Ever since stumbling upon these Easter Egg Cupcakes as a teenager, they’ve always been on my baking bucket list! This Easter, I told myself to finally get these done. However, I always have an underlying fear that decorative cupcakes may be all sugar without good flavours. As such, I made it a note to make these Easter Egg Cupcakes as delicious as they are beautiful!

For these Easter Egg Cupcakes, you will need 3 components before getting started.

Firstly, you have to decide the flavour of your cupcake base. For myself, I am going with a good plain ol’ vanilla base for the chocolate eggs and frosting to shine. Additionally, I also like how rustic the vanilla base looks overall.

Then, you have to decide the flavour of your frosting. Since I wanted a contrasting colour and flavour, I chose my reliable Dark Chocolate Buttercream Frosting. Not only is these rich and not overly sweet, they are easy to pipe too!

Finally, you will need to get your hands on Easter Eggs. Many confectionary brands carry them. Here, I conveniently grabbed some from Cadbury during my grocery run.

Now, let’s go on to the techniques needed to make these Easter Egg Cupcakes. I would say they are pretty straightforward and you will need skills similar to any other cupcakes.

The biggest tip here I would say is to make sure all your ingredients are at room temperature for easier mixing. Additionally, use an electric hand-held mixer if you have one. Else, do be slightly more patient for the ingredietns to come together!

Without further ado, the recipe.

Easter Egg Cupcakes Recipe
by Javier Tan April-04-2023

These Easter Egg Cupcakes are as beautiful as they are tasty! I like the little nests made of chocolate buttercream atop a vanilla cupcake!


For Vanilla-Base Cupcakes:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup + 1 Tbspn or 120g of White Sugar (use 150g for sweeter cupcakes)
  • A large egg, 55g
  • 1 Tsp or 5ml of Vanilla Essence
  • 1/2 Cup + 1 Tbspn or 135g of Milk, Room Temp
  • Pinch of salt (Optional)
  • 1 and 1/2 Cup or 180g of Plain Flour, Sifted
  • 1 and 1/5 Tsp or 5g of Baking Powder, Sifted

For Dark Chocolate Buttercream:

  • 1/3 Cup or 35g of Hershey’s Cocoa Powder, Sifted
  • 2 Cups or 180g of Icing Sugar / Powdered Sugar, Sifted
  • 1/2 Cup + 1 Tablespoon or 135g of Unsalted Butter, Softened
  • Up to 2 Teaspoons or 10ml of Milk (Start with 1/2 to 1 tsp first to see if it’s the desired consistency

For Decoration:

  • Chocolate Eggs (I used 9 Cupcakes x 3 Eggs = 27 Eggs)
  • Shaved Chocolate, Optional, To resemble tree bark


  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Firstly, cream together the softened butter and white sugar.
  3. Then, whisk in the egg.
  4. After which, whisk in the milk, salt (optional), and vanilla until the batter is of a single consistency.
  5. Whisk in the sifted dry ingredients (flour and baking powder).
  6. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 16 – 19 minutes. The center should be bouncy to a light touch of a spoon.
  7. Next, set aside the cupcakes to cool for approx an hour.
  8. To prepare the frosting, cream together the butter, cocoa powder, icing sugar and 1 tspn of milk first. Then, adjust the stiffness and piping consistency by adjusting the amount of milk (I used 2 tspns or 10ml of milk total).
  9. Pipe your desired patterns. For the possible nest-patterns, refer to the video.
  10. Finally, top the piped nests off with eggs and chopped chocolate to resemble tree bark.
  11. Serve and enjoy!


  • Prep time: 1 hour
  • Cook time: 20 mins
  • Total time: 1 hour 20 mins
  • Yield: 9 Easter Egg Cupcakes


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no filling (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan