.

Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack.

Cool Completely

Transfer the cupcakes to a wire cooling rack and allow them to cool completely to room temperature, at least 30 minutes. Do not frost warm cupcakes — the buttercream will melt and slide off.

While the cupcakes cool, prepare the rosewater buttercream.

Make Buttercream Base

In the clean bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 3 minutes until it is very pale and creamy. Reduce the speed to low and gradually add the sifted powdered sugar, one cup at a time, mixing until incorporated before adding the next.

Once all the sugar is added, increase the speed to medium and beat for 2 minutes.

Finish Buttercream

Add the rosewater, heavy cream, sea salt, and 1 to 2 drops of pink food coloring to the buttercream. Beat on medium-high speed for an additional 2 to 3 minutes until the frosting is very light, fluffy, and a beautiful soft blush pink.

Taste and adjust rosewater if desired — the flavor should be floral but not overpowering. If the frosting is too thick, add an extra teaspoon of cream; if too thin, add a tablespoon of powdered sugar.

Pipe Frosting

Transfer the rosewater buttercream to a piping bag fitted with a large star tip (1M or 2D). Starting at the outer edge of each cooled cupcake, pipe the frosting in a spiral motion toward the center, finishing with a small peak in the middle.

Apply steady, even pressure for a consistent swirl. Repeat for all 12 cupcakes.

Garnish and Serve

Immediately after piping each cupcake, garnish with a pinch of roughly chopped pistachios, a few dried edible rose petals, and one small fresh edible flower if using. The garnishes adhere best to freshly piped frosting.

Serve at room temperature. Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days — bring to room temperature for 30 minutes before serving.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with pastel cupcake liners.

Allow butter, eggs, and sour cream to come to room temperature if you haven’t already — this ensures a smooth, even batter.

Mix Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt. Set aside.

Cream Butter and Sugar

In a large bowl using a stand mixer or hand mixer, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Extracts

Add 2 large eggs to the butter mixture one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract until fully incorporated.

Combine Batter

With the mixer on low speed, add the flour mixture in three additions, alternating with the 1/3 cup sour cream and 1/4 cup peach nectar (add flour first, then sour cream, then peach nectar, then remaining flour). Mix just until each addition is incorporated — do not overmix.

Gently fold in the 1/2 cup diced peaches using a rubber spatula.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Do not overbake.

Cool Completely

Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack. Allow cupcakes to cool completely, about 30 minutes, before frosting.

Frosting warm cupcakes will cause the buttercream to melt.

Start Buttercream

While cupcakes cool, prepare the Peach Bellini Buttercream. Beat 1 cup softened unsalted butter in a large bowl on medium-high speed for 3 minutes until very pale and creamy.

Reduce speed to low and gradually add 3 1/2 cups sifted powdered sugar, about 1/2 cup at a time, mixing until incorporated after each addition.

Finish Buttercream

Add 3 tablespoons peach schnapps (or peach nectar), 2 tablespoons Prosecco (or sparkling peach juice), 1/4 teaspoon almond extract, and a pinch of salt to the buttercream. Increase speed to medium-high and beat for 2-3 minutes until the frosting is fluffy and smooth.

Add 2-3 drops of peach or orange gel food coloring and mix until evenly tinted to a soft peachy hue.

Frost Cupcakes

Transfer the buttercream to a piping bag fitted with a 1M or 2D star tip. Pipe a swirl of frosting onto each fully cooled cupcake, starting from the outside edge and spiraling inward to create a tall, elegant rosette.

Alternatively, spread frosting with an offset spatula for a rustic look.

Decorate and Serve

Decorate each cupcake immediately after frosting. Place one small sugar Easter egg decoration on top, add a light sprinkle of pastel sprinkles or edible glitter, tuck in a small fresh mint sprig for color, and add a thin peach slice or dried peach chip on the side of the frosting.

Serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Mix Dry Ingredients

In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt until evenly combined. Set aside.

Cream Butter and Sugar

In a large mixing bowl using a stand mixer or hand mixer, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3 minutes until light, pale, and fluffy.

Add Eggs and Vanilla

Add 2 large eggs one at a time to the butter mixture, beating well on medium speed after each addition. Add 2 teaspoons vanilla extract and mix until fully incorporated, about 30 seconds.

Combine Wet and Dry

With the mixer on low speed, add the flour mixture in three additions, alternating with 1/2 cup whole milk in two additions (beginning and ending with the flour). Mix just until each addition is incorporated — do not overmix.

The batter should be smooth and thick.

Fold in Sprinkles

Using a rubber spatula, gently fold 1/2 cup pastel rainbow sprinkles into the batter. Stir as little as possible to avoid the sprinkles bleeding color into the batter.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake in the preheated 350°F oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Cool Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire cooling rack and allow them to cool completely to room temperature, about 30 minutes, before frosting.

Start the Buttercream

While the cupcakes cool, make the buttercream. In a large bowl, beat 1 cup softened unsalted butter on medium-high speed for 3 minutes until pale and creamy.

