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