Easter Cupcakes

Easter usually falls on a warm(ish), sunny, spring day, but this year it was cold, gray and gloomy.  The atmosphere needed brightening, and my family was responsible for the desserts at our Easter gathering, so what better to make than pastel cupcakes?

Me with my brother Luca, dressed up for the party

  The cupcakes were accompanied by a beautiful mango cake, courtesy of my mom


For the cupcakes

  • 2 sticks butter
  • 2 3/4 cups flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 4 eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the frosting

  • 4 cups confectioners sugar
  • 2 sticks butter
  • 1 teaspoon vanilla
  • food coloring if desired

Preheat the oven to 350 degrees.  Prepare a twelve-cup muffin tin with cupcake papers and grease with cooking spray.  In a small bowl, mix the flour, baking powder and baking soda.

In a glass measuring cup, mix milk and vanilla.  In a large bowl, beat the butter then add sugar gradually.  Add the eggs one at a time, then pour in the flour mixture alternately with the milk and vanilla.

Fill each muffin cup about three quarters full, then place in the oven and bake about 20 minutes.

To make the frosting, place all the ingredients in a bowl and beat until smooth.  Add food coloring if desired.  Make sure the cupcakes have cooled completely before you frost them.  Enjoy!