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Mini Egg Cupcakes

These Mini Egg Cupcakes are light, fluffy, and full of festive flavor. Soft vanilla cupcakes are studded with crunchy chocolate mini eggs, then topped with a smooth and creamy chocolate buttercream swirl. Perfect for Easter, spring celebrations, or any occasion where you want a dessert that looks as good as it tastes. Easy to make, customizable, and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 25 minutes
Total Time 1 hour 3 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 1 egg room temperature
  • 1 egg white room temperature
  • 1/2 tablespoon vanilla extract
  • 1/4 cup sour cream room temperature
  • 1 1/2 cups cake flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk room temperature
  • 3/4 cup mini eggs chopped
For the Chocolate Buttercream
  • 3/4 cup unsalted butter room temperature
  • 2 1/2 cups powdered sugar
  • 2 tablespoons cocoa powder sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • sprinkles and extra mini eggs for topping

Method
 

Cupcake Instructions
  1. Preheat oven to 325°F (163°C). Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes.
  3. Add the egg and egg white, mixing until combined. Add vanilla and sour cream, then mix again. The batter may look curdled at this stage.
  4. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet, alternating with buttermilk. Start and end with the dry ingredients.
  6. Fold in chopped mini eggs until just combined.
  7. Scoop batter into prepared liners, filling each about 2/3 full.
  8. Bake for 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in the pan on a wire rack.
Buttercream Instructions
  1. In a stand mixer, beat butter until fluffy.
  2. With mixer on low, gradually add powdered sugar, one cup at a time.
  3. Add sifted cocoa powder, then mix in heavy cream and vanilla.
  4. Beat on high speed for 3–4 minutes until fluffy, then mix briefly on low to remove air bubbles.
  5. Pipe chocolate buttercream swirls onto cooled cupcakes and top with sprinkles and extra mini eggs.

Notes

  • Make sure all ingredients are at room temperature for best results.
  • Do not overbake the cupcakes—check at the 16-minute mark.
  • Cool cupcakes completely before frosting to prevent melting.