Easter Cupcakes

I just made Easter cupcakes and thought they were so good, easy, and fun!  I used this cupcake recipe and this frosting recipe.  I also added green food coloring to some coconut and put it on top for the "grass" and added a few chick and bunny shaped candies to the top.
https://www.melskitchencafe.com/light-and-fluffy-yellow-cupcakes/

Light and Fluffy Yellow Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

4 Stars (7 Reviews)

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Ingredients

• 1 1/2 cups all-purpose flour (7 1/2 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons butter, room temperature
• 1/2 cup sour cream, light or regular
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Make sure an oven rack is positioned in the middle of the oven. Line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl (or in the bowl of an electric stand mixer). Add the butter, sour cream, egg, egg yolks and vanilla. Beat at medium speed until the batter is smooth and creamy, about 30 seconds to 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for a few more seconds, if needed, until no more dry pockets of flour remain. The batter will be thick - don't be alarmed!
3. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes (adding time, if needed) until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. As always, don't overbake or the cupcakes will be dry.
4. Gently lift out the cupcakes from the muffin tin onto a cooling rack to let cool completely. Frost as desired!

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

 Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
https://sallysbakingaddiction.com/party-pinata-cupcakes/