Easter Egg Cupcakes Recipe

Name: Easter Egg Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Sugar; 1 cup Brown Sugar, Not Packed; 1-3/4 cup Flour; 3/4 cups Cocoa Powder; 1-1/2 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 cup Milk; 2 whole Eggs; 1/2 cups Oil; 2 teaspoons Vanilla; 1 cup Boiling Water; _____; FOR THE COOKIES:; 3 cups Flour; 2 teaspoons Baking Powder; 1 cup Sugar; 2 sticks Butter (1 Cup); 1 whole Egg; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Almond Extract; _____; FOR THE ICING:; 4 Tablespoons Meringue Powder; 1/2 cups (scant) Water; 3 cups Powdered Sugar; 1 teaspoon Vanilla Or Almond Extract (optional); 2 drops Food Coloring

Servings: persons

FOR THE CUPCAKES:
1 cup Sugar
1 cup Brown Sugar, Not Packed
1-3/4 cup Flour
3/4 cups Cocoa Powder
1-1/2 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1 cup Milk
2 whole Eggs
1/2 cups Oil
2 teaspoons Vanilla
1 cup Boiling Water
_____
FOR THE COOKIES:
3 cups Flour
2 teaspoons Baking Powder
1 cup Sugar
2 sticks Butter (1 Cup)
1 whole Egg
1/2 teaspoons Vanilla Extract
1/2 teaspoons Almond Extract
_____
FOR THE ICING:
4 Tablespoons Meringue Powder
1/2 cups (scant) Water
3 cups Powdered Sugar
1 teaspoon Vanilla Or Almond Extract (optional)
2 drops Food Coloring

1
Preheat oven to 350 degrees. Fill muffin tins with cupcake liners.
2
Mix dry ingredients. Add milk, eggs, oil and vanilla to the dry ingredients and beat until well combined. Then, carefully add boiling water.
3
Batter will be very runny, don't be alarmed. Pour batter into a batter bowl or measuring cup for ease in filling cupcake liners. Bake for about 12-15 minutes, or until a toothpick comes out clean.
4
Directions for cookies:
5
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add egg and extracts to the creamed mixture and mix well. Gradually add the flour mixture and beat until well combined.
6
Roll out dough and cut out shapes. Bake at 350 degrees for about 10 minutes. If you like a soft sugar cookie, bake a little shorter, if you like a crisp cookie, bake a little longer.
7
Directions for Royal Icing:
8
Mix all Royal Icing ingredients together until well combined. Decorate cookies with icing and assorted sprinkles
9
Frost cupcakes and place cookie on top.

2787

kcal

Calories

149

Fat

359

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Sugar, 1 cup Brown Sugar, Not Packed, 1-3/4 cup Flour, and more.

Yes, Easter Egg Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Egg Cupcakes

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