These adorable Easter cupcakes are the highlight of any post egg hunt activities! Soft, fluffy malt cake topped with a creamy vanilla frosting, they are everything you could want this Spring.
Easter is a holiday that’s come to be a lot more fun in the past few years since my daughter’s birth as it falls around her birth date. This year it is a little later, but we are still really excited for it. I’ve been wanting to make a malt cupcake forever and knew these Easter cupcakes were the perfect opportunity to make them. These taste just like having a malted milkshake in cupcake form.
I’ve made a few different malt recipes like these malted chocolate chip oatmeal cookies which uses a barley malt syrup and this malt cake which uses a regular malt milk powder, but these Easter cupcakes use Ovaltine and I think they are my favorite for a very malty flavor that is easy to recognize and fills you with alllllll the nostalgia. Paired with the vanilla frosting, it is just so good.
And the bunnies are from Ghiradelli, but you can use any that you find. I just so happen to be in love with their caramel chocolate bunnies. I also found malted Easter eggs to pair with the bunnies and edible grass. Both were found at my local Walmart, but I think I saw them at Target, too. Just FYI, the grass I found was green apple flavored, so it didn’t exactly match the flavor profile of the cupcake. We liked to pick off the grass and eat it separately.
Don’t forget to check out my recommendations for your kitchen, home, and more!
- 3/4 cup buttermilk, room temperature
- 3/4 cup Ovaltine
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour (can also use unbleached all-purpose flour)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup unsalted butter
- 3 1/2 cups powdered sugar
- pinch of salt
- 3 - 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Malt eggs
- Chocolate Easter bunnies
- Edible grass
- Preheat the oven to 350 degrees F. Line a cupcake tin with liners. Set aside.
- In a small bowl, mix together the buttermilk Ovaltine, and vanilla. Set aside.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In a mixer, beat together the butter and sugar until light and fluffy - about 5 minutes.
- Add in one egg and beat for one minute, then add the second egg. Beat for another minute longer.
- Add one-third of the flour mixture into the butter mixture and mix until just-combined.
- Add in half of the buttermilk mixture and mix until just-combined.
- Add in half of the remaining flour mixture, then mix until just combined.
- Add in the remaining buttermilk mixture and mix until just combined before stirring in the last of the flour mixture. I recommend stirring in the flour by hand at this point to prevent it from being over mixed.
- Evenly divide the batter among your cupcake liners and bake for 15 minutes, or until a toothpick inserted in the middles comes out clean.
- Set aside the cupcakes to cool.
- Make the frosting while the cupcakes cool. Beat the butter until creamy. Add the powdered sugar one cup at a time, mixing well after you add more of the powdered sugar. The mixture will start to clump, this is normal, just keep mixing.
- Add the salt and 2 tablespoons of the heavy cream as you beat. Add in the vanilla. Beat in more heavy cream one tablespoon at a time, as needed to get a creamy, but pipable consistency.
- Fit a piping bag with a tip and fill with the frosting.
- Frost the finished and cooled cupcakes. Top with edible grass and candies.
- Store in an airtight container for up to three days.
Serving Size:1 cupcakes
Amount Per Serving: Calories: 444 Total Fat: 22g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 89mg Sodium: 257mg Carbohydrates: 59g Fiber: 0g Sugar: 44g Protein: 4g