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Egg Easter Cupcakes: Whimsical Treats for Spring Celebrations

These Egg Easter Cupcakes are a delightful treat for spring gatherings, featuring a charming frosting and festive decorations.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 14 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour can be substituted with gluten-free flour mix
  • 2 tablespoons cornstarch no substitutes needed
  • 1.5 teaspoons baking powder baking soda can be used if in a pinch
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt always necessary in baked goods
  • 0.5 cups salted butter (room temperature) unsalted butter can be used for a more balanced sweetness
  • 1 cups granulated sugar brown sugar can replace some for richer flavor
  • 3 medium egg whites for egg-free options, use yogurt or applesauce
  • 1 teaspoons vanilla extract vanilla bean paste is a great alternative
  • 0.5 teaspoon almond extract (optional) omit if allergies are a concern
  • 0.5 cups sour cream (room temperature) plain yogurt can serve as a substitute
  • 0.5 cups whole milk (room temperature) any milk or dairy alternative can work
Frosting Ingredients
  • 3-4 cups powdered sugar no alternative unless using sugar-free options
  • 0.5 cups heavy cream milk can be used for a lighter result
  • to taste drops blue gel food coloring use natural colorants as an alternative if preferred
  • 2 tablespoons cocoa powder adds speckling effect on frosting
Decoration Ingredients
  • 1 cup Cadbury mini eggs can be substituted with any small chocolate candies

Equipment

  • Muffin pan
  • mixing bowls
  • Electric mixer
  • Cookie scoop

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners for 14 cupcakes.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add in the egg whites, vanilla extract, and almond extract (if using) to the creamed mixture, mixing until well combined.
  5. Gradually add the flour mixture to the wet mixture, alternating with milk, mixing just until combined, then fold in sour cream.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18-22 minutes until a toothpick comes out clean.
  8. While cooling, prepare the frosting by beating the softened butter and gradually adding powdered sugar, cream, and vanilla until smooth.
  9. Add blue gel food coloring until reaching desired hue and speckle with cocoa powder.
  10. Frost the cooled cupcakes generously and top with mini eggs.

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing for fluffy cupcakes.