Easter egg cupcakes recipe

  • Makes 12 cakes

Celebrate Easter with these yummy cupcakes



For the cupcakes

  • Plain flour 275g/10oz
  • caster sugar 100g/4oz
  • cocoa powder 50g/2oz
  • Baking powder 10ml/2tsp
  • Butter 100g/4oz, melted
  • Milk 300ml/1/2pt
  • large eggs 2, beaten
  • vanilla essence 5ml/1tsp

For the icing

  • icing sugar 225g/8oz, sifted
  • Butter 100g/4oz, softened
  • cocoa powder 30ml/2tbsp
  • hot water 30ml/2bsp
  • Mini Easter eggs to decorate


  • Step 1

    Preheat the oven to 200ºC/400ºF/Gas 6. Line a 12 hole muffin tin with paper muffin cases.

  • Step 2

    To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth – do not over beat.

  • Step 3

    Spoon the mixture into the paper cases and bake for 20-25 minutes or until risen and firm to the touch. Cool on a wire rack.

  • Step 4

    To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix. Spread over the top of the muffins and decorate with Easter eggs.