Mini Egg Cupcakes

Mini Egg Cupcakes – Soft and fluffy vanilla cupcakes, studded with chopped mini eggs and topped with a nest of fudgey chocolate buttercream filled with more mini eggs!

If you are a mini egg lover, these cupcakes are for you! There is only one thing better than eating mini eggs and that is adding them into your favourite baked goods! The chopped mini eggs add perfect little pockets of chocolate into these vanilla cupcakes, almost like chocolate chip cupcakes but with the added crunch of the candy shell. The chocolate buttercream is thick and fudgey, just like the centre of a mini egg. Pipe it into a perfect swirl on top, nestle some more mini eggs right in and you’ve got a cute little mini egg nest!

What you will need

Unsalted butter

Granulated sugar

2 eggs

Vanilla extract

Sour cream – Be sure to use full fat sour cream. It adds moisture to these cupcakes. 

Cake flour – Cake flour gives a light and fluffy texture to these cupcakes. 

If you don’t have cake flour on hand, you can make a substitute. Measure out 1 1/2 cups of flour. Remove 3 tablespoons and replace with 3 tablespoons of corn starch. Then sift this mixture twice. Sifting twice not only mixes the two ingredients together properly, but also aerates it so the consistency is similar to cake flour.

Baking powder

Baking soda 

Salt

Buttermilk – Buttermilk adds moisture to the cupcakes. If you don’t have any on hand, you can make your own substitute. Add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let sit for 5 minutes. It will look a little clumpy but that’s ok! This substitute works well in place of buttermilk. 

Mini eggs – Any variety will work. Feel free to switch up the favours too! I used the regular chocolate eggs in the cupcake batter, but topped the cupcakes with Cookies and Cream eggs because I liked the speckled look of them!

Powdered sugar

Cocoa powder

Heavy cream – 33% heavy whipping cream is best in this chocolate buttercream.

How to make Mini Egg Cupcakes

For the Cupcakes

In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.

Add in the egg and egg white and mix until combined. Add vanilla and sour cream. Mix until combined, scraping down the sides of the bowl as necessary. Don’t worry if your mixture looks curdled. 

In a medium sized bowl, whisk together cake flour, baking soda, baking powder and salt.

Add dry ingredients to wet a little bit at a time, alternating with buttermilk. Start and end with dry ingredients. 

Lastly, add in the chopped mini eggs. Mix until everything is just combined. 

Scoop batter into prepared cupcake liners, filling about 2/3 full.

Bake for about 18 minutes at 325 degrees F. 

Let cool in pan on a wire rack. 

For the Chocolate Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy and well dispersed throughout the bowl.

With the mixer on low, slowly add powdered sugar one cup at a time. Once all the powdered sugar is added, add sifted cocoa powder. Sifting the cocoa powder is very important as it sometimes clumps together after sitting in a container for a while. 

Next, add the heavy cream and vanilla. Mix on low until the cream and vanilla are combined and then beat on high speed for 3-4 minutes. 

After beating on high speed, beat on low speed or by hand with a spatula for a minute or so to remove any air bubbles.

Pipe swirls of Chocolate buttercream onto the cooled cupcakes. I used an Ateco 849 tip. Top with sprinkles and a few extra mini eggs. 

If you tried these Mini Egg Cupcakes, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

If you’re looking for other Spring inspired recipes, you might like these:

Mini Egg Cookies

Carrot Cupcakes with Brown Butter Cream Cheese Frosting

Carrot Cake Cookie Sandwiches

Mini Egg Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

15

cupcakes

Prep time

30

minutes

Bake time

18

minutes

Soft and fluffy vanilla cupcakes studded with mini egg pieces, topped with fudgey chocolate buttercream and more mini eggs.

Ingredients

• For the Cupcakes

• 1/2 cup unsalted butter, softened to room temperature

• 3/4 cup plus 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 chopped mini eggs

• 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

• 2 tablespoons heavy cream

• Sprinkles and extra mini eggs for topping

Directions

• For the Cupcakes
• Preheat oven to 325 degrees F. Line cupcake tin with cupcake liners.
• In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.
• Add in the egg and egg white and mix until combined. Add vanilla and sour cream. Mix until combined, scraping down the sides of the bowl as necessary. Don’t worry if your mixture looks curdled.
• In a medium sized bowl, whisk together cake flour, baking soda, baking powder and salt.
• Add dry ingredients to wet a little bit at a time, alternating with buttermilk. Start and end with dry ingredients.
• Lastly, add in the chopped mini eggs. Mix until everything is just combined.
• Scoop batter into prepared cupcake liners, filling about 2/3 full.
• Bake for about 18 minutes. Cupcakes are done when the tops spring back when lightly touched.
• Let cupcakes cool in pan on a wire rack.
• For the Chocolate Buttercream
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy and well dispersed throughout the bowl.
• With the mixer on low, slowly add powdered sugar one cup at a time. Once all the powdered sugar is added, add sifted cocoa powder. Sifting the cocoa powder is very important as it sometimes clumps together after sitting in a container for a while.
• Next, add the heavy cream and vanilla. Mix on low until the cream and vanilla are combined and then beat on high speed for 3-4 minutes.
• After beating on high speed, beat on low speed or by hand with a spatula for a minute or so to remove any air bubbles.
• Pipe swirls of Chocolate buttercream onto cooled cupcakes. I used an Ateco 849 tip. Top with sprinkles and a few extra mini eggs.

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