What is one thing people always think of when they imagine Easter festivities and Easter dinner? Eggs! I know our family Easter dinner would not be complete without a tray of deviled eggs. And, of course, the kids never wanted to miss the annual church or family Easter egg hunts. This year I decided we’d serve the eggs in a slightly different style. We’re still having the traditional platter of deviled eggs, but we’re also having this surprise Easter Egg Cupcake Recipe. What makes them different? They’re really mini cupcakes!
How to Make Easter “Egg” Cupcakes
These cupcakes are super simple to make, which automatically adds them to my list of favorite recipes. I used my semi-homemade Basic Gluten-free Cupcake recipe, but if you are in a hurry use a box of traditional or gluten free cake mix, prepared as directed on the package. I also used my buttercream frosting recipe, but it’s easy to swap out a container of vanilla frosting. Once the cupcakes are cooled, frost them using the vanilla frosting. Try to get the tops smooth, but with several swirls to resemble fried eggs.
The “yolks” are placed in the center of the cupcakes. There are three easy ways to make the yolks and I included all of them to show the differences. The first way to make the “yolk” is the quickest and easiest. Just use a yellow candy melt (think of the Wilton candy melts you can find the cake decorating section). The second way involves using a small spoon of lemon curd placed in the center of the cupcake. The final way involves using 1/2 of a yellow Starburst candy shaped into a circle. It’s the most complicated, but still only takes a few minutes to make!
- 1 box of Traditional or Gluten Free Cake Mix
- 1 container (16 ounce) vanilla frosting
- 48 yellow candy melts OR 24 yellow starbursts or 1 cup of lemon curd.
- Prepare cake mix as directed on package. Pour into 24 mini muffin cups. Bake as directed on package and allow to cool completely.
- When cupcakes are cool, spread frosting on cupcakes. Try to make the cupcakes as smooth as possible, but include some swirls.
- Top each cupcake with either a candy melt or a spoonful of lemon curd. If using Starburst, cut each piece in half. Mold the candy into circles. Place on top of cupcakes. Makes 48 mini cupcakes.
What are your favorite Easter desserts?