Easter Mini Egg Cupcakes
The perfect vanilla cake batter cupcake. Topped with mini Eggs for an easy Easter themed treat everyone will love.
Ingredients
Cupcakes:
- 1 1/3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Greek yogurt
- 1 large egg, room temperature
- 1 large egg yolk
- 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)
Frosting:
- 1 cup unsalted butter, at room temperature
- 3-4 cups icing (confectioner's) sugar
- 1 tbsp vanilla (either bean paste, powder, or beans from a 2 pods, I don't know if extract will give the same flavour-fulness)
- 1/2 tsp kosher salt
- 2 tbsp whipping cream
- 36 Cadbury Mini Eggs (optional)
Instructions
Cupcakes:
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Preheat oven to 350° F and line or grease cupcake tins.
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In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.
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Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.
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Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).
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Divide batter between cups (I used an ice cream scoop and it was a heaping scoop per cupcake, the batter is so think this is the easiest way to divide it equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).
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Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before topping with frosting.
Frosting:
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With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar (I only used 3 cups, I found it was sweet enough). Beat in salt and vanilla. Finally beat in whipping cream.
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Top cooled cupcakes with frosting and Mini Eggs (if using).