- 1.5 cups Whole Wheat Pastry Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Sea Salt
- 0.75 cup Maple Syrup
- 0.25 cup Virgin Coconut Oil (melted)
- 1 Egg
- 1 teaspoon Pure Vanilla Extract/Paste
Cream Cheese Frosting
- 8 ounces, softened Cream Cheese
- 0.25 cup Maple Syrup
- 4 drops of red and yellow Natural Food Coloring (I use India Tree)
- 18 Mini Chocolate Eggs
What’s better than having an easter egg cupcake while celebrating the holiday with your friends and family?
Do you have childhood memories of looking for the easter bunny and eggs in the garden?
Growing up it was my second favorite holiday because the weather was great, I got to look for pastel colored sweets and eat lots of sweets.
When I think of spring, pastel colors is what comes to mind. So in honor of my childhood memories and pastel-colored dreams, I’ve made a cupcake for you!
I love using whole wheat pastry flour as it adds more nutrition to your baked good than just plain AP flour.
Mix The Dry Ingredients
Mix The Wet Ingredients
Combine The Wet & Dry Mixtures
Bake The Cupcakes
Allow Cupcakes to Cool & Make the Frosting
After removing the cupcakes from the oven, allow the cupcakes to cool in the cupcake tin for about 5 minutes then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting.
Add the cream cheese to a bowl and whip using a hand-held electric mixer or a standing mixer with a paddle attachment for about 5 minutes then add the maple syrup and mix for another 2-3 minutes.
You can now divide the cream cheese mixture and add 3-4 drops of natural food coloring. Mix well then scoop it into a piping bag or ziplock bag.
Pipe the frosting onto the cupcakes then top with a couple of chocolate eggs.
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