These Easter cupcakes are a super delicious, fun treat for kids and adults alike! You will definitely love these Easter vanilla cupcakes frosted with homemade vanilla buttercream as they are amazingly moist, light, and absolutely egg-free!
Hi guys! How are your Easter preps coming along? Easter to me, as a kid meant lots of marzipan Easter eggs . Cupcakes and cookies were not really a thing in India for Easter. I am not sure if any of that has changed in the past 5 years, it has been that long since I had a chance to celebrate Easter in India.
Last year I shared these eggless hot cross buns , which you should totally check out so that you make some before Good Friday! How could I not share something for Easter this year as well? If you are looking for Easter cakes and cupcakes recipes, then you will be pleased with today’s post.
I made these really easy Easter cupcakes , that are going to be perfect for your Easter parties, and good for those who are allergic to eggs or don’t consume eggs due to dietary restrictions. These Easter cupcakes are soft, light, and delicious you won’t even miss the eggs! Absolutely amazing!
- You can use this same eggless vanilla cupcakes with yogurt recipe to make many variations of Easter-themed cupcakes with various Easter cupcake toppers like,
- HOW TO STORE FROSTED EASTER CUPCAKES?
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS EASTER CUPCAKES
- HOW TO MAKE EASTER CUPCAKES?
- Easter Cupcakes {Eggless}
You can use this sameeggless vanilla cupcakes with yogurt recipe to make many variations of Easter-themed cupcakes with various Easter cupcake toppers like,
- Peep cupcakes or Easter chick cupcakes: Use peeps chick, whatever color you fancy, to place over the frosted cupcakes. You can also pipe yellow frosting to make the chicks or make baby chick fondant for a neat finish. Or simply use these chick cupcake toppers as I’ve done. These are from Wilton’s and easily available during the season.
- Birds nest cupcakes: You can use the same grass tip for piping the nest in a circular motion. Or use a Wilton 1M nozzle to create a swirl leaving a cavity in the middle of the cupcake to place about three chocolate eggs. Or simply use chocolate sprinkles and make a nest over the frosting.
- Easter bunny cupcakes: Top it with bunny cupcake toppers that are easily available in stores all over.
- Carrot patch cupcakes: Cover the cupcakes with chocolate buttercream frosting, sprinkle some crushed Oreos to resemble soil and place fondant carrots or orange colored-white chocolate coated strawberries over the crushed Oreos.
After trying these homemade Easter cupcakes , I am sure you will agree with me that these are the best Easter cupcakes for an eggless version. They are totally on par with the ones made with eggs.
If you want to make these cupcakes with a chocolate base, then look no further. Make chocolate easter cupcakes with my eggless chocolate cupcake recipe that I’ve shared earlier.
I frosted these eggless vanilla cupcakes with my homemade vanilla buttercream frosting that was so light, and fluffy. Vanilla on vanilla is a great combo after all, don’t ya agree? You can use whatever frosting you fancy, as anything would pair well with that awesome eggless cupcake base.
HOW TO STORE FROSTED EASTER CUPCAKES?
Store the frosted cupcakes in a single layer in a sufficiently large and tall airtight container. There should be enough space between the icing tips and the lid so that the frosting isn’t damaged. Store at room temperature for up to 2 days or refrigerate up to 5 to 7 days.
If you plan to frost the cupcakes later, you can store the cupcakes in an airtight container, after they have cooled down completely, up to 2 days at room temperature. Prepare the buttercream icing on the day you plan to frost the cupcakes or make it a day in advance and store in the refrigerator. Bring the buttercream to room temperature, re-whip, and frost.
If it is too warm and humid where you live, it would be better to refrigerate the cupcakes. Let them come to room temperature before serving.
I’ve never frozen cupcakes, coz usually the dozen that I make don’t last beyond 3 days in my house. For detailed freezing instructions, you can refer to this handy guide on Wikihow .
And now, let’s move on to the recipe for these cupcakes!
