7 Adorable Easy Easter Cupcakes That You Must Make This Year

Easter Eggs Cupcake Roundup

I love making fun and cute cupcakes with the kids, and these adorable Easter cupcake recipes prove that cute cupcakes can be made by all ages.

These Gluten Free Lemon Pound Cake Cupcakes  by One Creative Mommy are a quick and tasty alternative to the typical lemon cupcake recipe.

For a more decadent cupcake, try these  Easter Bunny Cupcakes by Dorky’s Deals.  Chocolate cupcakes are topped with chocolate frosting, Reese’s Peanut Butter Cups, Whoppers and a few candy embellishments to create adorable brown bunnies.  These could easily be swapped out with white chocolate Reese’s and gumballs to create the traditional white Easter Bunny.

A simple boxed Funfetti mix is baked into cupcakes, frosted, and topped with this surprising topper to make these Easy Easter Cupcakes by Ann’s Entitled Life.

When I saw these adorable carrot cake cupcakes, I had no idea the toppers were made with circus peanuts!  Head on over to Cutefetti to learn How to Make Carrot Cake Cupcake Decorations with Circus Peanuts.  Not a fan of circus peanuts? Check out this  Gumdrop Carrot Cupcakes recipe.

These Easter Candy Cupcakes from The Frugal Navy Wife are made from scratch, and then topped with birds nests made from common ingredients.

Peeps and Wilton icing decorations make Peek-a-Boo Peeps Easter Cupcakes by Dorky’s Deals a must have dessert for every Easter gathering.

Guilty Pleasure Shrimp Pasta | A Budget Friendly Recipe to Please a Crowd

Shrimp Pasta Horizontal copy

I consider myself somewhat of a foodie.  I prefer high quality ingredients to generics, foods that can only be described as an acquired taste, and intensive cooking techniques.  In fact, I was almost too ashamed to post this recipe, but then I realized that posting it would, in fact, make the world a better place.

You see, this recipe includes the THREE items that make me cringe.  But somehow, when you put them together, you have this magical dish.  A dish that feeds a large crowd for pennies, a dish that they won’t just eat, but one that they will crave and request for the rest of their lives.  It’s THAT. GOOD.

This makes a very large batch, but the sauce freezes well for a quick weeknight reheat.  It comes together in just a few minutes and can easily double for big gatherings.  It is easy to throw in the crockpot and take to sports dinners, family reunions, or to keep all to yourself.

INGREDIENTS

  • 1 large onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 stalks celery
  • 8 ounces
    sliced mushrooms
  • 3 cloves garlic
  • 2 Tablespoons
    olive oil
  • 1 can cream of shrimp soup
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 4 Ounces
    Velveeta
  • 1 TBSP Tony Cachere Cajun Seasoning (to taste)
  • 1/4 tsp salt
  • 1/2 Teaspoon
    ground black pepper
  • 1 pound small shrimp, shells and tails removed

INSTRUCTIONS

  1. Chop onions, bell peppers, and celery. Finely mince garlic.
  2. Heat olive oil in a skillet. Add onions, peppers, celery, and garlic. Sautee over medium heat until onions turn clear. Stir in mushrooms and cook until tender.
  3. Mix in cream soups, Velveeta, and seasonings. Stir constantly until Velveeta is melted.
  4. Turn to low heat and add shrimp to saucepan. Cook 5-7 minutes, or until the shrimp turn pink.
  5. Serve over cooked spaghetti noodles.