Ingredients for Easter Surprise Cupcakes
- 1 cup (2 sticks) softened butter
- Light Brown Sugar
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 24 small chocolate eggs
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How to Make Easter Surprise Cupcakes
- Preheat oven to 350°F (175°C) and line a 24-cup muffin tin with paper baking cups.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each muffin liner about ⅓ full with batter. Gently press a small chocolate egg into the center of each.
- Top with the remaining batter, filling the liners about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, frost and decorate your Easter Surprise Cupcakes with your favorite icing and sprinkles!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
60g
Fat
18g
Carbs
8g