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS EASTER CUPCAKES
1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/180 degrees C.
2.In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.
3.Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.
4.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
6.Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.
7.Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.
For the vanilla buttercream frosting
1.In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
2.Next, sift1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.
3.Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
4.Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.
5.Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.
Frosting with a closed star tip
Frosting with 1A round tip
NOTES
- The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe.
- I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness.
- Nutritional info is not included for the chick toppers or chocolate eggs.
HOW TO MAKE EASTER CUPCAKES?
Easter Cupcakes {Eggless}
Ingredients1x2x3x
Dry ingredients
- 1 & 1/2 cups all-purpose flour, spooned and leveled, minus 3 tbsp flour
- 3 tbsp / 0.84 oz / 24 grams/ cornstarch
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 3/4 cup / 5.5 oz /158 grams granulated sugar
- 1/2 cup / 4 oz / 115 grams non-sour yogurt, not Greek yogurt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Vanilla buttercream frosting
- 8 oz /2 sticks unsalted butter, softened
- 4 cups confectioner’s sugar, more if required
- 1/2 tbsp vanilla extract
- 2 tbsp heavy cream or milk add as per the desired consistency
- 1/8 tsp salt
- green food color, as required
Other ingredients
- chocolate eggs, other Easter themed toppers, as required
Instructions
- Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/ 180 degrees C.
- In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.
- Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.
- In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
- Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.
- Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.
For the vanilla buttercream frosting
- In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
- Next, sift 1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.
- Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
- Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.
- Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.
Notes
- The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe.
- I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness.
- Nutritional info is not included for the chick toppers or chocolate eggs.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
I hope you enjoyed these cute Easter cupcakes, see you soon with another post! Happy weekend folks, have a lovely one!
You can also follow me on :
Regards,
Freda
Easter Cupcakes {Eggless}
Ingredients
Dry ingredients
- 1 & 1/2 cups all-purpose flour, spooned and leveled, minus 3 tbsp flour
- 3 tbsp / 0.84 oz / 24 grams/ cornstarch
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 3/4 cup / 5.5 oz /158 grams granulated sugar
- 1/2 cup / 4 oz / 115 grams non-sour yogurt, not Greek yogurt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Vanilla buttercream frosting
- 8 oz /2 sticks unsalted butter, softened
- 4 cups confectioner’s sugar, more if required
- 1/2 tbsp vanilla extract
- 2 tbsp heavy cream or milk add as per the desired consistency
- 1/8 tsp salt
- green food color, as required
Other ingredients
- chocolate eggs, other Easter themed toppers, as required
Instructions
- Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/ 180 degrees C.
- In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.
- Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.
- In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
- Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.
- Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.
For the vanilla buttercream frosting
- In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
- Next, sift 1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.
- Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
- Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.
- Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.
Notes
- The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe.
- I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness.
- Nutritional info is not included for the chick toppers or chocolate eggs.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
Tzatziki is a creamy and refreshing Greek cucumber yogurt sauce , made with a few ingredients and a super delicious condiment for just about anything. Here’s how you can whip up this easy Greek sauce right at home!
My family enjoys Greek/Mediterranean and Middle Eastern cuisine quite a lot. I think it would have to be the next favorite cuisine after Indian. Both cuisines use similar ingredients and spices, which is why it goes down well at home.
I haven’t shared much of it on the blog, except for a simple Greek salad that I shared earlier this month. If you love Mediterranean/Middle Eastern food, you are going to be in for a treat the next couple of weeks or months, as I will be sharing recipes like falafel, hummus, baba ganoush, tabbouleh, and pita bread. I promise they will be out soon. For now, let me start off with this simple tzatziki sauce.
Don’t you love that sauce that is served with gyros? It is nothing but tzatziki, a Greek yogurt-cucumber dill dip. There are various versions and names of this sauce made with yogurt and cucumber all over Southwestern Europe and the Middle East. For instance, it is called cacik in Turkey, talattouri in Cypress, or tarator in Balkan countries. Most of them use similar ingredients with minor variations in techniques. Sometimes, tzatziki is also referred to as gyro sauce or souvlaki sauce.
