Print Recipe

Easy Easter Cupcakes

Take boxed cake mix to the next level with these Easy Easter Cupcakes that are so fun and simple to make!
Prep Time35 mins
Cook Time23 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 273kcal
Author: Rebecca Hubbell

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

This decorating method can be used with any of the Pillsbury Cake and Frosting flavors!

Nutrition

Calories: 273kcal | Carbohydrates: 39g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 35mg | Sugar: 30g | Vitamin A: 40IU | Vitamin C: 7.1mg | Calcium: 16mg | Iron: 0.6mg