Mini Egg Cupcakes

Mini Egg Cupcakes

Keara

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

1 h servings 429 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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. 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. 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. 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.

Reviews

Read all reviews 4
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Wonderful, tasty cupcakes. The candy-coated eggs on top offer a whimsical touch and the chocolate egg inside remained surprisingly intact during baking. I totally BLEW IT by using store-bought i...

pretty and tasty!

Love this cupcake and i'm eating it right now!!!!!!!! PS: It is soooo cute and easy to make!

Wow these cupcakes are amazing! I did make a few changes to the ingredients though... Instead of using all purpose flour I used an equal amount of cake flour and instead of using granulated suga...

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