Today, we are going to learn how to make Greek tzatziki sauce, which is usually served with grilled meats in Greece or as a part of a meze (appetizer).
- TZATZIKI INGREDIENTS
- WHILE YOU CAN EASILY RESORT TO STORE-BOUGHT TZATZIKI SAUCE, HERE IS WHY YOU SHOULD CONSIDER MAKING IT AT HOME INSTEAD
- HOW TO USE TZATZIKI SAUCE?
- STEP BY STEP INSTRUCTIONS TO MAKE AUTHENTIC TZATZIKI SAUCE | GREEK YOGURT CUCUMBER SAUCE
- HOW TO MAKE TZATZIKI?
- Tzatziki Sauce Recipe | Gyro Sauce
TZATZIKI INGREDIENTS
Tzatziki sauce is an easy, no-cook thick sauce that is usually served cold. To make tzatziki sauce you will need the following:
Greek yogurt: It is important to use thick, strained yogurt for tzatziki sauce. Using regular yogurt will make a watery dip. If you use regular yogurt, make sure you strain it in cheesecloth until most of the whey has drained, and then proceed with preparing the dip. I used my own homemade, Instant pot Greek yogurt, which was really thick as you can see in pictures below.
Cucumber: English cucumbers are great for tzatziki dip, as they have fewer seeds. It is absolutely imperative that you squeeze out all the water from the cucumber, or else that can lead to a watery dip too. Do not discard the juice, you can add it to soups, smoothies or simply drink it.
Greek yogurt and cucumber are the main ingredients, besides those you will need fresh dill, olive oil, white wine vinegar , sea salt, and freshly cracked pepper . Authentic tzatziki sauce does not use lemon juice, but feel free to use it if that is what you prefer.
WHILE YOU CAN EASILY RESORT TO STORE-BOUGHT TZATZIKI SAUCE, HERE IS WHY YOU SHOULD CONSIDER MAKING IT AT HOME INSTEAD
Making your own homemade tzatziki dip means you can customize it to suit your palate, which is always a bonus. It is made with fresh ingredients, free of preservatives and artificial flavors. This is such an easy yet delicious sauce to whip up at home.
Like a more garlicky dip? then add more garlic and make garlic tzatziki.
Prefer a tangier tzatziki sauce? Add more lemon or vinegar.
Enjoy a spicy tzatziki dip? Add a pinch of cayenne pepper.
Play around with the herbs: Feel free to adjust herbs. Not everyone likes dill, so you can definitely make tzatziki sauce without dill. If you happen to like the herbaceous and earthy flavor of dill, go ahead and add as much as you like. You can also try adding fresh, chopped mint leaves to make this sauce even more refreshing.
Greek tzatziki sauce without cucumber: Guess what? You can leave out the cucumber in tzatziki sauce and it will still taste just as great! Some people are allergic to cucumbers, I know my Mum-in-law is, so she avoids raita (Indian tzatziki of sorts, just more spiced and not as thick) if it has cucumber in it.
Aren’t these reasons enough to make your own tzatziki sauce? I bet, they are! The best tzatziki sauce is obviously going to be the one you prepare yourself, as it is going to be customized as per your needs. That’s the beauty of making anything at home, use recipes as guidelines and take it from there.
HOW TO USE TZATZIKI SAUCE?
Since summer is here, this easy tzatziki sauce will be great to serve at your barbecue events, perfect with chicken or pork souvlaki skewers or even tandoori meats or grilled veggie skewers for a vegetarian version.
Use it as a dip with veggie sticks on a crudités platter, along with some warm pita bread or pita chips, slather some on sandwiches or as a sauce for gyros.
You can serve this refreshing, and healthy tzatziki sauce as a part of a Middle Eastern meal along with hummus, falafel, and pita bread.
