Mini Egg Cupcakes

These Mini Egg Cupcakes are a delightful treat perfect for springtime, Easter, or any
occasion! Fluffy vanilla cupcakes are topped with a creamy frosting and finished with
Cadbury Mini Eggs for a festive and colorful touch.

Instructions:

Prepare the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy (about 2-3
   minutes).
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla
   extract.
5. Gradually add the dry ingredients in batches, alternating with the milk, until the
   batter is smooth.
6. Gently fold in crushed Mini Eggs for a sweet crunch in every bite.

Bake the Cupcakes

1. Spoon the batter into the mini cupcake liners, filling each about ¾ full.
2. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool
   completely.

Make the Frosting

1. In a bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, mixing until smooth.
3. Stir in the vanilla extract and a splash of milk if needed to achieve a fluffy
   consistency.
4. If desired, divide the frosting into bowls and add a few drops of food coloring for a
   festive, pastel look.

Decorate the Cupcakes

1. Pipe or spread the frosting onto the cooled cupcakes.
2. Garnish each cupcake with whole Mini Eggs on top.
3. Sprinkle with additional crushed Mini Eggs for a fun, crunchy texture.

Serve & Enjoy!
These Mini Egg Cupcakes are best served fresh but can be stored in an airtight container
at room temperature for up to 2 days or refrigerated for 5 days.

FAQs:

1. Can I make these cupcakes ahead of time?
   Yes! Bake the cupcakes in advance and store them unfrosted in the freezer for up to 2
   months. Frost them once thawed.
2. Can I use other chocolate eggs?
   Absolutely—swap Mini Eggs with any other chocolate candies like M&Ms or chocolate
   chips.
3. How do I make these cupcakes gluten-free?
   Use a gluten-free flour blend with xanthan gum for a 1:1 substitution. Ensure all
   ingredients, including Mini Eggs, are gluten-free.

Print Pin

Mini Egg Cupcakes

By: Alicia Thompson

These Mini Egg Cupcakes are the perfect treat for springtime, Easter, or any occasion! Fluffy vanilla cupcakes topped with creamy frosting and Cadbury Mini Eggs offer a festive and colorful touch. A sweet and fun way to celebrate with friends and family, these cupcakes are as delicious as they are cute!

Prep Time :15 minutes mins

Cook Time :18 minutes mins

Total Time :33 minutes mins

Servings :24 mini cupcakes

Ingredients

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup crushed Cadbury Mini Eggs

For the Frosting:

• ½ cup butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• A splash of milk if needed
• Food coloring optional
• Whole Mini Eggs for garnish
• Additional crushed Mini Eggs for garnish

Instructions

• Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
• In a bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients in batches, alternating with the milk, until the batter is smooth.
• Gently fold in crushed Mini Eggs for a sweet crunch in every bite.
• Spoon the batter into the mini cupcake liners, filling each about ¾ full.
• Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth.
• Stir in the vanilla extract and a splash of milk if needed to achieve a fluffy consistency.
• If desired, divide the frosting into bowls and add a few drops of food coloring for a festive, pastel look.
• Pipe or spread the frosting onto the cooled cupcakes.
• Garnish each cupcake with whole Mini Eggs on top and sprinkle with additional crushed Mini Eggs for a fun, crunchy texture.