These mini egg cupcakes are the cutest, and ready for Easter with their pastel colors! This recipe shows you how to dye the batter the easy way to make a beautiful holiday dessert.

Easter is just around the corner, folks! In no time at all, we’ll be donning our Sunday best, hunting for hidden eggs, and gathering around the table for a memorable family feast.

Now, when it comes to hosting these festive gatherings, I’m all in for creating a lavish spread that’ll have everyone talking.

But when it comes to dessert? Let’s just say, I like to keep things sweet, simple, and irresistibly cute.

The ideal scenario would involve stumbling upon a magical bakery right next door, one that conjures up the most enchanting Easter treats, allowing me to effortlessly present a stunning dessert without breaking a sweat.

Unfortunately my neighborhood seems to be lacking in the fairy-tale bakery department, which means I’m back to being my own dessert fairy godmother. And that is the origin story of my latest kitchen adventure: crafting the most delightful mini egg cupcakes you’ve ever laid eyes on!

Enter the world of my mini egg cupcake recipe – a concoction so enchanting, it’s bound to become the star of your Easter celebration.

Imagine a fluffy vanilla cupcake base, but with a whimsical twist – it’s dyed in the softest, most charming pastel hues of yellow, pink, and blue, evoking the playful spirit of spring.

But wait, the magic doesn’t stop there. Each Easter cupcake is crowned with a silky smooth vanilla buttercream, as light and airy as a cloud.

And for the grand finale? A generous topping of Cadbury chocolate mini eggs and a sprinkle of festive confetti, transforming these cupcakes into miniature Easter baskets that are almost too cute to eat. Almost.

So, whether you’re an experienced baker or someone looking to add a dash of DIY charm to your Easter celebrations, follow me down the rabbit hole as we whip up these mini egg masterpieces.

Perfect for brunch, a post-egg hunt treat, or as a dazzling centerpiece for your holiday dessert table, these cupcakes promise a burst of flavor, color, and joy in every bite.

Let’s make this holiday one to remember, with a dessert that’s as fun to make as it is to devour. Get ready to dazzle your guests and fill your Easter with a little extra sweetness and a lot of love!

Here’s what you’re going to need for this mini egg cupcake recipe.

Vanilla Cupcakes

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup whole milk
Pastel gel food coloring (I used yellow, pink, and blue)

Buttercream Icing

1 1/2 cups unsalted butter, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
3-4 tablespoons whole milk

Topping

Easter/pastel-colored sprinkles
Mini chocolate eggs

Tips and Thoughts for This Recipe

Have fun experimenting with different pastel shades using food coloring to match your Easter theme.

Gently swirl the different colored batters together in the cupcake liners using a toothpick or skewer to create a beautiful marbled effect. You can also layer the colors if preferred.

If the buttercream is too thick, add a little more milk. If it’s too thin, add more powdered sugar until you achieve the desired consistency.

Store your leftover cupcakes in the fridge for up to 5 days in an airtight container. If you want to freeze, you can arrange them in a single layer in an airtight container and store them for up to 3 months.

Get the printable recipe for these cupcakes here:

Mini Egg Cupcakes

Whip up the perfect Easter treat with this mini egg cupcake recipe! These adorable and delicious cupcakes are topped with creamy frosting and colorful mini eggs, making them a hit for all ages.

5 from 3 votes

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Prep Time: 30

Cook Time: 18

Total Time: 48

Servings: cupcakes

Equipment

1 Cupcake pan

Ingredients

Vanilla Cupcakes

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter softened
1 1/2 cups granulated sugar
3 large egg(s)
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
Gel food coloring I used pastels: yellow, pink, and blue

Buttercream Icing

1 1/2 cups unsalted butter softened
3 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract optional
3-4 tablespoons whole milk

Topping

Instructions

Preheat the oven to 350°F and line a cupcake tin with paper liners.
To make the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Divide the batter into 3 separate bowls (about 1 2/3 cups each) and add pastel food coloring to each, creating the desired shades.
Using measuring spoons or a small cookie scoop, fill each cupcake liner with 1 1/2 tablespoons of batter of each color (liners should be about 2/3 full after all 3 colors). Try to create a triangle with the colors so you can see all 3 colors so it’s easier to swirl. Swirl the batter with a toothpick, creating a marbled effect.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
To make the buttercream icing: In a separate bowl, beat the butter until smooth. Add in the powdered sugar, vanilla extract, almond extract, and milk; mix until smooth.
Spread or pipe the cooled cupcakes with a generous layer of buttercream.
Decorate with pastel sprinkles and mini chocolate eggs.