Mini Egg Cupcakes
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Mini Egg Cupcakes

1. Small solid chocolate Easter eggs, unwrapped and frozen - 12
2. All-purpose flour - 1 ½ cups
3. Baking powder - 1 ¾ teaspoons
4. White sugar - 1 cup
5. Butter, softened - ½ cup
6. Eggs - 2
7. Vanilla extract - 2 teaspoons
8. Milk - ½ cup
9. Butter, softened - ½ cup
10. Confectioners' sugar - 2 cups
11. Vanilla extract - ½ teaspoon
12. Milk, or as needed - 1 tablespoon
13. Food coloring, any color, or as needed - 1 drop
14. Candy-coated chocolate eggs (such as Cadbury Mini Eggs®) - 12

How to cook deliciously - Mini Egg Cupcakes

1. Stage

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. Stage

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. Stage

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. Stage

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.