Reduce the mixer speed to low and gradually add 3 cups sifted powdered sugar, 1/2 cup at a time, mixing until incorporated after each addition.

Finish the Buttercream

Add 2 tablespoons heavy cream, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon fine salt to the buttercream. Increase mixer speed to medium-high and beat for 3 minutes until the frosting is very light, fluffy, and smooth.

If the frosting is too thick, add cream 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time.

Color the Frosting

Divide the buttercream into separate small bowls — one for each pastel color you want to use (pink, lavender, blue, yellow). Add a small amount of pastel food coloring gel to each bowl and stir well until you achieve soft, pastel shades.

Transfer each colored frosting into a separate piping bag fitted with a large star tip, or leave plain white if preferred.

Frost and Decorate

Once the cupcakes are completely cool, pipe a generous swirl of pastel buttercream onto each cupcake using the star tip, starting from the outside edge and spiraling inward and upward. Immediately top each frosted cupcake with a pinch of extra pastel sprinkles.

Serve right away or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.

Allow your butter, eggs, milk, and sour cream to sit at room temperature for at least 30 minutes before beginning — this ensures a smooth, evenly mixed batter.

Sift Dry Ingredients

In a medium mixing bowl, sift together 1 1/2 cups all-purpose flour, 2 tablespoons matcha powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt. Sifting is essential to eliminate matcha clumps and ensure an even green color throughout the cupcakes.

Whisk briefly and set aside.

Cream Butter and Sugar

In a large bowl using a stand mixer or hand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add 2 large eggs one at a time, beating well for about 30 seconds after each addition. Add 1 teaspoon vanilla extract and mix until combined.

The mixture should look smooth and slightly glossy.

Combine Wet and Dry

In a small bowl or measuring cup, whisk together 1/2 cup whole milk and 1/4 cup sour cream until smooth. With the mixer on low speed, alternate adding the dry flour mixture and the milk-sour cream mixture to the butter mixture in three additions: begin and end with the dry ingredients (dry, wet, dry, wet, dry).

Mix just until each addition is incorporated — do not overmix or the cupcakes will be tough.

Fill and Bake

Using a cookie scoop or spoon, divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Tap the muffin tin gently on the counter twice to release any air bubbles.

Bake in the preheated oven at 350°F (175°C) for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Cool Cupcakes Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 5 minutes. Then transfer the cupcakes to a wire cooling rack and let them cool completely, about 30 minutes.

Do not frost warm cupcakes — the frosting will melt and slide off.

Melt White Chocolate

While the cupcakes cool, prepare the white chocolate frosting. Melt 4 oz of good-quality white chocolate in a small heatproof bowl set over a pot of barely simmering water (double boiler method), stirring frequently until smooth.

Remove from heat and let cool to room temperature, about 10 to 15 minutes — it should be fluid but not warm to the touch.

Make White Chocolate Frosting

In a large bowl using a stand mixer or hand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter on medium-high speed for 3 minutes until pale and fluffy. Reduce speed to low and gradually add 2 1/2 cups sifted powdered sugar, mixing until incorporated.

Add the cooled melted white chocolate, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2 to 3 minutes until the frosting is light, creamy, and spreadable.

If the frosting is too thick, add heavy cream one teaspoon at a time.

Pipe the Frosting

Transfer the frosting to a piping bag fitted with a large star tip (such as a 1M or 2D). Starting from the outer edge of each cooled cupcake, pipe frosting in a circular motion working inward and upward to create a tall swirled rosette.

Apply even, steady pressure for consistent results.

Garnish and Serve

To finish, lightly dust each frosted cupcake with a pinch of matcha powder using a fine mesh sifter held about 6 inches above the cupcakes for an even, elegant dusting. Top each cupcake with a few white chocolate shavings or curls.

Serve immediately or store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Bring to room temperature before serving for best flavor and texture.

Prep Oven and Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with tall tulip-style parchment cupcake liners, pressing each liner firmly into the cups so they stand upright and hold their shape during baking.

Combine Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.

In a small bowl or measuring cup, stir together 1/2 cup whole milk, 1/4 cup fresh orange juice, and 2 tablespoons sour cream until combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and large bowl), beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Zest

With the mixer on medium speed, add 2 large eggs one at a time, beating for 30 seconds after each addition. Add 1 teaspoon vanilla extract and 1 tablespoon fresh orange zest, then mix for another 30 seconds until fully incorporated.

Fold in Flour

Reduce the mixer to low speed. Add the flour mixture in three additions, alternating with the milk-orange juice mixture in two additions (flour, milk, flour, milk, flour), beginning and ending with the flour.

Mix just until each addition is incorporated — do not overmix. Use a rubber spatula to fold the batter a few times to ensure no streaks remain at the bottom of the bowl.

Fill and Bake

Using a large cookie scoop or spoon, divide the batter evenly among the 12 prepared tulip liners, filling each about two-thirds full (approximately 3 tablespoons of batter per cup). Bake at 350°F for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back lightly when touched.

