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Mini Easter Cakes

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These adorable Mini Easter Cakes are soft, moist, and topped with pastel-colored frosting or glaze! Perfect for Easter celebrations, these little treats are easy to make and decorate with sprinkles, candy eggs, or coconut for a festive springtime dessert.

Ingredients

Scale

For the Cakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • Gel food coloring (optional for pastel-colored cakes)

For the Frosting or Glaze:

  • 1 ½ cups powdered sugar
  • 2–3 tbsp milk or heavy cream
  • ½ tsp vanilla or almond extract
  • Gel food coloring (pastel pink, yellow, blue, green)

For Decoration:

  • Easter sprinkles
  • Mini chocolate eggs or jellybeans
  • Shredded coconut (optional, for a “grass” effect)

Instructions

Step 1: Make the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease a mini cake or cupcake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, mixing well, then add vanilla extract.
  5. Alternately add flour mixture and milk, mixing until smooth.
  6. If making pastel-colored cakes, divide batter into bowls and mix in a few drops of gel food coloring.

Step 2: Bake the Mini Cakes

  1. Spoon batter into mini cake molds or cupcake liners, filling about ¾ full.
  2. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  3. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Step 3: Make the Glaze or Frosting

  1. In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
  2. Divide into bowls and tint each with pastel food coloring.

Step 4: Decorate the Cakes

  1. Drizzle the glaze over the cooled cakes or spread with frosting.
  2. Top with Easter sprinkles, mini chocolate eggs, or coconut.

Notes

  • For extra flavor, use lemon or almond extract in the cake or frosting.
  • Make-ahead option: Bake the cakes a day in advance and frost before serving.
  • For a coconut “nest,” dye shredded coconut green and place mini eggs in the center.
  • Store leftovers in an airtight container at room temp for 2 days or in the fridge for 4 days.

Find it online: https://ukfinda.com/mini-easter-cakes/