Easter Cross Pull-Apart Cupcakes

These pull-apart cupcakes are a smart way to serve a crowd at Easter without the fuss of cutting and plating a full cake. The cross shape adds meaning without being complicated – you just arrange regular cupcakes in a pattern.

I like that kids can grab their own portion easily, and the whole thing still looks impressive on the table. The real win is being able to frost and decorate them ahead of time, then just set them out when guests arrive. They work especially well for Easter brunch or after-church gatherings when you need something that travels well.

Servings:
12 cupcakes in cross formation

Real Timing:
Prep: 30 mins
Bake: 20 mins
Cooling: 45 mins
Decorating: 25 mins
Total time: 2 hours (includes cooling)

What you need for Easter Cross Pull-Apart Cupcakes

How to make Easter Cross Pull-Apart Cupcakes

1. Start by preheating your oven to 350°F (175°C). Line 24 muffin cups with paper liners. I find it’s easier to work with two 12-cup muffin tins rather than doing multiple batches.

2. In a large mixing bowl, combine both boxes of cake mix. Using two boxes ensures we have enough cupcakes to form our cross shape. Add the eggs, vegetable oil, and water. Mix with an electric mixer on low speed for about 30 seconds to combine everything without making a mess, then increase to medium speed and beat for 2 minutes. The batter should be smooth and slightly thick, similar to pancake batter consistency.

3. Fill each cupcake liner about 2/3 full – I use an ice cream scoop for consistent portions. Don’t overfill them; you want the cupcakes to rise just to the top of the liner, not overflow.

4. Bake for 18-22 minutes. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. The edges should be just barely starting to turn golden.

5. Let the cupcakes cool in the pans for 5 minutes (they’ll be too delicate to move right away), then transfer to a wire rack to cool completely. They need to be totally cool before frosting, usually about 45 minutes.

6. While the cupcakes cool, prepare your decorations. Put the coconut in a zip-top bag with 2-3 drops of green food coloring. Seal the bag and massage it until the coconut is evenly colored. This will be your “grass.”

7. Mix your frosting: In a bowl, stir 2-3 drops of blue food coloring into the vanilla frosting until you get a nice sky-blue color. Start with less – you can always add more!

8. On a serving platter, arrange 12 cupcakes in a cross shape – one vertical line of 7 cupcakes and one horizontal line of 5 cupcakes, overlapping in the middle. Make sure they’re snug against each other.

9. Spread the blue frosting over each cupcake, working to make it look like one continuous surface. Use the back of a spoon to smooth the frosting where the cupcakes meet. Don’t worry if it’s not perfect – the toppings will hide any seams.

10. Sprinkle the green coconut “grass” around the edges of the cross. Leave the center blue to represent the sky.

11. Finally, decorate with jelly beans and mini chocolate eggs. I like to cluster them in small groups rather than spacing them evenly – it looks more natural that way.

The finished cross should look like it’s sitting in a grassy field under a blue sky. Don’t forget to keep it refrigerated if you’re not serving it right away – that frosting can get soft at room temperature after a few hours!