Easter Cupcakes

Make your own Easter Cupcakes! Easy to do and they make a nice change from hot cross buns. Decorate with little speckled eggs or create your own designs.
Instead of making Hot Cross Buns this Easter, how about having a go at this easy Easter Cupcakes recipe. 

Decorate with little speckled Easter eggs or create your own designs.


  • 1 cup thread coconut/shredded coconut
  • 36 speckled Easter eggs
  • Butter cream for the topping made with 220g softened butter, 1tsp vanilla essence, 3-4 cups of icing sugar, 1 tbsp milk (may need more)



1. Lightly toast the coconut on a shallow baking tray lined with baking paper in an oven 180 degrees Celsius for 5-10 minutes. Allow to cool.

2. Make the butter cream by beating the butter until soft and fluffy, add the vanilla essence and mix.

3. Sift the icing sugar into a separate large bowl.

4. Add the icing sugar one cup at a time to the butter cream and mix. Repeat. Add 1tbsp of milk if the icing starts to get lumpy.

5. Pipe or spoon a swirl of butter cream in the middle of each cupcake.

6. Sprinkle the toasted coconut around the edges of the butter cream using your fingers to press it in lightly.

7. Leave a small gap in the centre of each cupcake for the speckled eggs to sit.

8. Place 3 speckled Easter eggs on top of each cupcake.

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