These homemade Easter Vanilla cupcakes are soft, moist & fluffy. Topped with whipped cream frosting, sprinkled with toasted coconut, and finished with my favorite Easter chocolate – Cadbury Mini Eggs.

This recipe makes perfectly moist and completely tempting Vanilla cupcakes. In addition to that, it is also light and fluffy. Topped with whipped cream frosting, toasted shredded coconut and mini eggs for the ultimate sweet Easter treat.

I don’t know about you, but when I see displays of Easter Chocolates, it screams springtime.

I always make sure that I buy these (Cadbury) Mini Eggs first thing I see them. As well as after Easter when it gets on sale. These chocolates are so addictive, also great for dessert toppings as well.

One Easter, I made these Coconut macaroon nests with mini eggs, and they were a sure winner. So, I decided to make another Easter treat that is somewhat like what I made. But this time, I’ll add a Vanilla cupcake as the base.

I love this recipe because they are easy to make. In addition to that, it’s incredibly low maintenance in terms of preparation and is made with simple ingredients.

So let’s start with the Vanilla Cupcake.

This vanilla cupcake is made with 8 basic ingredients, that you most likely have in your pantry. The recipe is just simple & easy to make. And gives you a soft, moist, fluffy cupcakes with a tight crumb.

INGREDIENTS:

All-purpose flour
Sugar
Baking powder
Milk
Salt
Vegetable oil
Vanilla
Eggs

How to make Vanilla Cupcakes

Preheat the oven to 350 degrees F and line 12 count muffin pan with cupcake liners.

Combine flour, sugar, baking powder & salt in a medium-size bowl.

Whisk together the milk, oil, vanilla extract, and eggs in a large bowl until thoroughly combined.
Add dry ingredients into the wet, whisking constantly until you no longer see any white flour in the batter. (don’t over mix)

Fill each liner 3/4 full and bake for 15-17 minutes.

Homemade Easter Vanilla Cupcakes Frosting

The vanilla cupcake frosting is made of whipped cream. It is light and airy, the perfect balance for the cupcake toppings which consist of toasted shredded coconut and the mini chocolate eggs.

INGREDIENTS

Whipping Cream
Powdered Sugar
Toasted Shredded Coconut
Cadbury Mini Eggs

How to toast the shredded coconut

There are 3 or more options on how to toast a shredded coconut. However, I will just use the easiest way how to toast the shredded coconut.

The Microwave method is the easiest. Using your microwave-safe plate, spread the shredded coconut and microwave it for 30 seconds increment. Stirring each time. Repeat the process until the desired level of toastiness is reached.

Transfer into a small bowl then set aside.

Making the Whip Cream Frosting for Vanilla Cupcakes

For best results, put the mixing bowl (the best to use is stainless steel) that you will be using to make the frosting in the freezer for at least an hour, before making your whipped cream frosting.

Add the whipping cream to the cold bowl. Using a mixer, whip on high until soft peaks form. Then add powdered sugar and continue mixing until the desired thickness has reached stiff peaks.

Prepare the piping bag & piping tip. I’m using Wilton open star 1M. Transfer your frosting to the piping bag, then push all the cream towards the tip and rotate the top to seal the bag.

Position the tip over one cupcake, and begin frosting. Use circular motion moving from inside to the outside until you cover the cupcake.

REPEAT for remaining cupcakes.

Decorating the Easter Vanilla Cupcake

Sprinkle the top with toasted shredded coconuts, then put 3 to 4 mini eggs on top. REPEAT the process for the rest of the Vanilla cupcakes.

Recipe tips

You can easily double this recipe
Let the cupcake cool before frosting
Leftover: store in an airtight container in the refrigerator for up to 5 days.

More sweet treats to try:

MOIST CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

PEACH MANGO FLOAT

How to make this Easy Banana & Blueberry Bread

The Bakery-Style Mixed Berry Muffins

Print Pin

Homemade Easter Vanilla Cupcakes w/ Mini Eggs

These homemade Easter vanilla cupcakes are soft, moist & fluffy. Topped with whipped cream frosting, sprinkled with toasted coconut, and topped again with mini eggs.

Course Dessert

Cuisine American

Keyword cupcakes, easter cupcakes, easter treats, vanilla cupcakes

Prep Time 10

Cook Time 17

Servings 12

Ingredients

VANILLA CUPCAKE

1 1/3 cup All-Purpose Flour
3/4 cup Sugar
1 cup Milk room temperature
1/4 tsp Salt
1/3 cup Vegetable oil
1 tsp Baking Powder
1 tbsp Vanilla
2 Eggs room temperature

For the Frosting

1 237 ml Whipping Cream
1/4 cup Powdered sugar sifted
1/2 cup Shredded Coconut (toasted in the microwave)
1 pack 400 grams Cadbury Mini Eggs

Instructions

Pre-heat oven to 350 degrees F and line 12 counts muffin pan with cupcake liners.
Combine flour, sugar, baking powder & salt in a medium-sized bowl.
Whisk together milk, oil, vanilla extract, and eggs in a large bowl until thoroughly combined. Add dry ingredients into the wet ingredients whisking constantly until you no longer see any white flour in the batter. (Do not overmix the batter)
Spoon batter into the cupcake liners, about 3/4 full.
Bake for 15-17 minutes. Cool and transfer the cupcake to a cooling rack.

Toasting the Shredded Coconut

Microwave method: Spread the shredded coconut on a microwave-safe plate.
Microwave the coconut in 30 seconds increments, stirring each time. Continue cooking and stirring in 30 seconds increment until the coconut reaches the desired level of toastiness.
Transfer into a small bowl and set aside.

For Whipped Cream Frosting

For best results, put the bowl (stainless steel bowl is the best) that you will be using to make the frosting in the freezer for at least an hour before making the frosting.
Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Add powdered sugar and continue to mix until the desired thickness or it has reached stiff peaks.
Prepare the piping bag and piping tip. I'm using Wilton open star 1M.
Transfer your frosting to the piping bag, push all the cream towards the tip and rotate the top to seal the bag.
Position the tip over one cupcake and begin frosting, using circular motion moving from inside to the outside, until you cover the cupcake. REPEAT for remaining cupcakes.

Decorating the cupcake

Sprinkle the top with toasted coconut, then put 3 to 4 mini eggs in the center.
Repeat the process for the remaining cupcakes. ENJOY!!

Notes

If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz.

Thanks for stopping by, ENJOY!! 🙂

Let me know in the comment below, what’s your favorite dessert to make for Celebrations? I’d love to know!