Every year no matter where you go to celebrate Easter, everyone always loves yummy Easter brunch treats. Emma Gelinas said,  “I loved these cupcakes and cake they were such a good and cute idea for easter!” From cute cupcakes to delicious bundt cakes, these yummy treats are always a fan favorite at brunch, and easy to make in your kitchen. I adapted these treats from Martha Stewart’s original recipes.

“Eggs in a nest” cupcakes

For these ‘Eggs in a nest’ cupcakes, I made a cinnamon cake, with a cinnamon cream cheese frosting. These cupcakes are all about the decoration and have a slight cinnamon twist in them for the brunch mood.

Cupcake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon Saigon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter, melted
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Frosting:

• 8 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred)
• ½ cup unsalted butter, cold but still firm
• 1/8 teaspoon kosher salt
• ½ teaspoon Saigon cinnamon
• 3 ½ cups powdered sugar, sifted
• ½ teaspoon vanilla
• 1 bag of chocolate eggs

Instructions:

1. Preheat the oven 350°. Line standard muffin tins with cupcake liners.
2. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
3. Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
4. Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared.
5. Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
6. Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
7. Using the paddle attachment of your stand mixer, beat cream cheese, butter, salt and cinnamon on medium-low speed until smooth and creamy, approximately 2-3 minutes.
8. Reduce speed to low and gradually add the powdered sugar, mixing until incorporated. Add the vanilla after the last addition and mix until incorporated.
9. Be careful not to over beat this frosting, because you want it to be thick and creamy like ice cream.
10. Put frosting into a piping bag and pipe on the sides of the nest.
11. Place the chocolate eggs into the nest.
12. Enjoy!

Lemon-blueberry bundt cake

The lemon-blueberry bundt cake is bursting with flavors and is very moist and refreshing and also gorgeous! It is a for sure pleaser at your Easter Brunch.

Cake:

• 8 ounces cold cream cheese (no whipped, no low-fat, high-quality preferred)
• ½ cup unsalted butter, cold but still firm
• 1/8 teaspoon kosher salt
• ½ teaspoon Saigon cinnamon
• 3 ½ cups powdered sugar, sifted
• ½ teaspoon vanilla 
• heavy cream if needed

Glaze:

1 1⁄2 cups  confectioners’ sugar

8 -10 teaspoons  lemon juice

lemon zest (to garnish)

Instructions:

1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze: in a small bowl, mix together confectioners’ sugar and lemon juice until smooth. Drizzle over top of cake and let it roll down the sides.
6. Serve and enjoy!