Easter Pretzel Mini Cupcakes
Delightful mini cupcakes topped with pink frosting, white chocolate pretzels, and candy-coated eggs, perfect for Easter celebrations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 mini cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pink buttercream frosting (homemade or store-bought)
- White chocolate pretzels (for topping)
- Pastel candy eggs (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a mini cupcake pan with liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the mini cupcake liners about 2/3 full with batter.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Frost with pink buttercream frosting and top each cupcake with white chocolate pretzels and pastel candy eggs.
- Serve and enjoy your festive Easter dessert!
Notes
Ensure ingredients like butter and eggs are at room temperature for best results. Avoid overmixing the batter.
Nutrition
- Serving Size: 2 mini cupcakes
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://www.spiritsdrink.com/easter-pretzel-mini-cupcakes/