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4 Easter egg filled cupcakes on a wire rack, one is cut in half.

Easter Egg Filled Cupcakes

An amazing fluffy cupcake with grassy icing and a chocolate Easter egg surprise inside. An Easter treat you don't want to miss out on.
Course Dessert
Cuisine non specific
Keyword easter cupcakes, easter egg cupcakes, grass icing
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 cupcakes
Calories 416 kcal
Author Nicolas

Ingredients

The Cupcakes

  • Cooking spray
  • 225 g of self raising flour
  • 115 g of caster sugar
  • 1 teaspoon of salt
  • 235 ml of milk
  • 2 large eggs
  • 115 ml of vegetable oil
  • 10 small Easter eggs

The Decoration

  • 125 g of butter softened
  • 100 g of icing sugar
  • Green food colouring
  • 75 g of shredded coconut

Instructions

The Cupcakes

  1. Pre-heat oven to 175 degrees C (350 degrees F)
  2. Get your muffin tin, then place a muffin case in 10 holes of the muffin tin. Then use your cooking spray to grease the inside of each muffin case so that you can easily peel them away from the muffins once they're cooked.

  3. Put your self raising flour, caster sugar and salt in a large clean bowl and combine well.

  4. Whisk the milk, eggs and vegetable oil together in another bowl.
  5. Pour the wet ingredients in with the dry ingredients and mix beat together until you have a smooth batter.
  6. Spoon or ladle the muffin batter into the muffin cases, filling them 3 quarters of the way up.
  7. Push one Easter egg down in the center of each raw cupcake.

  8. Bake the cupcakes for 30 minutes, make sure you place the tin on the middle rack of the oven. And test to see if the cupcakes are cooked by sticking a skewer in them. If the skewer comes out clean, the muffins are cooked.

  9. Set the muffins aside to cool, put them in the fridge if you want to speed up the cooling process.

The Decoration

  1. Use an electric mixer to beat the butter in a mixing bowl for a couple of minutes, until it goes nice and pale.
  2. Add your icing sugar bit by bit, beating through after each addition.
  3. Once all of the icing sugar is added, add your green food colouring and beat through.
  4. Spread your green buttercream over the cupcakes.

  5. Put your shredded coconut in a bowl, add 1 teaspoon of green food colouring and mix through until all of the shredded coconut is green.

  6. Dip the cupcakes buttercream side of the cupcake down into the green shredded coconut so that a the coconut sticks to the icing. And then you should get icing that resembles grass.

  7. Serve the cupcakes and enjoy!

Recipe Notes

  • Put the Easter eggs in the raw muffins when they're cold, just to ensure that the chocolate doesn't overheat while the cupcakes are baking.
  • Read through the “How to fill the cupcakes” section of the post to see how you can fill the cupcakes using the coring method.
  • Feel free to use different flavoured Easter eggs.
  • Bake the cupcakes on the middle rack of the oven.
  • If you want to make these cupcakes in advance, you can freeze them.
Nutrition Facts
Easter Egg Filled Cupcakes
Amount Per Serving
Calories 416 Calories from Fat 236
% Daily Value*
Fat 26.2g40%
Saturated Fat 12.3g77%
Cholesterol 66mg22%
Sodium 333mg14%
Potassium 90mg3%
Carbohydrates 42g14%
Fiber 1.6g7%
Sugar 23.7g26%
Protein 4.9g10%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.