Easter Egg Cupcakes || Easy & Delicious
Easy and delicious Easter Egg Cupcake recipe.
Servings 12 cupcakes
Calories 350kcal
Ingredients
CUPCAKES
- 1 16.5 ounce box Betty Crocker Super Moist Cake Mix (white)
- 1 cup water
- 1/2 cup vegetable oil
- 3 egg whites or 3 whole eggs
- 3/4 cup Hudsonville Ice Cream
VANILLA BUTTERCREAM FROSTING
- 3 cups powdered sugar
- 1/3 cup unsalted butter, softened
- 1.5 teaspoons vanilla extract
- 1 to 2 tablespoons milk
Instructions
CUPCAKES
- Heat oven to 325 degrees and line muffin tin with cupcake liners.
- Mix cake mixture, water, oil, egg whites (or whole eggs) and Hudsonville Ice Cream in a large bowl with hand or stand mixer on medium speed for 2 minutes.
- Fill each cupcake liner 2/3 full with cake batter. Bake for 18-20 minutes or or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack to allow the cupcakes to cool completely. Set aside.
VANILLA BUTTERCREAM FROSTING
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Once the cupcakes have cooled, add the frosting onto the cupcakes using a round piping tip. NOTE: If for any reason you do not have a piping tip, you can also spread the frosting or icing with a pastry or butter knife.
- Place chocolate shavings on top of the buttercream frosting along with three mini easter eggs. And enjoy!
Nutrition
Calories: 350kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 218mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg