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Easter Surprise Cupcakes

Easter Surprise Cupcakes


  • 2/3 cup butter or margarine, softened
  • 1 cup firmly packed C&H® Golden Brown Sugar
  • 3/4 cup C&H® Granulated Sugar
  • 2 eggs
  • 1 teaspoon almond or vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 24 small chocolate eggs, unwrapped
  • Buttercream frosting


  1. Heat oven to 350 degrees F. Grease 24 medium muffin tins or line with paper baking cups.
  2. Mix butter, sugars, eggs and extract in large mixing bowl until blended. Beat on high speed, scraping bowl occasionally, 5 minutes.
  3. On low speed, beat in flour, baking powder and salt alternately, with milk.
  4. Fill muffin cups 1/3 full and place unwrapped chocolate egg in center of each. Top with remaining batter until 2/3 full.
  5. Bake for 18- 20 minutes or until top springs back when touched.
  6. Cool; then spread with Buttercream frosting.

Yield: 24

Recipe and photo credit (used with permission): C&H Sugar -

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