Easy Multi-Colour Buttercream Frosted Easter Cupcakes
 
 
These inexpensive Easter cupcakes are splashed with colour and perfect for just about any occasion as you can switch up the colours to fit the theme of the party or gathering.
Author:
Recipe type: Coloured Cupcakes
Cuisine: Dessert
Serves: 24
Ingredients
  • Buttercream Frosting
  • 6 cups Icing sugar
  • 1 pound of unsalted butter room temp
  • 2 tablespoons pure vanilla extract
  • ⅛ teaspoon salt
  • 4 tablespoons 35% whipping cream or 10% cream
  • Food colour of choice
  • Sprinkles
  • White Cupcake batter
  • 4 cups all-purpose flour
  • 1 cup unsalted butter room temp
  • 3 teaspoons baking powder
  • 1¾ cups of granulated sugar
  • 4 eggs room temp
  • ¼ teaspoon salt
  • 1 cup 2% milk
  • ¼ cup whipping cream
  • 1 teaspoon of Vanilla bean paste or 1 tablespoon extract
Instructions
  1. Pre-heat oven to 350 degrees and line your 12-cupcake pan with cupcake liners This should make 20-24 cupcakes depending on liner size and a cupcake pan.
  2. In a stand mixer add the softened butter and icing sugar, using the paddle mix until creamed about 5 minutes
  3. Add the whipping cream and mix another 2 minutes until fluffy
  4. Add your vanilla bean paste and the eggs one at a time, mix and scrape the sides if needed
  5. Lower the speed of the mixer to slow and add your sifted flour, baking powder, and salt
  6. Divide the batter into 3 bowls and add a few drops of food colouring to each bowl
  7. Using a mini scoop add a scoop of each cake colour to the muffin liner
  8. Bake at 350 for 18-20 minutes or until your toothpick is clean or the cupcake springs back.
  9. Do not over-bake.
  10. Set aside to cool completely for 10 minutes before frosting or the frosting will melt.
  11. Buttercream Frosting
  12. You can make this while the cupcakes are baking or a day in advance storing in an air-tight container in the refrigerator. Mix again once you bring it to room temperature to fluff it up.
  13. In your stand mixer using the paddle add butter and icing sugar then mix until fluffy about 3-5 minutes
  14. Add salt, cream, vanilla, and mix until a fluffy buttercream frosting about 2 minutes. Add more cream if needed.
  15. Divide the icing into 4 bowls then add food colouring of choice
  16. Using a piping bag or piping decorator fill with the coloured icing of choice and tip.
  17. Pipe a layer around each of the cooled cupcakes changing to the next colour until all colours are finished or use one colour and pipe around the cupcake starting from the outside and moving inwards and upwards.
  18. Add sprinkles of choice for decoration
  19. Do not freeze and eat within 2 days.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2017/04/09/easy-easter-cupcakes/