Mini Egg Cupcakes
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
60
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.75 tsps
Baking Powder1 cup
White Sugar1 cup
Butter (softened)2
Eggs1 tsp
Vanilla Extract1 tbsp
Milk (or as needed)2 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 12 cupcake cups with paper liners
3
In a bowl, whisk together the flour and baking powder
4
In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next
5
Stir in 2 teaspoons of vanilla extract
6
Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter
7
Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out
8
Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes
9
Allow cupcakes to cool completely
10
In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth
11
Beat in your choice of food color to desired shade, and spread frosting on each cupcake
12
Top each cupcake with a candy-coated mini egg for decoration