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Easter Surprise Cupcakes

Rated as 3.92 out of 5 Stars

"An Easter cupcake with a surprise egg inside."
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Ingredients

35 m servings 196 cals
Original recipe yields 24 servings (24 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts


Per Serving: 196 calories; 8 g fat; 29 g carbohydrates; 2.6 g protein; 18 mg cholesterol; 212 mg sodium. Full nutrition

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Reviews

Read all reviews 40
  1. 53 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were fun to make with the kids. We decorated the cupcakes to look like "baskets" using licorice sticks for handles, green coconut for grass, and mini peanut butter eggs!

Most helpful critical review

The cupcakes were great but the chocolates melted right through the bottom.

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These were fun to make with the kids. We decorated the cupcakes to look like "baskets" using licorice sticks for handles, green coconut for grass, and mini peanut butter eggs!

I tried this recipe because I wanted to make cupcakes for my fiance's family and my own...but my mom wanted carrot cake and I thought the design was really cute. Instead of making regular vanill...

My kids thought these cupcakes were great. I enjoyed them too. Great for anytime, not just Easter.

These were really good. I used mini-marshmallows to make bunnies decorations. Really fun for Easter.

these were spectacular!!..followed recipe exactly as described, but after they cooled I iced them with duncan hines frosting....YUMMMM!

I'm not the greatest fan of cupcakes, but these were delectable! I used Lilliput eggs that I had left in the freezer for several days, but I'm sure they would have stayed whole even if I hadn't ...

The cupcakes were great but the chocolates melted right through the bottom.

for me, the cupcakes were really good. not all the ingrediants dissolved well, so the batter was a little lumpy. When it was baked, the lumps helped add nice texture to the cupcake, it was lik...

These are fantastic! I've made probably close to 40 of these in the past 24 hours. They're gobbled up by everyone who comes over. (I use that sour cream frosting recipe with it, and it's delicio...