Description
Bright, soft cupcakes with pastel swirls, topped with creamy buttercream and sprinkles, perfect for Easter celebrations.
Ingredients
Scale
- 1 box of vanilla cake mix
- 3 large eggs
- 1/2 cup of vegetable oil
- 1 cup of water
- Food coloring (pastel colors)
- 1 cup of butter (softened)
- 4 cups of powdered sugar
- 2–3 tablespoons of milk
- 1 teaspoon of vanilla extract
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
- In a large bowl, prepare the cake mix according to package instructions, mixing in the 3 eggs, 1/2 cup oil, and 1 cup water until smooth.
- Divide the batter into several small bowls and add a different pastel food coloring to each bowl. Stir each bowl until the color is even.
- Spoon small amounts of each colored batter into the cupcake liners, layering colors to create a swirled effect.
- Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cupcakes cool completely on a wire rack before frosting.
- In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract until smooth and fluffy.
- Decorate cooled cupcakes with the pastel frosting and top with sprinkles if desired.
Notes
Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg