Easter Cupcakes (3.24.16)

Posted at 12:36 PM, Mar 24, 2016
and last updated 2016-03-24 15:11:24-04
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 1 1/2 sticks (6 ounces) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 cups vanilla frosting
  • Different colored bright food coloring

Preheat the oven to 350 F and position a rack in the middle of the oven.

Line a 12-cup standard muffin tin with cupcake liners.

Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.

Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.

Mix 2-3 tablespoons of vanilla frosting with a few drops of the different food coloring colors. Top cupcakes with different colored frosting. Serve immediately. Decorate as desired.