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    Home - cupcakes - Easter Cupcakes

    Published: Apr 3, 2019 · Modified: Mar 1, 2020 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

    Easter Cupcakes

    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 cupcakes on a wire in a row

    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. 

    Close up easter cupcakes in a row

    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. 

    easter cupcake with bunny

    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. 

    Easter cupcake close up with Easter egg, bitten

    Don't forget to check out my recommendations for your kitchen, home, and more!

     


    easter cupcakes with bunny on wire rack

    Easter Cupcakes

    Yield: 12 cupcakes
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes

    Fluffy Easter cupcakes with a moist malt cake and creamy vanilla frosting

    Ingredients

    Malt Cupcake

    • ¾ cup buttermilk, room temperature
    • ¾ cup Ovaltine
    • 1 teaspoon vanilla extract
    • 1 ½ cups cake flour (can also use unbleached all-purpose flour)
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • ½ cup unsalted butter, room temperature
    • ⅔ cup granulated sugar
    • 2 large eggs, room temperature

    Vanilla Frosting

    • ¾ cup unsalted butter
    • 3 ½ cups powdered sugar
    • pinch of salt
    • 3 - 4 tablespoons heavy cream
    • 2 teaspoons vanilla extract

    Decoration

    • Malt eggs
    • Chocolate Easter bunnies
    • Edible grass

    Instructions

    1. Preheat the oven to 350 °F. Line a cupcake tin with liners. Set aside.
    2. In a small bowl, mix together the buttermilk Ovaltine, and vanilla. Set aside.
    3. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
    4. In a mixer, beat together the butter and sugar until light and fluffy - about 5 minutes.
    5. Add in one egg and beat for one minute, then add the second egg. Beat for another minute longer.
    6. Add one-third of the flour mixture into the butter mixture and mix until just-combined.
    7. Add in half of the buttermilk mixture and mix until just-combined.
    8. Add in half of the remaining flour mixture, then mix until just combined.
    9. 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.
    10. Evenly divide the batter among your cupcake liners and bake for 15 minutes, or until a toothpick inserted in the middles comes out clean.
    11. Set aside the cupcakes to cool.
    12. 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.
    13. 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.
    14. Fit a piping bag with a tip and fill with the frosting.
    15. Frost the finished and cooled cupcakes. Top with edible grass and candies.
    16. Store in an airtight container for up to three days.
    Nutrition Information:
    Yield: 12 Serving Size: 1 cupcakes
    Amount Per Serving: Calories: 444Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 89mgSodium: 257mgCarbohydrates: 59gFiber: 0gSugar: 44gProtein: 4g

    Did you make this recipe?

    I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

    © Amanda Powell
    Cuisine: American / Category: cupcakes

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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