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–+ servings
Mini Egg Nest Cupcakes

Whimsical Mini Egg Nest Cupcakes for Your Sweet Easter Bash

These Mini Egg Nest Cupcakes are a delightful treat, perfect for Easter celebrations!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Swap for gluten-free flour if needed
  • 1 cup Granulated Sugar Coconut sugar can offer a unique flavor
  • 1/2 cup Unsalted Butter For a lower fat option, try applesauce
  • 1/2 cup Milk Almond milk works as a great substitute
  • 1 tbsp Baking Powder Baking soda may be used closer to the same measurement
  • 1/2 tsp Salt
  • 2 tsp Vanilla Extract Almond extract can be used instead
  • 2 large Eggs Use flax eggs for a vegan option
  • 1 cup Chocolate Eggs (Cadbury mini eggs) Add both crushed for the batter and whole for decoration
For the Frosting
  • 2 cups Icing Sugar (Powdered Sugar) Best to stick to this for texture
  • 1/4 cup Milk or Heavy Cream Adjust for the perfect frosting consistency
  • 1 tbsp Food Coloring (green) Optional for a fun 'grass' effect
  • 2 tbsp Cocoa Powder Consider carob powder as an alternative

Equipment

  • Oven
  • cupcake pan
  • mixing bowl
  • electric mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful cupcake liners.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, unsalted butter, milk, baking powder, salt, vanilla extract, and eggs. Mix on low for 30 seconds, then increase to medium speed for about 1 minute until smooth and creamy. Gently fold in crushed Cadbury mini eggs.
  3. Fill each cupcake liner about three-quarters full with the batter. Bake for 20 to 25 minutes until a toothpick comes out clean.
  4. Remove from oven and allow cupcakes to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
  5. In a medium bowl, beat softened unsalted butter until creamy, then gradually add icing sugar and milk. Split the frosting in half; tint one portion green and mix cocoa powder into the other half.
  6. Once cool, use a piping bag fitted with a star tip to pipe green frosting around the edges and a swirl of chocolate frosting in the center. Top each cupcake with 3 to 4 Cadbury mini eggs.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Let cupcakes cool completely before applying frosting to prevent melting.

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