Easter time is coming soon. And soon means in this case two more weeks to go.

Let me tell you something about Easter treats. You can transform almost every sweet into a stylish dessert, fitting the occasion. Just put some chocolate bunnies on top, chocolate eggs, fresh flowers or add some yellow/pink/purple/green food colouring. Use coloured cupcake wrappers. Include fruit. It is so easy!

I changed my classic vanilla cupcake recipe for Easter. Looooook. As a surprise on the inside, I put chocolate eggs into the muffin mold before baking the dough. They turned out great and the cream cheese frosting on top fits the taste of the batter perfectly. Sounds delicious? Grab your mixer and preheat the oven…

Easter Bunny Vanilla Cupcakes

(makes about 16 cupcakes)

225 g (1 5/8 cup – 8 oz) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature
16 chocolate eggs

frosting:

75 g (1/3 cup) butter
150 g (5 oz.) cream cheese
2 tbsp powdered sugar, or to taste

Preheat the oven to 170° C (325° F). Oil a muffin pan or lay out with paper molds.

Whisk together the flour, baking powder and salt in a medium-sized bowl.Set aside until needed.

In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.

Fill the dough into the molds until they are 2/3 full. Put a chocolate egg inside each mold. Bake for about 30 minutes or until a toothpicker comes out clean. Let the muffins cool.

Melt the butter for the frosting in a microwave-safe bowl. Combine with cream cheese and sugar. Let cool in the refridgerator for 45 minutes. Pipe on top of the cupcakes and decorate with another chocolate item :)