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Mini Egg Cupcakes

Karissa Parrish
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 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

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 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.

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
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