Mini Egg Cupcakes

These Mini Egg Cupcakes are the perfect sweet treats to serve at your Easter celebration! They are vanilla cupcakes that are topped with a chocolate buttercream, coconut flakes, and Cadbury eggs.

These Easter cupcakes are decorated to look like a little nest. I chose to add shredded coconut on top of the buttercream frosting to look like small twigs.

I then added three Cadbury mini eggs to the top of the cupcake. These would definitely be the perfect dessert to serve at your Easter dinner!

Looking for more cupcake recipes? Then check out these: raspberry coconut cupcakes, banana split cupcakes, and carrot cake cupcakes.

Why You'll Love These Cupcakes

• The vanilla cake is fluffy and moist.
• They're topped with chocolate candy eggs.
• The chocolate frosting is smooth and creamy.
• It's such an easy dessert to make that the whole family will love!

Because this recipe is so simple, you could certainly mix and match the cupcake flavors and even the frostings!

Expert Baking Tips

• Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
• Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
• Cupcake Batter: Fill the cupcake liners 2/3 of the way full, which is just under 3 tablespoons of batter.
• Easter Candy: If you don't prefer Cadbury chocolate eggs, then you could also use Hershey's mini eggs.

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Flour: I used all-purpose flour.
• Oil: You can use either vegetable oil or canola.
• Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
• Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
• Cocoa Powder: I used dark chocolate cocoa powder but you could also use regular.
• Coconut: Use shredded coconut flakes. Either sweetened or unsweetened would work great.
• Cadbury Eggs: These chocolate Easter eggs get placed on top of the cupcakes at the very end.

Instructions

Here are the step by step instructions on how to make these Cadbury mini egg cupcakes.

Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.

Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.

Step 4: Bake. FIll the cupcake liners 2/3 of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.

Step 5: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.

Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined. Then increase to high speed and beat until smooth and fluffy.

Step 6: Decorate. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 6B.

Add the shredded coconut and 3 eggs to the top of each cupcake.

Storing Tips

Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.

Frequently Asked Questions

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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