Mini egg cupcakes

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Scrumptious mini egg cupcakes with a sweet cream cheese frosting – perfect for Easter bake sales and tea parties

Photo: Shutterstock

Prep Time 10 mins
Cook Time 15 mins
Serves 8+
Difficulty Level Easy

Preparation

Print this recipe

Total Time 25 mins
Preparation Time 10 mins
Cooking Time 15 mins

Ingredients
Method

For the cupcakes

100g unsalted butter, softened
100g self-raising flour
100g caster sugar
2 eggs

For the cream cheese frosting

300g icing sugar
50g unsalted butter
125g cream cheese

For the decoration

1 bag mini eggs
Chocolate sprinkles
Any other Easter-themed toppings you fancy!

Cupcake method

Preheat oven to Gas mark 4/180'C/170'C fan
In a large bowl, whisk all the ingredients (unsalted butter, self-raising flour, caster sugar and eggs) until creamy
Spoon into individual cupcake cases and cook for about 10-15 minutes until cooked
To check they're cooked, just press gently and they should spring back
Once cooled, the cakes can be covered with cream cheese frosting (or icing)

Frosting method

Put the icing sugar and butter in a bowl. Then, using an electric whisk, beat together until well mixed
Add the cream cheese to the mixture and then using the whisk, mix all the ingredients together until the frosting is light and fluffy - be careful not to overmix or it can quickly become runny
Spread the frosting onto the cupcakes using a flat knife. You could also pipe this on using a piping bag if you have one
Decorate with mini eggs, chocolate sprinkles and any other Easter-themed toppings you like

You will need

Cupcake cases – why not invest in some reusable silicone cases? We like these brightly-coloured rainbow ones that come in a set of 12. See more details here at Amazon.

Electric whisk

Mixing bowl

Piping bag

Tips

Why not get your kids involved with helping to weigh the ingredients and stirring the cake mixture? They'll love piping the frosting too!

When it comes to the cream cheese topping, you'll get the prettiest effect if you use a piping bag with a star-shaped nozzle. But if you don't have a piping bag handy, don't worry! Simply spread on the frosting using a knife or alternatively, spoon the icing into a sandwich bag, snip off the corner, and then use that as a makeshift piping bag for a lovely, swirly effect.

Safety warning: If you're making this recipe with Cadbury Mini Eggs, it's important to note that these can be a choking hazard, so they're not suitable for children under 4.

If you are making these cupcakes with children under 4 then you can either leave the Mini Eggs out, or choose some alternative Easter-themed toppings, like chocolate chips or chocolate buttons.

Also, bear in mind that these cupcakes are only suitable for freezing before they've been iced with the cream cheese frosting.