Mini Egg cupcakes
Mini Egg cupcakes are the perfect easy Easter treat. A simple cupcake, topped with swirls of buttercream icing, and loads of Mini Eggs they’re a great Easter bake for kids.
Mini Egg cupcakes are the perfect easy Easter bake for kids. Based on our simple cupcake recipe but with added Mini Eggs, they’re a great way to get kids busy baking this Easter.
We love baking all year round, but this is certainly a fun time to bake some Easter themed treats. These Easter cupcakes, with added Mini Eggs, are one of the simplest things you can try, so if you or your kids are new to baking there’s no better place to start.
We’ve chosen to use our easy vanilla cupcake recipe for these Easter cupcakes but it would work equally well with a chocolate cupcake.
How can kids help to make Mini Egg cupcakes?
Cupcakes are a great bake for kids as they’re so easy and this recipe is no exception. There are loads of steps for children to get involved with. And if they don’t want to help do everything, they could just enjoy decorating some plain cupcakes for Easter.
We’ve used our favourite easy cupcake recipe as the base for these as it’s so simple. You can just throw everything into one bowl and mix it all together (the all in one method) so it’s hard to go wrong. And with everything just being mixed in one bowl, you’ll have less washing up to do as well!
As with most bakes, kids can get to measure out all the ingredients and mix them together. With 3 eggs, there’s also a great chance to practice their egg cracking skills – an important skill for any young baker.
If you use an ice-cream scoop or soup spoon to divide the cupcake batter among the cases, your kids can get involved and you shouldn’t make too much mess.
Finally, your kids always enjoy helping to decorate the cupcakes. Younger children might need help with the piping bag if you’re using one, but it’s a fun job to try. If a piping bag is too tricky for your kids, or you don’t have one, you can spread the buttercream icing on with a spoon or blunt knife. And all children will be able to help add the Mini Eggs onto the top of the cupcakes (and perhaps eat a few along the way!)
How long do Mini Egg cupcakes keep?
These cupcakes will keep for a few days in an airtight container. If you want to keep them for longer or make them ahead of time, the undecorated cupcake will keep in the freezer for up to about 3 months. To freeze them, wrap each cupcake in cling film / glad wrap, and pop it in a freezer bag. Make sure you defrost them fully before you decorate them.
Do I have to use Mini Eggs?
We’ve used Mini Eggs because they’re one of our favourite Easter treats and they also look so pretty on top of these simple cupcakes. If they’re not your favourite however, you could swap them for any small chocolate Easter egg.
What can I use instead of self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
What is baking spread/baking margarine?
Baking spread, (things like Stork), is just a non dairy margarine that’s perfect for baking. It makes cupcakes and cakes lighter and fluffier than butter, which means it’s a great, cheaper alternative.
I still like the taste of butter in buttercream icing so I wouldn’t swap the butter for baking spread in that but it’s great for the sponge.
Other easy Easter bakes
If you liked these mini egg cupcakes and have some Mini Eggs left over why not try our Mini Egg cookies or check out some of our other easy Easter bakes for kids below:
Hot cross muffins
Chocolate hot cross buns
Easer bunny cookies
Hot cross buns
Easter fudge
Easter rocky road
Chocolate nests
Easter bunny cupcakes
Easter brownies
Mini Egg cheesecake
Easter chick cupcakes
Easter cookie bar
Mini Egg loaf cake
Or you might like one of these easy cupcake recipes for kids:
Chocolate chip cupcakes
Nutella cupcakes
Funfetti cupcakes
Vanilla cupcakes
Rainbow cupcakes
Monster cupcakes
Useful equipment
You might need the following baking tools/gadgets to make these Biscoff cupcakes
Digital scales
Mixing bowl
Wooden spoons
Measuring cup
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
Piping bag
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Ingredients
For the cupcakes
150g (2/3 cup) butter or baking margarine
150g (¾ cup) caster sugar
150g (1 ¾ cups) self raising flour
½ teaspoon of baking powder
½ teaspoon of vanilla extract
3 eggs
For the buttercream icing
150g (2/3 cup) butter, softened
300g (2 cups) icing / confectioners sugar
25ml milk
A few drops of vanilla extract
100g Mini eggs to decorate
* If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra teaspoon of baking powder.
How to make Mini Egg cupcakes
Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
Get your kids to measure out all the cupcake ingredients, and add them to a large mixing bowl or free-standing mixer. The beauty of this recipe is that is uses the all-in-one method which means everything gets added to the same bowl at the same time. You can can add them in any order you like but if you stick to the order on the ingredients list you won’t miss anything out.
Start by adding the butter/margarine, sugar and flour. You can either use a baking spread like we did here or butter. If you’re using butter you need to make sure it’s soft enough to mix. Either take it out the fridge a wee while before you start baking or cut it into a few pieces and pop it in the microwave for a few seconds to soften it. Don’t do it long enough for it to melt. If you’re using baking margarine, you can add it straight in.
Get your kids to measure out the baking powder and add it to your bowl. Make sure your kids level the half teaspoon with their finger before it goes in so that you add just the right amount.
Add the vanilla extract. If your children are younger, you might need to hold the teaspoon level while they pour in the vanilla or vice versa. Older children should be able to do this themselves.
Finally, get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to crack eggs straight in just in case any shell goes in. If it does, simply fish it out with a larger piece of shell – it sticks to that much better than it will your finger and saves getting messy hands.
