Celebrate Easter with these festive cupcakes.


By LORI LESLEY


WHAT’S IN IT


3 cups all purpose flour


2 tsp. baking powder


1 tsp. salt


2 cups sugar


4 eggs


1 cup butter, softened


1 tsp. vanilla extract


2 cups buttermilk

HOW TO MAKE IT


Preheat oven to 350 degrees and line 36 muffin tins with paper cupcake liners.


In medium bowl, combine flour, baking powder and salt. In large bowl, cream sugar and butter together on medium speed; add eggs, one at a time and beating after each one.


Beat in vanilla and 1/3 of the flour mixture to combine. Add 1/2 of the buttermilk and beat, followed by another 1/3 of the flour mixture.


Add buttermilk and repeat until all of the flour mixture and buttermilk are in.


Divide the batter between all of the muffin tins and bake 15-18 minutes.

BUTTER CREAM FROSTING


1 cup butter, softened


5 cups powdered sugar


3-4 tablespoons heavy whipping cream

HOW TO MAKE THE FROSTING


Beat the butter until light and fluffy. Slowly add powdered sugar, 1/2 cup at a time, beating between additions.


Once all the of the powdered sugar has been added, add cream and 1-2 drops of red food coloring to make a pretty pink butter cream.


Pipe the icing on each cupcake. Add sprinkles and top with iced Circus Animal cookies


Enjoy!