Easter Cupcakes

Easter Cupcakes

15 March 2019

Traditional Simnel Easter cakes are often too heavy for little tums, so why not try our quick, easy and pretty Easter fairy cakes? We've used a fresh fruit puree in the icing to naturally flavour and colour the cakes. They're a cheaper option than shop-bought Easter eggs and kids will have heaps of fun helping make them - and even more fun eating them.
  • Recipe





Preperation Time

10 mins

Cooking Time

15 - 20 mins


For the cakes

For the icing (Raspberry)

For the icing (Passionfruit)


1Place paper cases into a bun or muffin tin and pre-heat your oven to 190°C/170°C Fan/Gas mark 5

2Cream the butter, sugar and lemon zest together until pale. Add the eggs a little at a time and beat well between each addition. Fold in the flour and then using a teaspoon, fill each paper case two thirds full

3Bake in the oven for 15-20 minutes, until golden and firm to the touch

4Pour the fruit purees into separate bowls and then add enough icing sugar to each to make a soft, yet slightly firm icing

5When cupcakes are done, remove from oven and allow to cool completely before icing

6Using a teaspoon, ice the cakes and then decorate with additive free sprinkles or sweets.