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!
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 ⅔ 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.
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.
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 ⅔ 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.
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
Yes! I'd recommend jelly beans, any other mini chocolate eggs, or even a mashmallow Easter bunny.
Yes they can! The bake time will be different. Check them after 8 minutes.
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!
It brings me so much joy to see you make my recipes. 🙂
More Easter Desserts
Mini Egg Cupcakes
- Muffin Pan
- Mixing Bowls
- Electric Stand Mixer
- 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
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- ½ cup cocoa powder, sifted
- ¼ cup heavy whipping cream (or milk)
- sweetened shredded coconut
- Cadbury Eggs (36 total)
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- 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.
- 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).
- 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.