35 Easter Cupcakes That Are Easy to Make *and* Adorable

This is what we like to call “spring in a cupcake,” just in case you weren’t already sold at the sight of Cadbury Mini Eggs.

Finally, our darling strawberry is in season again. What better way to celebrate than with this dessert mashup? (The homemade strawberry filling is a game-changer.)

They taste like strawberry clouds and take less time to make than an episode of The Great British Bake-Off. Need we say more?

We can’t decide what we love most: the chocolate cookie “dirt,” the bunny booties or the 20-minute baking time. This triple threat is one for the books.

We bet you never thought to stuff chocolate carrot cake with Nutella. Or to make chocolate carrot cake in the first place. (Or to bake cupcakes in terra-cotta pots...)

Much like those goodie-filled Easter eggs your kids love so much, these cupcakes have a secret: Cut one in half and a rabbit hops out of his hiding spot.

No eggs, no dairy, no problem. And no one will know they’re plant-based, promise.

Green-dyed sweetened coconut shreds = the tastiest edible grass you'll ever see. The spring-colored peanut M&M's on top also make it the cutest.

If you’re not familiar with Miffy the rabbit, we suggest blocking off a few hours to do an internet deep dive. You’ll be smitten—especially if you're noshing on these cream cheese icing-topped handhelds while you research.

It’s Easter, so carrot cake is kind of a given. Kick it up a notch (without a ton of effort) by topping them with a sprinkle of toasted coconut flakes.

Which would you rather eat: sad chocolate eggs or these guys? (In case you need help mulling it over, the cupcakes are soaked in milk, coconut milk and sweetened condensed milk before being frosted.)

The tangy frosting is just the thing to complement these lightly floral cakes, while the non-treated lavender sprigs are a pretty seasonal finishing touch.

A word to the wise: Soak a few fresh rosemary sprigs in the milk overnight—it adds a ton of herbal flavor to the batter.

Consider these cuties like Easter baskets for adults. Each is topped with a Ghirardelli milk chocolate-caramel bunny.

If you’re not so into kitschy decorations, let the season's flavors inspire your menu instead. (Oh, and you'll want to make a double batch of the lemon buttercream.)

We wouldn’t mind finding a patch of these in our garden. And while they look totally fancy, the frosting design is as simple as using the right pastry tip.

We have a feeling the kids at your celebration will gobble these up in a few seconds flat after the egg hunt. Might we suggest using Peeps instead of regular marshmallows?

If we can’t crack open a plastic egg and find a $20 bill inside, we’ll settle for cake.

You can’t buy a bouquet like this at your local flower shop. And while it looks impressive, it’s quite doable with the right consistency of frosting.

Use banana and carrot together in the batter for an ultra-moist cake. And whether you use Cadbury Mini Eggs or malted chocolate eggs on top, you truly can’t go wrong with either.

This is another one that will win over your kids and, even better, can be made with their help. Have lots of pastel sprinkles on deck for decorating.

The floppy ears are nothing but cookie-cutter slices of fruit, like pineapple, mango, cantaloupe and apple. In the words of Ina Garten, how cute is that?

Simple, sophisticated and scrumptious. For a low-maintenance dessert that’s still festive, pick up a pack of flower petal cupcake liners to serve them in. Easy peasy.

Dyeing eggs is *so* 2019. We’re all about coloring our cupcakes this year. (And we have a feeling your kids will want to help with that, too.)

Feel free to start with your favorite boxed mix—these beauties are all about the gorgeous frosting toppers. (The roses are easier to make than you think.)

This ingenious recipe only makes four cupcakes, so you'll have just enough for your quarantine pod (and no leftovers to demolish before bed).

Use coconut milk instead of whole milk in the batter to up the tropical ante.

We're so down with the plant-based honey buttercream frosting, but we really fell hard for the crunchy addition of ice cream cones.

This flavor pairing never gets old. Greek yogurt in the batter also ensures the cupcakes will turn out moist and tender.

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No celebration is complete without sprinkles. Ring in spring with confetti cupcakes topped with pink frosting and jelly bean-pretzel butterflies.

How is dairy-free buttercream possible, you ask? Plant-based butter, powdered sugar and almond milk. (Just a dash of beet purée gives it its vibrant color.)

This Jamaican confection-turned-Southern delicacy is loaded with banana, pineapple, pecans and cinnamon. The coconut frosting merely gilds the lily.

A taste of summer in just 30 minutes flat? You'd better believe it. Feel free to top them with candied lemon peel instead of fresh berries (or use both).

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These cuties are proof that sometimes, less is more. But they're also a great blank canvas for a few edible flowers of your choice...just saying.

Get in, we're going to Florida. Fill each cupcake with key lime curd for an extra punch of sweet-tart citrus flavor.