Mini Egg Cupcakes

5 from 1 vote

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!

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 184kcal

Author: Cat Spiller

Equipment

2x 12-hole mini cupcake trays

Ingredients

Vanilla Mini Cupcakes

60 ml sunflower oil
2 eggs extra-large
125 g sugar
150 g cake flour
1 tsbp baking powder
½ teaspoon salt
1 teaspoon vanilla extract
140 ml milk whole

Vanilla Buttercream

250 g powdered sugar
80 g unsalted butter
50 ml milk whole
1 teaspoon vanilla extract
100 g mini eggs
100 g chocolate shavings

Metric - US Customary

Instructions

Vanilla Mini Cupcakes

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

Vanilla Buttercream

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.
Add the vanilla extract and milk to a small jug.
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.
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!

Nutrition