If you are looking for a cute and easy Easter project to do with the kids these Easter Egg Cupcakes are tasty, beautiful and seriously fun!

A HOMEMADE EASTER INSPIRED CUPCAKE

If you haven’t noticed lately I’ve been on kind of a cupcake expedition. I absolutely love a good cupcake! There are so many different flavors out there that I can never choose just one. These Easter Egg Cupcakes are a fun and easy project that not only taste wonderful but are so pretty! These are homemade vanilla cupcakes that are topped with “grass” frosting and mini Cadbury chocolate eggs.

Easter Egg Cupcakes decorated in paper liners.

TIPS FOR MAKING EASTER EGG CUPCAKES:

These cupcakes are homemade but you can easily swap a boxed white, vanilla or yellow cake mix if you’d like.
I use a Wilton #223 grass tip to pipe the “grass” on the top of these.
To make the colored frosting, feel free to use liquid, gel or paste food coloring. I think gel and paste food coloring (in Kelly Green) is more rich in color.
These need to fully cool before frosting.
You can easily double this batch to make more for parties or to give away as gifts.
If you can’t find Cadbury chocolate mini eggs, M&M also has their own version of small chocolate eggs as well.

Multiple decorated Easter Egg Cupcakes on a marble surface.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

all-purpose flour
baking powder
salted butter
sugar
egg whites
vanilla extract
milk
mini Cadbury eggs
powdered sugar
heavy whipping cream
green food coloring

HOW TO MAKE EASTER EGG CUPCAKES:

Preheat oven to 350F degrees and prepare a cupcake pan with liners and set aside.
Combine flour, baking powder, and salt into a small bowl. Whisk and set aside. Add the milk and vanilla into a large glass measuring glass (or bowl) and set aside.
In the bowl of a stand mixer with a paddle attachment cream the butter and sugar until light and fluffy.
Add the egg whites one at a time combining after each addition.
Alternate adding the dry ingredients and milk into the butter mixture starting and ending with dry ingredients. After everything is combined, scrape the sides and bottom of the bowl, and mix an additional 30 seconds.
Divide the batter evenly between the 12 cupcake liners, filling the liners about halfway.

Bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool 5 minutes in the pan then remove to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting by adding the butter into the bowl of a stand mixer with a paddle attachment and cream for 1-2 minutes until fluffy and there are no lumps.
Add vanilla and mix until just combined.
Next add the powdered sugar one cup at a time making sure to scrape the sides and bottom of the bowl between additions.
Add the heavy cream and mix on low speed until combined then slowly increase to high speed for 1-2 minutes or until you get a nice “whipped” consistency.
Add the green food color and mix until the color is distributed evenly throughout the frosting.

TO ASSEMBLE:

Person piping frosting on top of cupcake.

Add the frosting into a piping bag fitted with a Wilton #223 grass tip. Pipe the frosting on top of the cupcakes by applying steady pressure to the piping bag and releasing pressure as you pull the tip straight up to create a grass effect.

Overhead of Easter Egg Cupcakes on a marble surface.

Continue all around the cupcake and feel free to layer the frosting.Top with 3 Cadbury eggs (or as many as you like).

Cupcakes with liner taken off showing the baked cupcake inside.

HOW TO STORE:

Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.
These can also be frozen to do this let cool completely, but do not frost. Place in an airtight container and put in the freezer. They should last for up to 4-6 months. Let defrost at room temperature and then frost.