An “Egg-Hunt” Easter Cupcake
For the month of April, the first thing I think about is spring and, of course, Easter. We take Easter pretty seriously around here, so I decided I had to use the dessert that I am making for Easter in this month’s blog post. I figured, what is the one of the most iconic things that our family does every year for Easter? The top two things that come to mind are visiting the Easter bunny, either at the mall or this really beautiful place in Palm Beach, and doing an Easter egg hunt in our backyard.
I immediately thought to do a little edible Easter egg hunt- on top of a cupcake! I also wanted to add a little bit of fresh fruit to my dessert, so I added a little bit of strawberry filling, which really brought a bit of the freshness of spring into these cupcakes!
I topped off my cupcake with American buttercream, which I piped using grass tip 233, and some Cadbury eggs.
These little chocolate eggs are such a tasty treat topper, and they are pastel-colored, so they match your typical Easter colors!
These decorations on top are sooooo cute, but the one thing that I was super excited about for these cupcakes was the inside with that delicious strawberry filling that makes my mouth water every time I think about it! It was super easy to make, and putting it in is really simple. You just take a spoon and carve out a little bit of cake out of the middle of your baked cupcakes, fill a piping bag with the filling, and fill that hole up!
I remember being at a donut shop or a bakery and wondering how on earth they get the filling in there. My mind was blown when I figured out how simple it really was!
The American buttercream and the vanilla cake recipes are the same. They were both written by Rose Atwater, one of my favorite baking authors. The recipe for the strawberry filling is from Allrecipes, a favorite website of mine. I will share them with you, and then share some instructions on how to bring it all together. First up, the vanilla cake recipe!
Vanilla Cake Recipe
- Cake release spray
- 1 1/4 cups whole milk
- 1/2 cup heavy whipping cream
- 2 1/2 cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, room temp.
- 2 3/4 cups sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons vanilla extract
- 3 large eggs
- Preheat oven to 325 degrees. Prepare three 8-inch cake pans by coating the bottoms and sides with cake release spray.
- In a small bowl, mix together the milk and heavy cream. In a medium bowl, sift together the all-purpose and cake flours and baking powder. Set aside.
- (Tip: if you don’t have a sifter or strainer, you can mix and fluff your dry ingredients with a whisk to get the same aerated effect as sifting.)
- In a large bowl, cream the butter using an electric mixer (If you have a stand mixer, use the paddle attachment) on medium speed until it’s soft and light, about 2 minutes. Add the sugar and the salt and mix until the mixture is light in color and fluffy, about 2 minutes. Scrape down the sides of the bowl often. Add the vanilla and mix until just combined. Add the eggs, one at a time, mixing for 20 seconds after each egg, scraping down the sides of the bowl as needed.
- Turn the mixer speed to low. Then add one-third of the flour mixture, and mix until just combined. Add half of the milk mixture and mix until just combined. Then add another third of the flour mixture. Repeat with the remaining milk and flour mixture. Be careful not to over mix!
- Divide the batter between the prepared pans (Approximately 3 cups of batter per pan) and spread it out evenly. Bake for 35 to 40 minutes, until a toothpick or a cake tester inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, and then turn out into cooling racks to cool completely.
Vanilla American Buttercream
- 1 cup (2 sticks) unsalted butter, room temp.
- 1 cup vegetable shortening
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons butter vanilla emulsion (optional)
- 3 to 4 tablespoons milk or water, divided
- 1/4 teaspoons salt
- 2 pounds (approximately 8 cups) powdered sugar
- In a large bowl, using an electric mixer on medium speed (If you have a stand mixer, use the paddle attachment), beat together butter, shortening, and extracts until smooth and creamy.
- Add 2 tablespoons of the milk or water, the salt, and half the powdered sugar and mix until just combined. Scrape down the sides of the bowl.
On low speed, gradually add the remaining powdered sugar. Add more milk or water as needed to achieve the desired consistency. If using within 2 hours, the frosting can be left at room temperature. You’ll just need to keep the frosting covered with a damp cloth to prevent it from crusting. If not using in 2 hours, store the frosting in the refrigerator in an airtight container. When ready to use, bring the frosting to room temperature and rewhip it on low speed to soften before using.
- 1 cup water
- 3 tbsp. cornstarch
- 2 1/2 cups frozen strawberries, thawed and cut into bite size pieces
- 3/4 cup white sugar
- Whisk water and cornstarch together in a large saucepan.
- Stir strawberries and sugar into the water.
- Cook strawberry mixture over medium heat until thick, about 10 minutes.
- Let cool completely before use.
This dessert is so fun to make and I can’t wait for our guests at the table for Easter this year get to try it!