Easter Egg Filled Cupcakes
The most SURPRISING and delicious Easter cupcakes I've ever eaten. They're airy, soft, and got a delicious vanilla flavor. A chocolate egg is hidden in the center of each cupcake. The rich buttercream is easy to make. A delicious sweet Easter bake.
Ingredients
cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 sticks butter unsalted, room temperature
- 1¼ cups sugar
- 1 teaspoon vanilla extract
- 4 eggs size L
- 3 tablespoons milk
- 12 chocolate eggs
Butter cream
- 2 cups confectioners sugar
- 2 sticks butter unsalted , room temperature
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Garnish
- 12 easter eggs
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to
350 °F or 
320 °F. - Place a paper tin in each hole of the cupcake baking tin.
- In a bowl, mix the flour, baking powder, and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon salt
Cupcakes
- In a second bowl, mix the butter and sugar with a mixer for two minutes until creamy.2 sticks butter, 1¼ cups sugar
- Add the eggs one at a time while continuing to mix.4 eggs
- Pour in the vanilla extract.1 teaspoon vanilla extract
- Spoon half of the flour mixture into the batter and mix at low speed for fifteen seconds.
- Pour in the milk, mix for ten seconds, and then the rest of the flour mixture. Mix until the flour mixture is just incorporated.3 tablespoons milk
- Fill the molds with two tablespoons of batter.
- Press an egg in the center of each cupcake tin.12 chocolate eggs
- Cover with the rest of the batter.
- Bake the cupcakes in the oven for 20 minutes.
- Check with a satay pricker if they're done. Let them stand for five minutes.
- Remove the cupcakes from the mold and put them on a rack. Allow cooling to room temperature.
Buttercream
- In a bowl, mix the butter for two minutes until fluffy.2 sticks butter
- Spoon the confectioner's sugar spoon by spoon until you get a cream.2 cups confectioners sugar
- Finally, add the vanilla extract and water.2 tablespoons hot water, 1 teaspoon vanilla extract
- Transfer to a piping bag and allow to set in the refrigerator for 15 minutes.
- Then pipe the cream on the cooled cupcakes.
- Press an Easter egg into the buttercream to finish the cupcake.12 easter eggs
NOTES
1. Chocolate eggs: Use the flavor you like, dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.
2. Substitutes
- Flour and baking powder: You can substitute flour and baking powder with 2 cups (250 grams) of self-rising flour.
- Buttercream: if you don't like buttercream, you can glaze the cupcakes. Or you don't add a topping at all.
- Room temperature: Cupcakes without buttercream topping: Wrap the cupcakes in aluminum foil and store them for three days at room temperature.
- Freezer: Cupcakes without buttercream topping: you can freeze the cupcakes. First, wrap them in aluminum foil and then put everything in a sack or airtight container.
- Frosted Best Tasting Easter Egg Filled Cupcakes with topping: When the buttercream is piped on top of the cupcakes, you can't store them well. You can keep them for up to one day in a cool place (not the refrigerator).
Nutrition
Calories: 543kcal | Carbohydrates: 59g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 292mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1032IU | Vitamin C: 0.1mg | Iron: 1mg
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