Mini Egg Cupcakes Recipe
These mini egg cupcakes are soft, moist, and topped with creamy frosting and colorful mini chocolate eggs, making them a perfect festive treat. Ideal for Easter, spring gatherings, or any celebration that calls for bite-sized sweets. Easy to prepare and guaranteed to delight kids and adults alike.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup mini chocolate eggs for topping
- 1 cup cream cheese frosting store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C) and line mini muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, mixing well.
- Alternately add flour mixture and buttermilk, beginning and ending with flour mixture.
- Spoon batter into liners, filling each about 2/3 full.
- Bake 12-15 minutes or until toothpick comes out clean.
- Cool completely, then frost with cream cheese frosting.
- Top each with mini chocolate eggs.
Notes
- Ensure cupcakes are fully cooled before frosting.
- Use room temperature ingredients for best results.
- Store frosted cupcakes in the refrigerator.
- For a festive touch, sprinkle edible glitter.