Mini Egg Cupcakes

Whip up the perfect Easter treat with this mini egg cupcake recipe! These adorable and delicious cupcakes are topped with creamy frosting and colorful mini eggs, making them a hit for all ages.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 18

Total Time 48

Servings cupcakes

Calories 490kcal

Equipment

Ingredients

Vanilla Cupcakes

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter softened
1 1/2 cups granulated sugar
3 large egg(s)
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
Gel food coloring I used pastels: yellow, pink, and blue

Buttercream Icing

1 1/2 cups unsalted butter softened
3 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract optional
3-4 tablespoons whole milk

Topping

Easter/pastel-colored sprinkles
Mini chocolate eggs

Instructions

Preheat the oven to 350°F and line a cupcake tin with paper liners.
To make the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter into 3 separate bowls (about 1 2/3 cups each) and add pastel food coloring to each, creating the desired shades.
Using measuring spoons or a small cookie scoop, fill each cupcake liner with 1 1/2 tablespoons of batter of each color (liners should be about 2/3 full after all 3 colors). Try to create a triangle with the colors so you can see all 3 colors so it’s easier to swirl. Swirl the batter with a toothpick, creating a marbled effect.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
To make the buttercream icing: In a separate bowl, beat the butter until smooth. Add in the powdered sugar, vanilla extract, almond extract, and milk; mix until smooth.
Spread or pipe the cooled cupcakes with a generous layer of buttercream.
Decorate with pastel sprinkles and mini chocolate eggs.

Notes

Gently swirl the different colored batters together in the cupcake liners using a toothpick or skewer to create a beautiful marbled effect. You can also layer the colors if preferred.

If the buttercream is too thick, add a little more milk. If it's too thin, add more powdered sugar until you achieve the desired consistency.

Nutrition