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A yellow cake cupcake topped with chocolate buttercream frosting, three Cadbury mini eggs, and an Easter bunny party pick, with another cupcake in the background

Easter Egg Cupcakes

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  • Author: Ann
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 16 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Prepare to wow everyone at your upcoming Easter gathering! These Easter Egg Cupcakes feature a simple yellow cake, topped with a smooth chocolate buttercream frosting. And let’s not forget the real winner here: the Cadbury mini eggs!




  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs (brought to room temperature)
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter (brought to room temperature)
  • 3 1/2 cups confectioner’s sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 48 Cadbury mini eggs



  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk the flours, baking powder, and salt together. Set aside.
  3. In a large bowl, using an electric or hand mixer fitted with the paddle attachment, beat the butter at medium speed for 2-3 minutes. Add the sugar and beat for another 2 minutes, until the mixture is light and fluffy.
  4. Add the eggs one at a time, making sure the first egg is incorporated into the mixture before adding the next one.
  5. Pour the milk and vanilla extract into the mixture and mix until just combined.
  6. Slowly add the dry ingredients and mix until just combined.
  7. Fill each liner 2/3 of the way and bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack to allow the cupcakes to cool completely.

Chocolate Buttercream Frosting

  1. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter at medium speed for 2 minutes, until creamy.
  2. Switch your mixer to low speed and gradually add the confectioner’s sugar and cocoa powder.
  3. Add the milk, salt, and vanilla extract to the mixture and mix until fully combined and the frosting is smooth and creamy.
  4. Once the cupcakes have cooled, it’s time to pipe the chocolate nests! Using a piping bag fitted with a Wilton #233 piping tip, start from the middle and add more frosting as you get to the edge of the cupcakes. Place 3 Cadbury mini eggs in the middle to finish your nest.


*If you can’t find cake flour, you can just use 1 1/4 cup all-purpose flour instead.

Note: calorie information is generated using an app and may not be 100% accurate.

Keywords: Easter Egg Cupcakes

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