Easter Cupcakes: A Sweet Treat For The Holidays

Easter Cupcakes: A Sweet Treat The Holidays - Chocolate & More Delights

Looking to make this Easter extra special for the little ones? Dive into the world of baking with our delightful Raspberry White Chocolate Easter Cupcakes. These treats are sure to bring joy to your Easter celebrations.

What makes these cupcakes so special?

These Easter-themed fairy cakes are a perfect combination of flavors and textures. The light vanilla, chocolate chip sponge provides a delicious base, while the raspberry jam filling adds a burst of fruity sweetness. Topped with creamy white chocolate buttercream, these cupcakes are a true indulgence.

Why are these cupcakes perfect for Easter?

These raspberry and white chocolate Easter Cupcakes are not only delicious but also visually appealing. The festive decorations and pastel colors make them a great addition to any Easter gathering. Plus, the combination of flavors is sure to be a hit with both kids and adults alike.

So, this Easter, get creative in the kitchen and treat your loved ones to these delightful cupcakes. The process of baking and decorating these treats is a fun activity that the whole family can enjoy together. Make this Easter a memorable one with these raspberry and white chocolate Easter Cupcakes.


For the Sponge: 

  • Easter Themed Cup Cake Liners
  • 125 g / 4.40 oz Caster Sugar
  • 125 g / 4.40 oz Butter
  • 2 Medium Eggs
  • 125 g / 4.40 oz Self-Raising Flour
  • 1 tsp Madagascan Vanilla Extract
  • 100 g / 3.52 oz White Chocolate Chips 

For the Butter Cream:

  • 250 g / 8.81 oz Unsalted Butter
  • 300 g / 10. 58 oz Icing Sugar
  • 100 g / 3.52 oz White Chocolate Couverture 26%
  • 0.5 tsp Madagascan Vanilla Extract

 For the Filling:

  • 100 g / 3.52 oz Raspberry Jam

For the Decoration:

  • Party Sprinkles
  • Chocolate Easter Decorations
  • Pastel Pearls


Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 16 baking cases.

In a large mixing bowl, combine the sugar and butter and cream until light and fluffy. Add the eggs and vanilla and whisk until smooth. If the mixture starts to curdle, add a teaspoon of flour. After sifting in the self-raising flour, beat again until well blended. Divide the mixture between the cupcake liners and add 5 chocolate chips to the top of each cupcake and lightly press in. Bake for about 20 minutes until risen and golden brown. Allow the cupcakes to cool in the baking tray for 10 minutes and then transfer to a cooling rack to cool completely. 

For the Butter Cream

Melt the couverture chocolate slowly in a bain-marie over hot water. Allow to cool. Place the butter into a large bowl and beat until smooth and glossy. Add the icing sugar in a couple of intervals and mix well. Finally, stir the melted white couverture chocolate and whisk the buttercream until light and fluffy. Split the buttercream into two piping bags one fitted with an open star nozzle and one with a plain nozzle. 

For the Decoration

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 2 cm from the edge. Remove the circle of sponge and fill each cupcake with a dollop of raspberry jam, then place the piece of sponge back on top. Repeat to fill each cupcake.

Using the piping bag with the circle plain nozzle in, pipe a circle of buttercream around the edge of the cupcake, and then dip all around in the Easter Sprinkles.

Using the star nozzle, pipe a swirl of buttercream over the center of the cupcake. Finally, decorate with Easter Pastel Pearls or Chocolate Easter toppers. That's the ideal Easter treat right there!

Recipe Source: Dr. Oetker


Like it? Share it!



Related Posts