Mini Egg Cupcakes Recipe

Name: Mini Egg Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 12 small solid chocolate Easter eggs, unwrapped and frozen; 1 1/2 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1 cup white sugar; 1/2 cup butter, softened; 2 eggs; 2 teaspoons vanilla extract; 1/2 cup milk; 1/2 cup butter, softened; 2 cups confectioners' sugar; 1/2 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(R))

Servings: persons

12 small solid chocolate Easter eggs, unwrapped and frozen
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 cup white sugar
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1/2 cup milk
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 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(R))

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
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
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
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.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 12 small solid chocolate Easter eggs, unwrapped and frozen, 1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, 1 cup white sugar, and more.

Yes, Mini 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.

Mini Egg Cupcakes

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