• Prep Time: 10 mins
  • Cooking Time: 12 mins
  • Serves: 24-28 mini cupcakes or 9 regular cupcakes

Speckled Easter Cupcakes

Category: Kids, Cakes

 Ingredients List

  • ~~~~~~CUPCAKE~~~~~~
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/3 cup milk
  • ~~~~~~FROSTING~~~~~~
  • 1/2 cup unsalted butter, softened
  • 3-4 cups confectioners' sugar
  • 2-3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sweetened or unsweetened cocoa
  • 1 1/2 tablespoons vanilla extract or water


1. Heat oven to 350 degrees F. Line a mini paper baking cup in each of the 24 mini cupcake wells; set aside.

2. In a small bowl, mix flour, baking powder and salt; set aside.

3. In medium bowl, cream butter and sugar until light and fluffy. Mix in 1 egg at a time. Mix in vanilla.

4. Alternately add in flour mixture and milk, mix just till combined. Pour evenly into baking cups.

5. Bake 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.

6. Meanwhile, in a medium bowl, beat butter until light and fluffy.

7. Gradually beat in confectioners' sugar and vanilla. Add in milk 1 tablespoon at a time until desired consistency.

8. Divide frosting into small bowls and mix in food coloring of choice. Note: begin adding very little coloring at first, then add more if you want to darken.

9. Frost cupcakes and set aside for a few minutes to dry.

10. Meanwhile, prepare chocolate mixture. In a small bowl, mix cocoa and vanilla extract. NOTE: read details in post.

11. Line working surface area with paper towels.

12. Using one hand to hold onto brush, take an index finger and flick the chocolate off from the brush towards the frosting of the cupcake.

13. Once speckled, ENJOY!

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