Easter Surprise Cupcakes

Easter Surprise Cupcakes

37

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

35 m servings 196 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 212 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). 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.

Reviews

37
  1. 49 Ratings

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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.

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.

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 ...

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

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...

A nice one. Could make plain vanilla cupcakes too. Iced with vanilla on some and plain on others; topped iced ones with easter colored sprinkles. A pretty good hit, considering the party we w...