These super easy Easter egg hunt cupcakes have a vanilla sponge cupcake base topped with green ‘grass’ frosting. They’re then finished off with a few mini candy Easter eggs. Ready in under an hour, they’re perfect for some Easter baking with the kids!

Easy Recipes for Kids: Easter Egg Hunt Cupcakes

I can’t believe it’s already mid-March and I’m thinking about Easter cakes and bakes again already! I swear the years are going by even faster than they used to. Our youngest just turned 10. He was 3 when I started this blog, and themed Easter bakes have been a regular part of his childhood.

I’m delighted to say he’s still as keen to help me out in the kitchen as he used to be when it comes to whipping up some easy recipes, and last weekend he and his big sister (now 12!) helped me make a batch of these super easy Easter Egg Hunt Cupcakes. It was a chance for us to spend some proper time together in the kitchen (it’s been ages!) and to try out the grass piping nozzle I’d bought this time last year (or was it the year before?!). I’ve been planning to make a Spring themed garden cupcake recipe for some time ago, and now here it is!

These cupcakes were originally for a sponsored Instagram post, but I liked how they turned out so I thought I’d share the recipe on the blog too. 

Ingredients for these Easy Easter Egg Hunt Cupcakes

• 120 grams butter
• 120 grams granulated sugar (or caster sugar)
• 2 medium free-range eggs
• 120 grams self-raising flour
• 0.5 tsp vanilla
• 3 tbsp full-fat milk
• 150 grams vanilla frosting of your choice (homemade or shop bought)
• green gel food colouring – around 4-5 drops should be enough
• mini candy Easter eggs – three for each cupcake.

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How to make these Easy Easter Egg Hunt Cupcakes – Step by Step Instructions

1. Cream butter and sugar together and add eggs.
2. Sift over the flour.
3. Add vanilla and milk, and stir to combine.
4. Spoon into prepared baking cases.
5. Bake in a preheated 200 C/ 180 C fan/ 375 F oven for 15-20 minutes.
6. Cool and decorate with green tinted ‘grass’ frosting and mini candy Easter eggs.

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Cupcake Frosting Piping Tips

I prefer to use disposable piping bags, simply for ease of clean up. Also, years ago I discovered it’s really hard to hygienically clean the reusable fabric ones. Don’t believe me? Go give your reusable piping bag a sniff just now, you’ll see. 

Snip the bottom of your piping bag with a sharp pair of scissors (or roll up a piece of greaseproof paper into a point) and fit your piping nozzle. Use a large glass to help with getting the icing in the bag. I find it’s easiest to pop the piping bag and nozzle into a large pint glass when assembled, rolling over the bottom edges of the bag to hold it open, before filling it. Check out our video below to see.

Then, spoon in your frosting and squeeze the frosting in the bag to remove any air bubbles. Twist the open end of the piping bag to close it. To frost your cupcake, gently squeeze the bottom of the piping bag to push the frosting out through the nozzle, using your other hand to guide the nozzle where you’d like it.

How to Pipe Grass Frosting

First, you need to get yourself a grass piping nozzle. I use the JEM Large Grass Piping Nozzle #235 with a tip diameter of 2.5mm.

Tint your vanilla frosting with green gel food colouring (I find gel gives a richer colour compared to liquid colours), and fill your piping bag fit with the grass piping nozzle.

Gently squeeze the frosting out through the nozzle, and pull the nozzle sharply back from the cupcake to get long, grass-like strands.  Check out our video below to see our 12-year-old demonstrate!

You can use this technique to make animal fur too – why not make a white Easter bunny with vanilla frosting, or use chocolate frosting to make teddy bear fur?

Other Easter Bakes & Crafts from Elizabeth’s Kitchen Diary

• The Best Gluten-free Creme Egg Brownies Recipe
• Num Noms – inspired Easter Chocolate Bark
• Cadbury Creme Egg No Churn Easter Ice Cream Cake (inspired by Dairy Queen cakes!)
• Easter Tree – Crafting with Children
• Easter Eggcupcakes
• Recycled Newspaper Easter Baskets

Weight Watchers Points in this Easter Cupcake Recipe

There are 12 Smart Points per serving of this recipe.

Easy Easter Egg Hunt Cupcakes Recipe

These super easy Easter egg hunt cupcakes have a vanilla sponge cupcake base topped with green ‘grass’ frosting. They’re finished off with a few mini candy Easter eggs.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 cupcakes

Calories: 249kcal

Author: Elizabeth

Ingredients

Metric - US Cup Measures

• ▢ 120 grams butter
• ▢ 120 grams granulated sugar
• ▢ 2 medium free-range eggs
• ▢ 120 grams self-raising flour
• ▢ 0.5 tsp vanilla extract
• ▢ 2.5 tbsp full fat milk
• ▢ 150 grams vanilla frosting
• ▢ 4 drops green gel food colouring
• ▢ 90 grams mini chocolate Easter eggs 36 eggs in total

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

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Instructions 

• Preheat oven to 200 C/ 180 C fan/ 375 F and line a 12 hole cupcake tin with Easter themed cupcake cases.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Sift over the flour and stir.
• Add the vanilla and milk, and stir until combined. The batter should be a soft, dropping consistency.
• Spoon into the prepared cupcake cases and bake in the centre of the oven for 15-20 minutes.
• Cool completely before decorating. To make the frosting, tint your favourite vanilla frosting green with a few drops of colour.
• Place the frosting in a piping bag fitted with a grass nozzle and pipe a small clump of grass on the top of each cupcake.
• Finish off with three mini candy Easter eggs.

Video

Notes

Weight Watchers Points in these Easter Egg Hunt Cupcakes

This recipe contains 12 Smart Points per cupcake.

Nutrition

Calories: 249kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 37mg | Potassium: 29mg | Sugar: 23g | Vitamin A: 300IU | Calcium: 12mg | Iron: 0.3mg

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