Easy Easter Cupcakes
Take boxed cake mix to the next level with these Easy Easter Cupcakes that are so fun and simple to make!

Easter Cupcakes
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Even as a baker who often compiles my recipes from scratch, I always keep a supply of Pillsbury cake mixes and frosting on hand. You never know when they might come in handy. I know for most of you out there, you’re working women, you’re moms, and you’re short on time. But that doesn’t mean you can’t whip up something SUPER cute for the holidays!Pin these Easter Cupcakes for Later!
Easy Easter Cupcakes
Ingredients
Carrot Strawberries:
- 12 oz. bag orange vanilla candy melts
- 18 fresh strawberries
Cupcakes:
- 1 Box Pillsbury FunfettiĀ® Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Topping:
- 24 ounces Pillsbury Fluffy Frosting in Chocolate Marshmallow
- 1/2 cup chocolate sprinkles
- 1/2 cup green candy shred
Instructions
Carrot Strawberries:
- Melt the candy melts in the microwave on 30-second intervals, stirring in between, until completely melted. Dip strawberries in the candy and place on wax paper to set for about an hour.
Cupcakes:
- Preheat oven to 350 degrees F. Line cupcake pan with liners and set aside.
- Beat together cake ingredients until smooth, fill each cupcake liner until it's 2/3 full. Bake for 19 to 23 minutes. Let sit in the pan for a few minutes before transferring to a cooling rack to finish cooling. Bake off the remaining batter.
Topping:
- Pipe Pillsbury Fluffy Frost onto cooled cupcakes with a large circle tip. Add sprinkles and candy shred to two separate, small bowls. Tip the cupcakes frosting side down into one of the toppings and pull away, top with a carrot strawberry. Repeat for remaining cupcakes.
Notes
Nutrition
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