1. Recipes

How to Make Mini Egg Cupcakes - A Step-by-Step Guide

Mini Egg Cupcakes are a delightful and delicious treat that are perfect for any occasion. Whether you're hosting a brunch, celebrating a holiday, or simply looking for a sweet treat to satisfy your cravings, these little cupcakes are sure to be a hit. With a moist and tender cake base and a rich and creamy frosting, these mini cupcakes are a decadent delight that will have everyone coming back for more.

These Mini Egg Cupcakes are not only delicious, but they are also incredibly easy ...

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Ingredients

  • 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®)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 cupcakes

  • 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.
  • 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.
  • 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.
  • 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

    429 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 76mg
    • Sodium: 208mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 1g
    • Total Sugars: 45g
    • Protein: 4g
    • Calcium: 87mg
    • Iron: 1mg
    • Potassium: 52mg

    Categories

    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Snack recipes
    Party recipes