Easter Surprise Cupcakes Recipe - Allrecipes.com
Easter Surprise Cupcakes Recipe
  • READY IN 35 mins

Easter Surprise Cupcakes

Recipe by  

"An Easter cupcake with a surprise egg inside."

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2009

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
Mar 20, 2005

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


49 Ratings

Apr 14, 2009

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 vanilla cupcake I got a recipe for carrot cake so I just made carrot cake cupcakes and made some cream cheese glaze & dyed coconut shavings green & got sweet tart jelly beans and fruity twizzlers. They came out so cuuute and so yummy!! Everyone loved them!

Apr 06, 2003

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

Mar 25, 2009

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

Apr 06, 2009

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 frozen them. However, when I bit into a cupcake after I had let them cool, the egg was still quite cool, which I found refreshing. I ate them without icing, but my friends prefered them with icing. By the way, DO NOT tell your friends that there is a chocolate egg in the cupcake before they find it. They WILL be angry with you. :P

Apr 12, 2006

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

Feb 21, 2005

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 like cornbread. for me, the batter only made 15 cupcakes, instead of 24.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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