Mix everything together
Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, mix everything together until the batter is nice and smooth. Don’t over mix it. Just do it for a minute of so until it comes together and no lumps of flour or butter is visible. If you need to, get your kids to scrape down the sides of the bowl with a spatula to make sure nothing is left at the bottom of the bowl.
Bake the Mini Egg cupcakes
Get your kids to divide the cupcake batter among the cupcake cases. Soup spoons or an ice-cream scoop if you have one, dish out a good amount which makes this job a little easier and less messy. Try to make sure they add roughly the same amount to each case so they bake evenly. They should be about ¾ full.
Bake the cupcakes for 20 – 25 minutes. They’re ready when they have risen and turned nice and golden brown. They should feel springy to the touch if you press down gently on the top. You can also check they’re fully baked by inserting a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they’re baked it should come out clean. If it’s not, pop them back in the oven for a few more minutes.
Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes before removing them and putting them on a wire rack to cool completely.
Decorate the Easter cupcakes
Make the buttercream icing
Get your kids to measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl. Again, if your butter isn’t soft chop it up and pop it in the microwave for a few seconds to make it easier to mix.
Cover your bowl or mixer with the lid, or a clean tea towel to save a bit of mess from the icing sugar. Turn the mixer on to slow and mix the icing with the k-paddle of your mixer or hand held mixer.
Once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.
We’ve used a plain coloured icing, but you could choose to add some colour. Do it while it’s mixing in so it has the chance to mix through.
Add the buttercream icing to a piping bag fitted with a large star shaped nozzle. If you have a food bag clip, you can add that at the top, just above the icing to make it easier to pipe without worrying about the icing coming out the top.
Decorate the mini egg cupcakes
Help your kids to swirl the icing on top of the cupcakes. Older children might manage this themselves. We find the easiest way to pipe the icing is to hold the piping bag at the top with our right hand to squeeze the icing out and use our left hand to guide the bag round. Start at the outside and go round in circles until you get to the middle. If you have icing leftover once you’ve iced all the cupcakes, add another swirl on top.
Alternatively, if you don’t have a piping bag, you can add the icing to each of the cupcakes with the back of a spoon or a palette or blunt knife.
Finally, get your kids to add the Mini Eggs to the tops of each of the cupcakes. We added some whole, and also bashed a few and sprinkled the bits on top.
Serve and enjoy!
Mini Egg cupcakes
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cup
- measuring spoons
- Muffin tin
- Cupcake cases
- Wire rack
- Piping bag
Ingredients
For the cupcakes
- 150 g (2/3 cup) butter or baking margarine
- 150 g (¾ cup) caster sugar
- 150 g (1 ¾ cups) self raising flour
- ½ teaspoon of baking powder
- ½ teaspoon of vanilla extract
- 3 eggs
For the buttercream icing
- 150 g (2/3 cup) butter, softened
- 300 g (2 cups) icing / confectioners sugar
- 25 ml milk
- A few drops of vanilla extract
- 100 g Mini eggs to decorate
Instructions
- Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.
Measure the cupcake ingredients out
- Measure out all the cupcake ingredients, and add them to a large mixing bowl or free-standing mixer. You can can add them in any order you like but if you stick to the order on the ingredients list you won't miss anything out.
Mix everything together
- Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, mix everything together until the batter is nice and smooth. Don't over mix it. Just do it for a minute of so until it comes together and no lumps of flour or butter is visible.
Bake the Mini Egg cupcakes
- Divide the cupcake batter among the cupcake cases. They should be about ¾ full.
- Bake the cupcakes for 20 – 25 minutes. They're ready when they have risen and turned nice and golden brown. You can check they're fully baked by inserting a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they're baked it should come out clean. If it's not, pop them back in the oven for a few more minutes.
- Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes before removing them and putting them on a wire rack to cool completely.
Decorate the Easter cupcakes
- Start by making the buttercream icing. Measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl.
- Cover your bowl or mixer with the lid, or a clean tea towel to save a bit of mess from the icing sugar. Turn the mixer on to slow and mix the icing with the k-paddle of your mixer or hand held mixer.Once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes. The longer you beat it the softer and more delicious it will become.
- Add the buttercream icing to a piping bag fitted with a large star shaped nozzle. If you have a food bag clip, you can add that at the top, just above the icing to make it easier to pipe without worrying about the icing coming out the top.Swirl the icing on top of the cupcakes. Start at the outside and go round in circles until you get to the middle. If you have icing leftover once you've iced all the cupcakes, add another swirl on top.
- Alternatively, if you don't have a piping bag, you can add the icing to each of the cupcakes with the back of a spoon or a palette or blunt knife.
- Finally, add the Mini Eggs to the tops of each of the cupcakes. We added some whole, and also bashed a few and sprinkled the bits on top.
- Serve and enjoy!
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Thought I would try these instead of a cake mix. They taste great but oh my goodness they are too dry. Maybe there should be some kind of oil in here I don’t know. Not just the butter. I am also baking with a brand new stove so that could be part of it. 20 minutes at 350 it is a gas oven. I will try again but at a lower temperature perhaps. Absolutely lovely flavor though.
They never turn out dry for me and they’re the base cupcake recipe I use for a lot of different cupcakes. Perhaps your oven was too hot or they were baked for too long? I got a new oven recently and have noticed it bakes things slightly differently so has taken a bit of getting used to.
These Mini Egg cupcakes look absolutely adorable! I can’t wait to try making them with my kids this weekend. It sounds like a fun and tasty way to spend time together. Thanks for sharing this sweet recipe!