Easter Cupcakes
Easter Cupcakes are made with vanilla cake and an easy vanilla frosting. Simply topped with holiday sprinkles and a miniature chocolate bunny.
Servings 24 cupcakes
Ingredients
- 1 Box White Cake Mix
- 1 Large Egg
- 2 Egg Whites
- 1/4 Cup Vegetable Oil
- 2 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
- 1 Cup Sour Cream
- Vanilla Butter Cream Frosting Recipe See Link In Post
- Pastel Sprinkles
- 24 Ghirardelli Caramel Filled Bunnies
Instructions
- Preheat oven to 350 degrees and line two standard tins with cupcake paper liners.
- In a large bowl beat together cake mix, egg, egg whites, oil, milk and extracts for two minutes.
- Fold in sour cream and mix until just blended.
- Fill paper liners 2/3 full of batter.
- Bake for 18-22 minutes or until center is set.
- Remove from oven and cool completely before frosting.
- Fill a piping bag fitted with a large star tip with frosting.
- Pipe frosting around the entire cupcake, bringing in towards the center at the end.
- Top with sprinkles and place a chocolate caramel bunny in the center. Gently press down to secure it in place.