Easter Cupcakes

Planning a family brunch or dinner this Easter? Then you'll need the perfect dessert to finish it off. Cupcakes are fun for the whole family and are perfectly portioned to ensure you don't overindulge after your spring feast. 

Kids will love decorating these cute little confections. Feel free to tint the icing to a variety of spring shades.

These delectable morsels melt in your mouth, because they're so moist. If the frosting is too thin, place it in the refrigerator for 30 minutes or until it's spreadable.

Cupcakes of every imaginable flavor are all the rage these days, but it’s hard to beat the rich simplicity of vanilla.

These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats.

Studded with plump, juicy fresh berries, these cupcakes are perfect for an Easter gathering. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.

You can't go wrong with velvety red cupcakes topped with creamy white swirled frosting. To make a stylish swirl: Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.

Top these lemon-scented angel food cupcakes with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container.

Instant coffee intensifies the chocolate richness of these cupcakes. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.

Top tender apple cupcakes with a sweet and crunchy topping of brown sugar and almonds, then drizzle with a powdered sugar glaze.  The amaretto adds an even more distinct almond flavor to the cupcakes, but if you don't have it, you can use almond extract instead.

If you're one to equate vanilla with plain and boring, this recipe will change your opinion. A touch of butter adds rich, luxurious flavor to the meringue, but, if you prefer a fluffy, snow-white cap, omit the butter as we did for the photo.

Mini chocolate chips are dispersed in these adorable individual angel food cakes—perfect for a spring celebration.