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    Home » Cupcakes

    Mini Egg Cupcakes

    March 22, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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.

    Easter egg cupcakes on a brown serving plate and a brown nest in the back.

    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.

    Vanilla cupcakes with chocoalte frosting and mini eggs on top.

    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!

    Easter cupcakes with shredded coconut and colored eggs.

    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.
    Ingredients: flour, sugar, baking powder, salt ,oil, yogurt, eggs, milk, and vanilla.
    Ingredients: powdered sugar, butter, coconut, heavy cream, cadbury eggs, and cocoa powder.

    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.

    Vanilla cupcake batter in a glass bowl.
    Muffin pan filled with cupcake batter.
    Vanilla cupcakes on a wire rack.

    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.

    Decorated cupckes with three eggs on top of the chocolate frosting.

    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

    Can I Use A Different Candy?

    Yes! I'd recommend jelly beans, any other mini chocolate eggs, or even a mashmallow Easter bunny.

    Can These Be Baked Into Mini Cupcakes?

    Yes they can! The bake time will be different. Check them after 8 minutes.

    How Can I Make This Recipe Easier?

    You could certainly use a white, vanilla, or yellow cake mix, but I highly recommend you make these homemade cupcakes. They're super easy and taste so much better!

    Super moist and fluffy vanilla cupcakes with shredded coconut on top and cadbury mini eggs.

    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!

    More Easter Desserts

    • Cadbury Mini Egg Cookies
    • Carrot Pound Cake
    • Lemon Curd Cookies
    • Strawberry Cinnamon Rolls

    Mini Egg Cupcakes

    Karissa Parrish (Ginger Snap)
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • Muffin Pan
    • Cupcake Liners
    • Mixing Bowls
    • Electric Stand Mixer

    Ingredients:
     
     

    Vanilla Cupcakes

    • 1 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¾ cup sugar
    • ⅓ cup vegetable oil (or canola)
    • 1 large egg, room temperature
    • 1 large egg white, room temperature
    • ¼ cup yogurt (plain or vanilla), room temperature
    • 2 teaspoons vanilla extract
    • ½ cup milk, room temperature

    Chocolate Frosting

    • 1 cup unsalted butter, room temperature (2 sticks)
    • 3 cups powdered sugar
    • ½ cup cocoa powder, sifted
    • ¼ cup heavy whipping cream (or milk)

    Decorations

    • sweetened shredded coconut
    • Cadbury Eggs (36 total)

    Instructions:
     

    • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

    Vanilla Cupcakes

    • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
    • Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
    • FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

    Chocolate Frosting

    • In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined (about 30 seconds).
    • Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

    Assemble

    • Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip.
    • Top each cupcake with shredded coconut and 3 Cadbury Eggs.
    • Store leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.

    Notes:

    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.

    Nutrition

    Calories: 439kcalCarbohydrates: 57gProtein: 4gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 162mgPotassium: 84mgFiber: 2gSugar: 43gVitamin A: 546IUVitamin C: 0.03mgCalcium: 35mgIron: 1mg
    Keyword chocolate buttercream, easter cupcakes, easter egg cupcakes, vanilla cupcakes
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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