Buttercream & Frosting, Cupcakes, Desserts, Fruit, Holidays

Raspberry Easter Egg Cupcakes

April 4, 2012
These are truly one of the most fun cupcakes I’ve made.  I love creating desserts that are cute and fun, and these are just that! 
These cupcakes are made especially for Easter.  They are raspberry cupcakes, topped with green grass buttercream, and finished off with chocolate candy eggs.  The raspberry cupcakes are made with fresh raspberries.  You can really taste the freshness and raspberry flavor in these cupcakes.  They are truly delicious.
With just the natural pink coloring of the raspberries, the cupcakes aren’t quite vibrant.  So I’ve added a little bit of pink food coloring to pump up the pink color.  However, you don’t need to do this if you want to keep the cupcakes au-natural.  


To make the grass buttercream, all you need is a Grass Tip.  It takes minutes to pipe on and don’t worry about it looking perfect.  We all know that grass isn’t perfect, so your cupcakes don’t need to be either.  Just have fun with it :).
To top everything off, I placed 3 mini Cadbury Chocolate Candy Eggs on top of each cupcakes.  These eggs really bring the cupcakes over the top.  And they are an even better added bonus because they are delicious and taste amazing with the raspberry cupcakes.
Enjoy these adorable Easter cupcakes!  I have one more treat for you coming on Friday, so don’t forget to come back.  It’s a good one!

Raspberry Easter Egg Cupcakes
For Printable Recipe, Click here!
Makes: About 24 Cupcakes
Raspberry Cupcakes
1 cup Fresh Raspberries
2/3 cup Milk
3 tablespoons Pure Vanilla Extract
3 cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 cup (2 sticks) Unsalted Butter, at Room Temperature
2 cups Sugar
4 Eggs
2 teaspoons Pink Food Coloring (Optional)
Green Grass Buttercream
1 ½ cups (3 Sticks) Unsalted Butter, At Room Temperature
3 cups Confectioners Sugar
Pinch Salt
1 teaspoon Pure Vanilla Extract
2 teaspoons Green Food Coloring
About 72 Cadbury Mini Chocolate Candy Eggs
Grass Tip
To make the cupcakes, preheat the oven to 350 degrees F.  Place cupcake liners in 2 baking pans; Set aside until needed.
In a food processor, puree the raspberries.  Pour the pureed raspberries into a small bowl, and add the milk and vanilla extract.  Set aside.
In a medium bowl, combine the flour, baking powder, and salt.  Set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.  Add the eggs and beat until incorporated.  With the mixer on low speed, gradually add half of the flour mixture.  Once the flour has fully mixed in, beat in milk mixture.  Then gradually add in the remaining flour and mix until fully incorporated.  Mix in the pink food coloring, if using. 
Using an ice cream scoop, divide the batter among the cupcake liners.  Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Let the cupcakes cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely. 
While the cupcakes are cooling, make the buttercream.  Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. 
Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times. 
Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes.  Once the buttercream is creamy and airy, the buttercream is done!  To color the buttercream, add the green food coloring to the frosting.  Mix until the food coloring has colored all of the frosting and no white is showing. 
Place the buttercream in a piping bag fitted with a Grass Tip.  To frost the cupcakes, hold the piping bag right over the cupcake (no more than ¼ inch away).  Lightly apply pressure to release the frosting to create “grass”.  Pull away and release pressure from the piping bag.  Continue this process until you covered the entire top surface of the cupcake.
Place 3 Cadbury Eggs in the center of each cupcake.  Serve and enjoy!
These last up to 5 days in a sealed container.

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  • Mai Nguyen April 4, 2012 at 11:59 am

    these look adorable! i was planning on baking some rainbow cupcakes (fun for the kids) with the grass and egg shaped speckled m&m’s they have for easter! (:

  • Audra April 4, 2012 at 12:35 pm

    Adorable Krissy! So festive 🙂

  • Melissa Maruca April 4, 2012 at 2:36 pm

    OMG! These are so cute!!!!!!!

  • Averie Cooks April 4, 2012 at 3:01 pm

    These are adorable! And I love that you used real, fresh raspberries to make them…YUM!

  • Emilie @ Emilie's Enjoyables April 4, 2012 at 4:14 pm

    These are so cute!

  • Kiri W. April 4, 2012 at 6:18 pm

    Ooooh, raspberry cupcakes sound fantastic! 🙂 And mini cream eggs are always a plus.

  • Stephsbitebybite April 4, 2012 at 8:59 pm

    These are so adorable!!

  • Georgia The Comfort of Cooking April 4, 2012 at 9:28 pm

    These are so cute and creative, Krissy! What a fun and special Easter recipe, and I love the fact that you use fresh raspberries. Lovely!

  • Julie @ Table for Two April 5, 2012 at 1:05 am

    wow, Krissy. These are so cute and super creative. I LOVE your creations — seriously, they’re always so perfect and beautiful! I love the bright pink and the bright green contrast!

  • batteriescompany April 5, 2012 at 1:31 am

    Awsome food gawker, love your creations

  • Myfudo April 5, 2012 at 3:17 am

    The raspberry cupcakes are adorable…I must admit they are  whole notch better with the colorful toppings. Yummy!

  • Joanne April 5, 2012 at 12:19 pm

    I am in so much awe right now, I can’t even describe it. there aren’t words.  These are AMAZING!

  • Amanda @ Semi-Health Nut April 5, 2012 at 3:16 pm

    These are adorable!  And I love that you used fresh raspberries…they must taste good as well!

    Thanks for sharing! 🙂

  • Lauren at Keep It Sweet April 5, 2012 at 11:43 pm

    These cupcakes are just gorgeous, Krissy!

  • Julia {The Roasted Root} April 6, 2012 at 5:24 am

    These cupcakes are just perfect for Easter! My nieces and nephews would love a treat like this…and mini Cadbury eggs take me back to my childhood!  Such a great and cute recipe!

  • Chrissy April 6, 2012 at 5:53 pm

    Krissy! These are FABULOUS. I love them oh so much! Those eggs on top are my fav, so added to a cupcake would only make my dreams come true. I hope you have a fantastic Easter Sunday! 

  • Efe 12 April 7, 2012 at 2:29 am

    These cupcakes are very colourful and interesting, I think I shouuld make these for my parents on Sunday.

  • Efe 12 April 7, 2012 at 2:32 am

    you spelled colourful wrong

  • DessertForTwo April 10, 2012 at 1:22 am

    Love that this has real raspberries!

    Hope you had a great Easter, Krissy 🙂


  • Krissy's Creations April 14, 2012 at 9:23 pm

     Thanks Joanne!

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