Making the perfect cupcake doesn’t have to cost a lot of money nor take a great deal of time. Not only are these cupcakes fast and easy, but they are also seriously delicious! If you are looking for more Easter dessert ideas, I’ve got you covered!
Making the perfect cupcake doesn’t have to cost a lot of money nor take a great deal of time. Not only are these cupcakes fast and easy, they are seriously delicious!
- 1 c heavy whipping cream
- 1 tsp. vanilla extract
- 1 tbsp. powdered sugar
Place mixer bowl in freezer for about 10 minutes.
In the bowl of stand mixer with whisk attachment, whip cold cream on high until stiff peaks are just about to form.
With mixer on low, add in vanilla and sugar.
Return mixer to high speed and whip until peaks form. (about 3 minutes)
I vividly remember Easter last year. We were having a small get together with church friends at a local park. It just so happened to be less-than-ideal weather conditions for an outdoor Easter celebration, so I offered to host at my home.
I have NO idea what I was thinking.
In 43 minutes, 27 people (of which 19 were children) would be arriving and I had nothing to serve!
Or did I?
Thankfully, I had gone grocery shopping the day before. As I was getting ready to go through the checkout, there was a display called “Baker’s Corner”. It had box cake mixes, chocolate, sprinkles, everything a baker could want and all in one easy spot and at a price too low to pass up!
Not really thinking too much about it, I picked up some white cake and some of the adorable sprinkles that I had not seen anywhere else. (And I look for these things… I am a bit of a Sprinkle’s expert.)
It truly was the easiest dessert I had ever put together.
I baked the cupcakes and then frosted them with store-bought whipped cream. (I will share a quick homemade whipped cream recipe below too!) I used a kitchen knife and spread some whipped cream on a cooled cupcake.
PRO TIP: Want to cool down cupcakes quickly? After you have removed the baked cupcake from the oven, let it sit on the counter for a few minutes. Then pop them in the freezer for 10 minutes! The cupcakes will then be cool enough to frost!
After I spread some whipped cream on my cupcake I grabbed those adorable sprinkles.
Truth be told… I let my kids do this part. (I was frantically trying to clean up all the laundry off of the couch!) They picked the sprinkle design that they liked best and went to town. I loved the butterflies… they loved the festive colors in these white, pink, and peach jimmies.
Want to know the best part about these cupcakes? The kids liked them BETTER than the Easter candy. They were passing on the giant chocolate bunny and enjoying these light and beautiful cupcakes! Even though I have time to plan ahead for this year’s get-together, I will be making these!
More Easter Desserts: