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Mini Egg Cupcakes

Mini Egg Cupcakes that Bring Joy to Your Easter Table

Mini Egg Cupcakes are a delightful and festive treat perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cupcakes
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Sunflower Oil Substitute with canola oil if desired.
  • 4 extra-large Eggs Weigh eggs to match recipe specifications.
  • 1 cup Sugar Granulated sugar is standard.
  • 1 cup Cake Flour All-purpose flour can be used but may alter texture.
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • 1/2 teaspoon Salt Essential for overall taste.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for the best quality.
  • 1 cup Whole Milk Any milk, including almond milk, can work.
For the Frosting
  • 2 cups Powdered Sugar Confectioner’s sugar is necessary.
  • 1/2 cup Unsalted Butter High-quality butter is recommended.
For Decorating
  • 1 cup Mini Eggs Any type of small chocolate eggs can be used.
  • 1/4 cup Chocolate Shavings Optional but can be substituted with chocolate sprinkles.

Equipment

  • Mixing Bowl
  • Whisk
  • Oven
  • 12-hole mini cupcake pans
  • paper cases
  • scoop or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and line two 12-hole mini cupcake pans with paper cases.
  2. In a large mixing bowl, beat together the sunflower oil, extra-large eggs, and granulated sugar on medium-high speed for about 4 minutes until light and fluffy.
  3. Sift together the cake flour, baking powder, and salt in a separate bowl. Gradually mix this dry mixture into the wet ingredients on low speed until just combined.
  4. Slowly blend in the whole milk and pure vanilla extract into the batter until smooth.
  5. Fill each paper liner about two-thirds full with the cupcake batter and bake for 10–12 minutes, checking for doneness with a toothpick.
  6. To prepare the frosting, beat unsalted butter and powdered sugar until grainy. Incorporate whole milk and vanilla, then beat on high speed for about 5 minutes until fluffy.
  7. Once the cupcakes have cooled completely, pipe the frosting onto each, creating nest-like shapes, and top with chocolate shavings and colorful mini eggs.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 80mgPotassium: 90mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter.

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