Whether you planned ahead to make Easter cupcakes or your 4th grader sprung it on you the night before that he/she needed them for a party, I have the easiest idea for you and I think you’re going to love it. Thanks to this fun icing technique I discovered, you’ll have bakery worthy cupcakes in a jiffy.
I made these cupcakes for my kids and let’s just say they were impressed. 😉 Sitting on my pretty cake plate, they really look like they should be sitting in a bakery somewhere. These Easter cupcakes were so much fun to make and incredibly easy. I borrowed this icing technique and am now hooked on icing cupcakes this way!
As I mentioned before, I like to stock up on Pillsbury baking mixes and frosting while at Walmart. It puts my mind at ease to know I have baking supplies on hand to whip up a cake, cupcakes or cake mix cookies (have you tried these?!) anytime I want or need to. As a busy full-time working mom, I can use all the help and convenience I can get!
When I made these cake mix cookies using a Pillsbury mix and frosting, I shared how refrigerating the frosting for about an hour helps make piping it much easier. For icing these Easter cupcakes, I went to the other extreme, microwaving it!
Here’s how to do it.
Bake the cupcakes and let them cool completely. I recommend using the foil liners because they peel off very easily and do not take pieces of the cupcake with it. If you don’t have foil liners, spray the cupcake tin very well to prevent them from sticking (use olive oil spray if you have it) and do not use a liner at all.
After the cupcakes have cooled, take off the liner and place them on a cooling rack with something underneath, such as parchment paper or a cutting board. You’ll want something to catch the drips from the icing on and something that will allow you to scrape off the icing that falls back into the container.
Microwave your store-bought icing in the container for 10-second intervals (30 seconds total should do it), stirring in between until the icing becomes very thin.
Once the icing is thinned, pour it over the cupcakes from the container. You’ll want to start in the middle of the cupcake and swirl it around to cover the entire top.
Once you’ve covered all of the cupcakes with the first layer, the icing should have thickened up a little and is ready for a second layer. You can smooth it out with a knife after applying the second layer if needed.
If you plan to add sprinkles, do it immediately after the second layer so they will stick well.
Let the icing harden and then put the cupcakes in the refrigerator. The icing will harden completely, making them easy to eat. Believe it or not, the icing will not come off on your hands! I love how the icing drips down on the sides and hardens.
I wish you could have seen my kids’ faces when they came home from school and saw these. (And when they were eating them.) It’s little moments like this that make me realize how much I love baking for and with my kids. When I think back on holidays as a family, so much of it involves the food we made and shared together. It brings us together around the table and makes memories which include different tastes, smells and sounds that will carry over year to year.
Sharing these moments is how I #MixUpAMoment with my family on Easter.
Have you ever tried this icing technique with cupcakes before? You can save and stock up on Pillsbury products using ibotta and be ready to make your own special cupcakes for Easter.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.