Heat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the margarine, brown sugar and granulated
sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract. Beat in
the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each.
Top with remaining batter until cups are 2/3 full.
Bake for 18 to 20 minutes, or until golden brown, and tops spring back when
Frost and decorate as desired.
Frosting: Fill with whipped cream in 2 or 3 different colors and pipe the
icing directly onto the cupcakes using a star nozzle. Decorate with jelly beans
or other candy eggs.