Easter Cupcakes

Step 1

Preheat the oven to 350ºF. Line 36 muffin tins with cupcake liners.

Step 2

In a bowl, combine the flour, baking powder and salt. Set aside.

Step 3

In a large bowl, or the bowl of a stand mixer, beat the sugar and the butter together on medium speed until combine.  Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add lemon extract and beat to combine.

Step 4

With the mixer on low speed, add 1/3 of the flour mixture. When it’s almost mixed in, add half of the buttermilk, followed by an additional 1/3 of the flour, and then the final buttermilk. Add the last of the flour mixture then continue to beat just until it is blended.

Step 5

Divide the batter evenly between the prepared muffin tins, filling each about 2/3 full.

Step 6

Bake until a tester inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.

Step 7

Place the butter in the bowl of a stand mixer and beat until light and fluffy. Add 3 cups of the powdered sugar and beat to combine. Continue to add the powdered sugar 1/2 cup at at time.

Step 8

When all of the powdered sugar has been added, add in 3 tablespoons of heavy cream and a pinch of salt. Continue to beat until the frosting is light and fluffy, adding more cream if desired. Tint with the green food coloring.

Step 9

Transfer the buttercream to a piping bag fitted with a small, multi-opening tip (I use this one). Starting at the top and moving out, pipe the grass onto the cupcakes – place the tip on the cupcake, squeeze the bag, then release while pulling up to form blades of grass. Try to make different lengths of grass.

Step 10

Top each cupcake with a few candy eggs.