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Easter Egg Surprise Cupcakes

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  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • 24 small chocolate eggs, unwrapped


  • Sweetened whipped cream
  • Blue, green and yellow food coloring
  • Jelly beans or other decorative edible candy eggs


  1. Heat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners.
  2. Cupcakes: Sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the margarine, brown sugar and granulated sugar until light and fluffy.
  4. 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.
  5. Bake for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.
  6. Frost and decorate as desired.
  7. 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.

Yield: 24 cupcakes