Mini Easter Cupcakes
Serve the mini easter cupcakes to your loved ones, making your occasion more memorable. These mini cupcakes are filled with bursting festive flavors. They are the perfect size for sharing and contain the essence of seasonal flavors.
Servings 12 Cupcakes
Calories 532kcal
Ingredients
For The Cake
- ½ cup unsalted butter softened
- ¾ cups sugar
- 1 egg
- 1 egg white
- 1 teaspoon pure vanilla extract
- ¼ cup vegetable oil
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup chocolate mini eggs roughly chopped
For The Frosting
- 1 cup unsalted butter room temperature
- 3 cups icing sugar or to taste
- 1 teaspoon pure vanilla extract
- 2-3 drops of blue food coloring
- ¼ cup shredded coconut for topping
- 36 mini eggs for topping
Instructions
- Preheat the oven before baking the cupcake batter at 325℉.
- Use a stand mixer and mix the butter and sugar until it becomes fluffy.
- Incorporate vanilla, oil, and butter into the mix and beat until it becomes fluffy.
- Mix the flour, salt, and baking powder into the butter.
- Switch on the mixer to a low rate and mix the mixer, adding milk slowly.
- Fold the mini eggs into it.
- Divide the batter evenly into 12 cupcake trays.
- Bake them until they are golden.
- Beat the butter with vanilla, sugar, coconut, and mini eggs to make the frosting.
- After baking the cupcakes, spread this frosting to the cupcakes.
Nutrition
Serving: 1Cupcake | Calories: 532kcal | Carbohydrates: 54.6g | Protein: 4.2g | Fat: 34.3g | Saturated Fat: 19.4g | Cholesterol: 82mg | Sodium: 135mg | Potassium: 86mg | Fiber: 0.9g | Sugar: 43.1g | Calcium: 82mg | Iron: 1mg