Spring Cupcakes

Decided to be festive and get in the spring spirit by making cute cupcakes with mini eggs. I just used the classic chocolate Betty Crocker cake mix and made 24 cupcakes. I then iced them with Wilton Buttercream icing and topped it with a mini egg. Enjoy, and HAPPY SPRING! FINALLY!


Buttercream Icing


  • Chocolate Cake Mix (of your choice! I used Betty Crocker)
  • Buttercream Icing Ingredients (down below)
    • 1/2 cup solid vegetable shortening
    • 1/2 cup (1 stick) butter or margarine softened
    • 1 teaspoon clear vanilla extract
    • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
    • 2 tablespoons milk


  1. Make cupcakes according to instructions on back of cupcake mix box
  2. Let cool
  3. Make the buttercream icing (instructions down below)

Buttercream Recipe

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
    1. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
    2. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Colour Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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