An Easy Easter Treat

Holly Springs-based baker Jo Pettit specializes in scratch-made breads and pastries on her mobile truck, Jo’s Sweet Indulgence, but she’s not above having a little fun with a cake mix, especially for a quick and easy Easter treat.

“These cupcakes are great for Easter and doing with the kids,” Pettit says. “Make it fun — add food coloring to the batter and frosting, and let the kids help you decide what Easter colors to use.”

“If you have Easter sprinkles, or any type of sprinkles, they are perfect to top your cupcakes with.”

“Also when you are pulling out the measuring cups, here is an awesome opportunity to get a little math lesson in with fractions,” Pettit says.

Despite having the spring event calendar for Jo’s Sweet Indulgence cancelled due to the pandemic, Pettit keeps an optimistic outlook.

“We have to do what we can to help each other, any way we can,” she says. “So grab the family and make some memories in the kitchen!”

White Cupcakes with Vanilla Buttercream Frosting


1 package (18.25 ounces) plain white cake mix

1 cup sour cream

½ cup vegetable or canola oil

3 large eggs

2 teaspoons vanilla extract

Homemade vanilla buttercream frosting, recipe follows

  1. Preheat oven to 350 degrees. Put 24 cupcake liners in cupcake pans.
  2. Place cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop mixer and scrape down the sides of the bowl, if needed. It should look well combined and thickened.
  3. Pour batter into cupcake liners, filling with 3 tablespoons batter or until about two-thirds full.
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely before frosting.

Vanilla Buttercream Frosting

3 cups powdered sugar

½  cup softened butter

1 ½ teaspoon vanilla

1 to 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 1 tablespoon milk. Gradually mix in enough milk to make the frosting smooth and spreadable, if it appears too thick, add more milk. If your frosting becomes too thin, add more powdered sugar.

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