How To Make Three Cupcakes Perfect for Easter

When it comes to Easter desserts, it’s always too many cupcakes, too little time! There’s no way we can bake all the adorable designs we want to make, and yet how can we choose? Then on top of everything, there’s always the possibility that after investing hours perfecting them, we end up with lots of leftovers. The perfect solution to both dilemmas? Small batch cupcakes! These three options from Gemma’s Bigger Bolder Baking can even be made in your toaster oven, and they’re the perfect way to get Easter variety without making too many. Watch and learn!

You’ll Need

Carrot Cake
– ¼ cup sugar
– 2 tablespoons whisked egg (1 egg roughly equals 4 tablespoons)
– ¼ cup flavorless oil (sunflower, vegetable, coconut, or canola)
– ⅛ teaspoon vanilla extract
– ⅓ cup flour
– ¼ teaspoon baking powder
– ⅛ teaspoon cinnamon
– ½ cup carrots, grated
– ¼ cup raisins
Cream Cheese Frosting
– ½ cup powdered sugar, sifted
– ½ package (4 ounces) cream cheese, at room temperature
– 2 tablespoons unsalted butter, at room temperature
– 1 ½ teaspoons vanilla extract
– Green food dye
– Orange food dye
– Coconut
Baby Chick Vanilla
– 2 tablespoons whisked egg (1 egg roughly equals 4 tablespoons)
– 1 teaspoon vanilla extract
– ½ cup buttermilk
– 4 tablespoons butter
– ⅔ cups all-purpose flour
– ¼ teaspoon baking powder
– ⅛ teaspoon baking soda
– ⅛ teaspoon salt
– 2 ½ tablespoons sugar
– 2 tablespoons brown sugar
Buttercream Frosting
– ½ cup butter, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon vanilla extract
– 2 tablespoons milk or cream
– Yellow food dye
– Orange food dye
– Black food dye
– White chocolate
Flourless Chocolate
– ¼ cup (2oz/50g) chocolate chips
– ¼ cup (2oz/55g) butter, cubed
– ⅓ cup (30z/80g) packed brown sugar
– 1 egg beaten
– ⅓ cup (1oz/ 40g) unsweetened cocoa powder
– ¼ tsp salt
Chocolate Fudge Frosting
– ½ cup butter, at room temperature
– 1 ½ cups powdered sugar, sifted
– ⅓ cup cocoa powder
– 1 teaspoon vanilla extract
– 5 tablespoons whole milk
– Coconut, shredded and toasted
– Chocolate eggs

So cute! Four of each one is just the perfect adorable dozen, don’t you think? Grab the full printable recipes from Gemma’s Bigger Bolder Baking site and tell us about your own adventures in small-batch baking!