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!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 379kcal
Author Brandie @ The Country Cook
Ingredients
1 ¼cupall-purpose flour
1 ½teaspoonsbaking powder
6Tablespoonssalted buttersoftened
½cupgranulated sugar
3egg whites
1teaspoonvanilla extract
½cupmilk
36mini Cadbury chocolate eggs
Frosting:
1cup(2 sticks) salted butter, softened to room temperature
2cupspowdered sugar
1teaspoonvanilla extract
2Tablespoonsheavy whipping cream
2-3drops green food color
Instructions
Preheat your 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.
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.
Assembly:
Add the frosting into a piping bag fitted with a #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.
Continue all around the cupcake and feel free to layer the frosting.
Top with 3 Cadbury eggs (or as many as you like).
Notes
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.