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Mini Eggs cupcakes recipe

Mini Eggs cupcakes recipe

1 rating

For a fun baking activity, whip up a batch of these sweet cupcakes. Vanilla sponge is topped with nests of piped chocolate buttercream and a trio of Mini Eggs. See method

  • Makes 12
  • Takes 45 mins plus cooling
  • 433 calories / serving
  • Freezable
  • Vegetarian


  • 170g baking spread
  • 170g caster sugar
  • 2 large eggs
  • 170g self-raising flour
  • 1 tsp vanilla extract​
  • 3 tbsp milk
  • 1½ x 80g bags Cadbury Mini Eggs
  • 2 tsp colourful sprinkles

For the buttercream

  • 115g unsalted butter, softened
  • 230g icing sugar
  • 1½ tbsp cocoa powder
  • 40g classic 74% dark chocolate, melted

Perfect with:

Cadbury Mini EggsMilk chocolate eggs in crispy sugar shells. An Easter favourite! Cadbury Mini Eggs
Milk chocolate eggs in crispy sugar shells. An Easter favourite!
Shop ingredients
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    10g 50%
  • Sugars

    42g 46%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 52.5g Protein 3.9g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Beat the spread and sugar together until pale and fluffy. Beat in the eggs, one at a time, adding 1 tbsp flour between each addition.
  2. Fold in the remaining flour until no white streaks remain, then stir in the vanilla extract and milk. Divide between the paper cases, then bake for 20-25 mins until risen and golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack and set aside to cool completely.
  3. To make the buttercream, use an electric whisk to beat the butter and icing sugar until pale, thick and fluffy. Whisk in the cocoa powder, melted chocolate and 1-2 tbsp water to make a smooth, spreadable icing, then transfer to a piping bag fitted with a large star nozzle.
  4. Pipe swirls of buttercream onto the cooled cakes, starting in the middle and working outwards. Decorate with the Mini Eggs and scatter with the sprinkles.

Freezing and defrosting guidelines

Freeze cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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