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Easter Vanilla Cupcakes

Transform plain cupcakes into Easter Cupcakes with these cute-as-a-button Easter Egg Toppers!  

12 cupcakes

Easy to make 30 Minutes



for the recipe Easter Vanilla Cupcakes

For the Cupcakes:

125 g butter , softened
2 eggs
2 tsp Queen Vanilla Bean Paste
1 ½ cups plain flour , sifted
1 cup caster sugar
½ cup milk
¼ tsp salt
1 tsp baking powder

For the Vanilla Bean Buttercream Icing:

250 g unsalted butter , softened
1 cup icing sugar , sifted
2 tsp Queen Vanilla Bean Paste

To Decorate:

Dr. Oetker Ready to Roll Icing Coloured , Yellow
Dr. Oetker Writing Icing Brights
Dr. Oetker Polka Dots
cookie cutter , egg-shaped
Dr. Oetker Neon Sugar




For the Cupcakes:

Preheat oven to 180°C. Combine all ingredients in a mixing bowl and beat until smooth with an electric mixer. Place mixture into lined cupcake trays using a spoon and bake for 15 minutes. Allow to cool while preparing icing and Easter egg decorations.


For the Icing:

To prepare the icing, chop the butter into even sized pieces and beat in a stand mixer on high speed for 6-8 minutes until light and fluffy. Remove bowl from mixer and sift in icing sugar, then add vanilla bean paste. Fold to combine, then return to mixer and beat for 2-3 minutes until fully combined. Transfer to a piping bag with a star nozzle, then pipe icing onto cupcake by holding piping bag upright and pressing until icing spreads to edges of cupcake. Gradually lift piping bag to create height towards to middle.


To Decorate:

Roll out the Yellow Ready to Roll Icing between two sheets of baking paper, then cut out easter eggs using an egg-shaped cookie cutter. Decorate the eggs with Dr. Oetker Writing Icing and/or Sprinkles. In the picture we used Polka Dots, Neon Sugar and Hundreds & Thousands. Set aside to dry until the fondant sets hard enough to put the eggs on top of your buttercream icing.