More dips, chutneys and condiments recipes here .
STEP BY STEP INSTRUCTIONS TO MAKE AUTHENTIC TZATZIKI SAUCE | GREEK YOGURT CUCUMBER SAUCE
1.Peel the cucumber and chop it roughly into two parts. If you use a regular cucumber, cut it lengthwise into half and scoop out the seeds. I left the seeds since I used an English cucumber. Grate each part using a box grater. Place the shredded cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle 1/4 tsp salt and leave it aside for 10-15 minutes.
2.Meanwhile, add the Greek yogurt in a mixing bowl, also add olive oil, minced garlic, vinegar or lemon juice, salt, and pepper. Give everything a good mix using a whisk or spoon. Refrigerate if required while the cucumber shreds are draining.
3.After 15 minutes, bring the edges of the cheesecloth together and squeeze out as much of the water as possible out of the cucumber. Will yield about 7.5 oz approx or 1 cup packed shredded, drained cucumber.
4.Transfer the drained, shredded cucumber to the yogurt mixture. Also, add the chopped dill, and mix everything well once again. Taste and adjust with more salt if required.
5.Serve immediately or cover the bowl with a cling wrap, and refrigerate for 1 hour for flavors to mingle. Transfer the tzatziki to a serving bowl, drizzle some more extra virgin olive oil, garnish with dill leaves. Serve with pita bread or pita chips or carrot sticks, sliced bell peppers. You may refrigerate tzatziki for up to 2 days. If stored longer, it might turn watery and lose the texture. Remember to cover the bowl while storing in the refrigerator.
NOTES
1.You may use, 0 %, 2% or full-fat Greek yogurt, the more fat content, the more creamy the sauce will be.
2.You may also substitute half of the Greek yogurt with sour cream or labneh.
3.Feel free to adjust the quantities as per desired taste.
HOW TO MAKE TZATZIKI?
Tzatziki Sauce Recipe | Gyro Sauce
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 English cucumber, about 1 lb
- 1 cup Greek yogurt, 10 oz/285 grams
- 2 tbsp extra virgin olive oil, plus more to drizzle while serving
- 2 tbsp chopped fresh dill
- 1 garlic clove, grated
- 1 tbsp white wine vinegar, substitute with lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Peel the cucumber and chop it roughly into two parts. If you use a regular cucumber, cut it lengthwise into half and scoop out the seeds. I left the seeds since I used an English cucumber. Grate each part using a box grater. Place the shredded cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle 1/4 tsp salt and leave it aside for 10-15 minutes.
- Meanwhile, add the Greek yogurt in a mixing bowl, also add olive oil, minced garlic, vinegar or lemon juice, salt, and pepper. Give everything a good mix using a whisk or spoon. Refrigerate if required while the cucumber shreds are draining.
- After 15 minutes, bring the edges of the cheesecloth together and squeeze out as much of the water as possible out of the cucumber. Will yield about 7.5 oz approx or 1 cup packed shredded, drained cucumber.
- Transfer the drained, shredded cucumber to the yogurt mixture. Also, add the chopped dill, and mix everything well once again. Taste and adjust with more salt if required.
- Serve immediately or cover the bowl with a cling wrap, and refrigerate for 1 hour for flavors to mingle. Transfer the tzatziki to a serving bowl, drizzle some more extra virgin olive oil, garnish with dill leaves. Serve with pita bread or pita chips or carrot sticks, sliced bell peppers. You may refrigerate tzatziki for up to 2 days. If it is stored longer, it might turn watery and lose the thick texture. Remember to cover the bowl while storing in the refrigerator.
Notes
- You may use, 0 %, 2% or full-fat Greek yogurt, the more fat content, the more creamy the sauce will be.
- You may also substitute half of the Greek yogurt with sour cream or labneh.
- Feel free to adjust the quantities as per desired taste.
You can also follow me on :
Regards,
Freda
