Egg Hunt Cupcakes

Egg Hunt Cupcakes


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Cute, sweet and a crowd pleaser. These Easter egg topped cupcakes are a double treat!

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 1¼ flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ teaspoon vinegar
  • Frosting:
  • 2 cups confectioner’s sugar
  • ½ cup unsalted butter, room temperature
  • 4 oz cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • green food coloring
  • Easter egg mini cookies
  • pastry bag and tip (for decorating)
  • 12 cupcake liners

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Preheat the oven to 350°F and fill the cupcake pan with the liners. In a bowl, mix together flour, baking powder, baking soda and salt. Add vinegar to the milk and mix together. Set aside for 5 minutes. In a separate bowl, beat the eggs. Pour it into the sugar mix and add vanilla extract and oil, making sure to mix well. On low speed, add half of the flour and half of the milk mix. Repeat until well combined and all of the mixtures are now one. Pour the batter evenly into the cupcake liners until the liners are 2/3 of the way full. Bake for 12-15 minutes, or until browned and done in the middle, checking with a toothpick for doneness. Pull cupcakes our and onto a cooling rack, let cool completely before icing. In a medium bowl and with an electric mixer, beat the butter until fluffy. Add the vanilla and then beat in the confectioner’s sugar, making sure to scrape down the bowl. Add the cream cheese and beat until fluffy. If the icing is too sweet, beat in the milk. If icing is too runny, add more confectioner’s sugar. Tint your frosting by adding food coloring, beat in the color until desired shade of green. Pour the frosting into a pastry bag with the piping tip. Decorate the cooled cupcakes with the frosting in the pattern of grass and then top with cookies as desired.

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