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Egg Easter Cupcakes

Delicious Egg Easter Cupcakes: A Sweet Spring Delight

Celebrate spring with delicious Egg Easter Cupcakes that look as stunning as they taste, making them the perfect centerpiece for your Easter gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 cup cornstarch additional flour works in a pinch
  • 2 teaspoons baking powder ensure it’s fresh for optimal rise
  • 1 teaspoon baking soda omit if not available
  • 1 teaspoon salt consider sea or kosher salt for a twist
  • 1 cup salted butter substitute with unsalted butter and a pinch of salt
  • 1.5 cups granulated sugar brown sugar could add a lovely depth
  • 4 large egg whites aquafaba is a great substitute for a vegan version
  • 1 teaspoon vanilla extract almond extract can be used for a unique twist
  • 1 teaspoon almond extract omit for pure vanilla taste
  • 0.5 cups sour cream Greek yogurt is a suitable replacement
  • 1 cup whole milk any plant-based milk works for a dairy-free option
For the Frosting
  • 3 cups powdered sugar no substitutes for making frosting
  • 0.5 cups heavy cream milk can lighten the recipe
  • 1 teaspoon blue gel food coloring consider natural food colorings for health
  • 2 tablespoons cocoa powder any unsweetened cocoa powder will do
For the Decoration
  • 1 cup Cadbury Mini Eggs any chocolate eggs can create a similar look

Equipment

  • Muffin Pan
  • Mixing bowls
  • hand mixer
  • Piping bag

Method
 

Step-by-Step Instructions for Egg Easter Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, beat salted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Mix in egg whites one at a time, followed by the vanilla extract and almond extract if using.
  5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the whole milk.
  6. Gently fold the sour cream into the batter until just combined.
  7. Spoon the batter into prepared liners, filling each about two-thirds full.
  8. Bake in the preheated oven for 18-22 minutes until a toothpick comes out clean.
  9. Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat softened butter until creamy in a bowl, then gradually add powdered sugar until fully incorporated.
  11. Mix in heavy cream, vanilla extract, and a pinch of salt, adding blue gel food coloring to desired shade.
  12. Frost the cooled cupcakes generously with blue buttercream.
  13. Combine cocoa powder and vanilla extract, then flick onto frosted cupcakes for speckles.
  14. Top each cupcake with three Cadbury Mini Eggs, gently pressing them into the frosting.

Nutrition

Serving: 1cupcakeCalories: 270kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 120mgSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Room temperature ingredients and avoiding overmixing will lead to the best results. Allow cupcakes to cool completely before frosting to maintain shape.

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