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Easy Easter Cupcakes

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 23 minutes
Total Time 58 minutes
Servings 18 cupcakes
Easy Easter Cupcake

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


Carrot Strawberries:

  • 12 oz. bag orange vanilla candy melts
  • 18 fresh strawberries


  • 1 Box Pillsbury Funfetti® Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs


  • 24 ounces Pillsbury Fluffy Frosting in Chocolate Marshmallow
  • 1/2 cup chocolate sprinkles
  • 1/2 cup green candy shred


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.


  • 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.


  • 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.


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


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

Find it online: www.sugarandsoul.co/easy-easter-cupcakes-recipe/