Cool Cupcakes Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire cooling rack and let them cool completely for at least 30 minutes before frosting.

Do not frost warm cupcakes, as the buttercream will melt.

Make Candy Decorations

While the cupcakes cool, make the tulip candy decorations. Line a small cookie sheet with parchment paper.

Melt 12 orange candy melts and 24 green candy melts separately in microwave-safe bowls in 20-second intervals, stirring between each interval, until fully smooth. Using a spoon or small piping bag, form small orange petal shapes (about 1 inch wide) on the parchment for the tulip blooms and thin green leaf/stem shapes for the foliage.

Sprinkle with orange and green sanding sugar while still wet. Allow to set at room temperature for 15 minutes or refrigerate for 5 minutes until fully hardened.

Make Orange Buttercream

To make the orange dreamsicle buttercream, beat 1 cup softened unsalted butter in the stand mixer on medium-high speed for 3 minutes until very pale and creamy. Reduce speed to low and gradually add 3 cups sifted powdered sugar, 1 cup at a time, mixing well after each addition.

Add 2 tablespoons heavy cream, 1 tablespoon fresh orange juice, 1 teaspoon vanilla extract, 1 teaspoon orange zest, and 1/4 teaspoon orange extract. Increase speed to medium-high and beat for 2 to 3 minutes until light and fluffy.

Add orange gel food coloring a little at a time, mixing until you achieve a soft creamsicle orange hue.

Pipe Frosting Swirls

Transfer the orange buttercream into a piping bag fitted with a large open star tip (1M or 2D). Starting at the outer edge of each cooled cupcake, pipe a tall swirl of frosting in a circular motion, building upward toward the center to create a classic high-domed tulip cupcake silhouette.

Apply steady, even pressure and lift the tip straight up at the end to create a point.

Decorate and Serve

Decorate each frosted cupcake immediately by gently pressing one orange candy melt tulip petal shape into the top of the frosting swirl and two green leaf shapes at the base of the bloom to mimic a tulip flower. Lightly dust the tops with a pinch of orange sanding sugar for a sparkling dreamsicle finish.

Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Allow refrigerated cupcakes to come to room temperature for 30 minutes before serving.

Flatten the Champagne

Allow the champagne or prosecco to go flat by pouring 3/4 cup into a glass or small bowl and letting it sit uncovered at room temperature for at least 30 minutes before you begin. This prevents excess bubbling in the batter and frosting.

Preheat and Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

Bring your butter, eggs, and milk to room temperature if you have not already done so.

Combine Dry Ingredients

In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until evenly combined. Set the dry ingredient mixture aside.

Cream Butter and Sugar

In a large mixing bowl using a stand mixer or hand mixer on medium-high speed, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together for 3-4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

Add 2 large eggs to the butter mixture one at a time, beating well on medium speed after each addition until fully incorporated. Mix in 1 teaspoon pure vanilla extract.

The mixture should look smooth and creamy.

Alternate Wet and Dry

With the mixer on low speed, add the dry flour mixture in three additions, alternating with the combined 1/2 cup flat champagne and 1/4 cup whole milk (added in two additions). Begin and end with the flour mixture.

Mix just until each addition is incorporated — do not overmix.

Fold in Raspberries

Using a rubber spatula, gently fold in 1/2 cup of fresh gently crushed raspberries until just distributed throughout the batter. The raspberries will streak the batter with beautiful pink swirls.

Fill and Bake

Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake in the preheated 350°F oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are lightly golden and spring back when gently touched.

Cool Cupcakes Completely

Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire cooling rack and allow them to cool completely, about 25-30 minutes. Do not frost warm cupcakes, as the buttercream will melt.

Start the Buttercream

While the cupcakes cool, make the champagne buttercream. In a large bowl, beat 1 cup softened unsalted butter on medium-high speed for 2 minutes until very pale and creamy.

Add the sifted powdered sugar one cup at a time, beating on low after each addition to avoid a sugar cloud.

Finish the Buttercream

Add 3 tablespoons flat champagne, 1 teaspoon vanilla extract, 1 pinch of fine sea salt, and 2 tablespoons seedless raspberry jam to the buttercream. Beat on medium-high speed for 2-3 minutes until the frosting is fluffy, smooth, and spreadable.

If desired, add 1-2 drops of pink or red gel food coloring and beat until evenly tinted.

Pipe the Frosting

Transfer the buttercream to a piping bag fitted with a large star tip (1M). Pipe generous swirls of frosting onto each fully cooled cupcake, starting from the outer edge and spiraling inward and upward to a peak.

Alternatively, spread frosting with a small offset spatula.

Garnish and Serve

Garnish each cupcake with one fresh raspberry placed on top of the frosting swirl, a small sprig of fresh mint, and a pinch of edible gold or silver sprinkles for a festive brunch presentation. Serve immediately or refrigerate until ready to serve.