What is the history of mini cupcakes

Mini cupcakes started as a bakery trend, giving people a bite-sized version of their favorite treats. Their small size made them perfect for parties and special events, and home bakers quickly embraced them too. Easter is one of those moments where a mini cupcake feels just right. That is why I love making them into Easter cupcakes with mini eggs. They are simple, cheerful, and so much fun to decorate.

Will cupcakes work without eggs

Eggs play a big role in the texture and structure of cupcakes. That said, there are great alternatives if you need an egg-free version. Yogurt, mashed banana, or even flaxseed can work as a replacement. Just know the texture might be a little different, but they will still be soft and tasty.

Why do cupcakes need eggs

Eggs help hold everything together and add richness. In Easter cupcakes with mini eggs, I use a whole egg and an extra yolk. That extra yolk adds a little more structure and makes the cupcakes extra tender. It also helps support the swirl of frosting and those fun mini egg toppings.

How long to cool mini cupcakes

Let the cupcakes cool in the pan for five minutes before moving them to a wire rack. This keeps them from breaking apart and helps the centers set properly. Once they are completely cool, they are ready for frosting. Rushing this part can melt the frosting, so a little patience goes a long way.

Easter Cupcakes with Mini Eggs – Easy Festive Treat

Name: Easter Cupcakes with Mini Eggs
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 cupcakes
Cuisine: Canadian
Ingredients: 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 bean paste or powder; 1 cup unsalted butter (for frosting), at room temperature; 3–4 cups icing sugar; 1 tbsp vanilla bean paste or powder; 1/2 tsp kosher salt; 2 tbsp whipping cream; 36 Cadbury Mini Eggs

Description

Soft vanilla cupcakes topped with fluffy vanilla buttercream and colorful mini eggs. These Easter cupcakes with mini eggs are simple to make, perfect for spring celebrations, and full of charm.

Ingredients

Scale

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 (bean paste, powder, or beans from 2 pods)

Frosting:

1 cup unsalted butter, at room temperature

3–4 cups icing sugar

1 tbsp vanilla (bean paste, powder, or beans from 2 pods)

1/2 tsp kosher salt

2 tbsp whipping cream

36 Cadbury Mini Eggs (optional)

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Instructions

1. Preheat oven to 350° F and line or grease cupcake tins.

2. In a large bowl, mix flour, salt, baking soda, and sugar on low for one minute.

3. Add butter and mix on medium until coarse crumbs form.

4. Add yogurt and mix to form a lumpy batter.

5. Add egg, egg yolk, and vanilla. Beat until smooth and thick.

6. Divide batter into cupcake tins using a scoop. Smooth tops with a spatula or measuring cup.

7. Bake for 20–22 minutes or until a toothpick comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack.

10. Frosting:

11. Beat butter on high for 3–5 minutes until fluffy.

12. Add icing sugar one cup at a time, then add salt and vanilla.

13. Add whipping cream and beat until smooth.

14. Top cooled cupcakes with frosting and mini eggs.

Notes

Use vanilla bean paste or powder for best flavor.

You can frost with a piping bag or simply spread with a spatula.

Cupcakes can be made a day ahead and stored in an airtight container.

Freeze unfrosted cupcakes for longer storage.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Easy Prep Desserts
Method: Baking
Cuisine: Canadian

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 28g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg