Mini Egg Cupcakes

Mini everything is just cuter right!? I think so! And these Mini Egg Cupcakes have to be the cutest Easter cupcakes I've seen!

This recipe is for mini homemade vanilla cupcakes swirled with vanilla buttercream to create a little nest and topped with mini egg chocolates. These mini cupcakes are the perfect Easter dessert to serve for the whole family!

If you are looking for other great Easter recipes, have a look at this recipe for an Easter Bundt Cake or this recipe for Cheesecake Easter Eggs.

Jump to:

• Ingredients
• Instructions
• Instructions for cupcakes
• instructions for frosting
• Equipment
• Storage
• Top tips
• FAQ
• 📖 Recipe

Ingredients

To make these Mini Egg Cupcakes, you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.

• Sunflower oil
• Extra-large eggs
• Granulated white sugar
• Cake flour
• Salt
• Baking powder
• Whole milk
• Vanilla extract
• Confectioners' sugar
• Unsalted butter
• Mini easter eggs
• Chocolate shavings

Sunflower oil - these cupcakes use oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.

Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.

Cake flour - this recipe uses cake flour for a soft delicious cupcake, you can also use all-purpose flour.

Mini Easter eggs - for this recipe you will need mini easter chocolates for the nest, choose your favorite type - from chocolate mini eggs to speckled mini candy eggs filled with jelly!

Chocolate shavings - this is used to create the nest, make your own shards with a knife and a bar of milk chocolate or use a broken-up flake. The nest can also be created by using chocolate sprinkles instead.

See the recipe card for quantities.

Instructions

Follow the easy instructions below to make these adorable mini egg cupcakes. First, you will be making the mini vanilla cupcakes, then the vanilla buttercream frosting, and then decorating the mini cupcakes.

Instructions for cupcakes

STEP 1: Preheat the oven. Preheat the oven to 170C (340F) and line 24 cupcake cases into two 12-hole mini cupcake pans.

STEP 2: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.

STEP 3: Add dry ingredients. Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.

STEP 4: Add milk and vanilla. Combine the milk and vanilla extract in a jug, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

STEP 5: Bake. Pour the cupcake batter into the cupcake liners using a jug or ice-cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 10 to 12 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

instructions for frosting

STEP 1: Beat the butter and icing sugar. Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.

STEP 2: Combine the milk and vanilla. Add the vanilla extract and milk to a small jug.

STEP 3: Add the milk and vanilla. Slowly pour the milk mixture into the icing sugar and butter mixture with the mixer's motor running. Once all of the milk has been added, beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing. Add the frosting to a piping bag fitted with a plain round 1cm diameter nozzle.

STEP 4: Pipe buttercream. Pipe a swirl of buttercream onto each cupcake to create a nest, do this by piping concentric circles around the circumference of the cupcake. Sprinkle the sides of the cupcake with the chocolate shards and fill the center of the nest with mini eggs. Serve and enjoy!

Hint: Remember to always allow your cupcakes to cool completely before frosting them! Otherwise, expect melted buttercream!

Equipment

For these easy mini cupcakes, you will need x2 12-hole mini cupcake tins or one large 24-hole cupcake pan for mini cupcakes, 24x paper mini cupcake cases, a wire rack for cooling, a disposable piping bag, a piping nozzle, and an electric mixer.

I always use a stand mixer or electric hand mixer to make the buttercream as they help ensure a fluffy frosting.

Storage

Cupcakes cool quickly and dry out just as quickly so try to frost them the same day that they are baked. If you don't have time to decorate the cupcakes the same day as baking them, store them in an airtight container or cover the cupcake trays in plastic wrap until the next day.

For any frosted leftover cupcakes, store them in an airtight container for up to 4 days at room temperature out of direct sunlight.

To freeze these cupcakes, place any leftover cupcakes in a freezer-safe air-tight container and freeze them for up to three months. Defrost properly before eating.

FAQ

I hope you give these delicious mini egg cupcakes a try! And if you do make these during your Easter celebration please leave a comment and star review below - I always love hearing from you!

Happy Baking

With Love,

Kitty

📖 Recipe