Mini Egg Cupcakes

  • Recipe By
  • Published Aug 8th
  • Ready In1h
  • Servings12
  • Calories429
White cupcakes with a chocolate egg in the center, thick, colorful icing, and topped with a chocolate mini egg!!! Great Easter treat!!

Mini Egg Cupcakes Ingredients

The following are the ingredients needed to make delicious Mini Egg Cupcakes for 12 servings:

  • 12 small solid chocolate Easter eggs, unwrapped and frozen
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ½ cup butter, softened
  • 2 cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
  • 1 drop food coloring, any color, or as needed
  • 12 candy-coated chocolate eggs (such as Cadbury Mini Eggs®)

Mini Egg Cupcakes Cooking Instructions

  • Prep20m
  • Cook20m
  • Ready In1h

To cook Mini Egg Cupcakes, you need about 20 minutes of preparation time. The time needed to cook this Mini Egg Cupcakes is about 20 minutes , and you can serve your Mini Egg Cupcakes within 1 hour . The following are the steps to cook Mini Egg Cupcakes easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  2. 2 In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
  3. 3 Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
  4. 4 In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.

Nutrition Facts

Per Serving: 429 calories; 57.5 g of carbohydrate; 76 mg of cholesterol; 21 g of fat; 0.8 g of fiber; 3.9 g of protein; 12.7 g of saturatedFat; 208 mg of sodium; 45 g of sugar;

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