Mini Egg Cupcakes

Name: Mini Egg Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Ingredients: 12 small solid chocolate Easter eggs, unwrapped and frozen; 1.5 cups all-purpose flour; 1.75 teaspoons baking powder; 1 cup white sugar; 0.5 cup butter, softened; 2 eggs; 2 teaspoons vanilla extract; 0.5 cup milk; 0.5 cup butter, softened; 2 cups confectioners' sugar; 0.5 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®)

4.8

(6)

4 Reviews

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White cupcakes with a chocolate egg in the center, thick, colorful icing, and topped with a chocolate mini egg!!! Great Easter treat!!

Recipe by Keara Marshall

Updated on April 11, 2022

5

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

1 hrs

Servings:

12

Yield:

12 cupcakes

Jump to Nutrition Facts

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®)

Directions

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 Facts (per serving)

429	Calories
21g	Fat
58g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 429
% Daily Value *
Total Fat 21g	27%
Saturated Fat 13g	64%
Cholesterol 76mg	25%
Sodium 208mg	9%
Total Carbohydrate 58g	21%
Dietary Fiber 1g	3%
Total Sugars 45g
Protein 4g
Calcium 87mg	7%
Iron 1mg	7%
Potassium 52mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.