Recipe By Maggie
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 24 muffins Calories 196.1

An Easter cupcake with a surprise egg inside.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup margarine, softened
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups milk
  • 24 small chocolate eggs, unwrapped

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. 2 Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. 3 Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  4. 4 Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts

  • Calories 196.1
  • Carbohydrate 29 g
  • Cholesterol 18.4 mg
  • Fat 8 g
  • Fiber 0.5 g
  • Protein 2.6 g
  • Saturated Fat 2.5 g
  • Sodium 212.2 mg
  • Sugar 19.7 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. I tried this recipe because I wanted to make cupcakes for my fiance's family and my own...but my mom wanted carrot cake and I thought the design was really cute. Instead of making regular vanilla cupcake I got a recipe for carrot cake so I just made carrot cake cupcakes and made some cream cheese - Read more ...
  2. These were fun to make with the kids. We decorated the cupcakes to look like "baskets" using licorice sticks for handles green coconut for grass and mini peanut butter eggs!
  3. I'm not the greatest fan of cupcakes but these were delectable! I used Lilliput eggs that I had left in the freezer for several days but I'm sure they would have stayed whole even if I hadn't frozen them. However when I bit into a cupcake after I had let them cool the egg was - Read more ...
  4. These were really good. I used mini-marshmallows to make bunnies decorations. Really fun for Easter.
  5. these were spectacular!!..followed recipe exactly as described but after they cooled I iced them with duncan hines frosting....YUMMMM!
  6. The cupcakes were great but the chocolates melted right through the bottom.
  7. for me the cupcakes were really good. not all the ingrediants dissolved well so the batter was a little lumpy. When it was baked the lumps helped add nice texture to the cupcake it was like cornbread. for me the batter only made 15 cupcakes instead of 24.
  8. A nice one. Could make plain vanilla cupcakes too. Iced with vanilla on some and plain on others; topped iced ones with easter colored sprinkles. A pretty good hit considering the party we were going to already had too much food! My brown sugar was loosely packed.
  9. My kids thought these cupcakes were great. I enjoyed them too. Great for anytime, not just Easter.
RedCipes